Unlike the slow-paced morning tea in Guangzhou, Wuhan people usually have no time to sit down and chew slowly, hold it in their hands or carry it in their bags, and rush to work or school. So Regan Noodles, bean curd skin and noodles nest followed people and shuttled through the streets of three towns in Wuhan. This is a city-wide sport in Wuhan every day, which is called "premature birth". "Little girls learn from giants and wake up in the morning; Wait a minute. It's still early to comb my hair and eat dumplings together. " In the 30th year of Qing Daoguang (A.D. 1850), the word "unripe" was first used to express breakfast in Ye's engraving of Hankou Ci. At this point, Wuhan people have been "premature" 166 years.
Cai Lan, a Hong Kong gourmet, once called Wuhan "the breakfast capital". Its premature importance in Wuhan can be compared with dinner, and its variety is rare in the world. There was once a netizen, Weibo, who basked in the sun for 28 days prematurely. Chi Li, a writer in Wuhan, also counted the breakfasts in Wuhan in her work "Whether it is hot or cold or alive": Indeed, among the three meals a day, the most important thing for Wuhan people is that it is too early. Moreover, Wuhan people don't have the habit of cooking breakfast at home, and they buy it at the roadside. The roadside stalls in the three towns of Wuhan are very developed. There used to be stalls in almost every street, but now the management is strict, but many shops still put stoves and oil pans at the gate.
Old Tongcheng's bean skin is a delicious big bag, Cai's Regan Noodles, Tan Yanji's jiaozi, Tian Hengqi's paste soup and rice noodles, thick assorted bean curd, old fried beef and shredded beans, small dumplings in Minsheng canteen, Marong dumplings in Wufangzhai, sesame oil in Tongxingli, heavy oil roasted plums in Shunxiangju, people's liqueur and beef powder in Fuqing. ...