Cai Lan, a Hong Kong gourmet, once called Wuhan "the breakfast capital". The types of breakfast in Wuhan are rare in the world. A netizen once posted a 28-day repetition on Weibo. Chi Li, a writer in Wuhan, also counted the breakfasts in Wuhan in her work Hot or Cold or Alive: "Doupi in Old Tongcheng, delicious jiaozi, Regan Noodles in Cai Lin's book, jiaozi in Tan Yan's book, rice noodles in paste soup in Tian Hengqi, assorted bean curd in Old Qian's book, fried beef shreds in Minsheng canteen, sesame dumplings in Wufangzhai, and sesame oil in Tongxing.
Every morning, the streets of Wuhan are full of breakfast stalls, some buy breakfast on the street, and some eat while walking on the street. This is the most unique street custom in Wuhan.
Wuhan people's skill is that they can not only eat dried noodles or steamed dumplings while walking, but also Regan Noodles and beef noodles can pull into their mouths while walking, which is extremely fast. If you divide five by three, a bowl of noodles will be finished.
How many choices does Wuhan have too early? Different from the dim sum of Guangdong morning tea, Wuhan people's premature choice is very chaotic and there is no strict division. Tidy up, Wuhan breakfast can be roughly divided into four series:
1. Noodles: Regan Noodles, beef noodles, beef powder, miso soup powder and shredded beans.
Second, frying: bean skin, bean skin, noodle nest, noodle nest, soda Baba, fried dumplings, glutinous rice chicken, Huanxituo, and oil fragrance.
Third, steamed food: roasted plums, glutinous rice wrapped in fried dough sticks, and soup dumplings.
Fourth, beverage system: paste rice wine, egg wine.
The above is just a miniature of Wuhan's precocity.