The folk continue to refer to Wuhan hot dry noodles, Beijing fried sauce noodles, Shanxi knife cut noodles, Lanzhou ramen, and Sichuan dandan noodles as "China's five major noodles". Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

Wuhan hot dry noodles have constituted industrialized consumption, and the Wuhan hot dry noodles project has been officially recommended to participate in the fourth batch of China's national "intangible cultural heritage", and officially declared China's national "intangible cultural heritage".

In February 2014, Wuhan's hot dry noodles were officially declared as a national-level "intangible cultural heritage", and the same batch was declared for the fourth batch of national-level intangible cultural heritage maintenance, as well as Chongqing hot pot. In this regard, Yao Weijun, a professor and doctoral supervisor of the School of History and Culture of Central China Normal University, and a judge of China's intangible cultural heritage, believes that China should learn from South Korea, Japan, France, etc., and hurry up the declaration.

Hot dry noodles best represent the eclectic character and culture of Wuhan people, delicate and rough, and are an indispensable part of Jingchu folk customs and food culture. Wang Yongzhong, the provincial representative inheritor of Cai Lin Kee hot dry noodles, called for the maintenance of the project. The project has been officially recommended to participate in the fourth batch of national "intangible cultural heritage".

The method of Wuhan hot dry noodles is as follows, the cold noodles are quickly scalded in boiling water, drained and put into a bowl, and the sauce and side dishes are poured on the noodles and mixed well, and a bowl of yellow, fragrant and hot hot dry noodles is made. In the early morning, the chaotic streets and alleys are filled with a smell of sesame sauce, which will arouse your cravings. I queued up to buy it, and when I took a bite, the faint sesame fragrance overflowed my mouth, the crisp side dishes were refreshing and delicious, and the noodles were firm and refreshing. A sense of down-to-earth happiness will flow through my heart like this lingering fragrance.

In fact, the practice of hot dry noodles is very simple and fast, the main ingredient of hot dry noodles is noodles, this kind of noodles is slightly different from ordinary noodles, when making noodles, you need to participate in a little alkaline water, so that the hot dry noodles will have strength. When the water is boiling, shake the noodles into a pot of boiling water, and quickly drain and let cool while the noodles are still a little hard. To prevent the noodles from sticking to each other, drizzle sesame oil over the noodles.

Hot dry noodles include alkaline water, spicy radish, spiced radish, sesame oil, soy sauce, capers, salt, chicken essence, pepper, vinegar, garlic juice, brine juice, sesame paste, chives or coriander, according to the conditions. The noodles used in Wuhan hot dry noodles are alkaline noodles. The pale yellow, round alkaline noodles can be bought in many vegetable farms and supermarkets in Wuhan. This kind of noodles are usually boiled and mixed with oil when they are usually sold, and they can be eaten with condiments after being scalded directly at home. If you are using raw alkaline noodles, remember to cook the noodles first, mix them with oil, shake them and blow them to cool before using them.

Hot dry noodles were originally a food in Wuhan, but after they reached Xinyang, they became the favorite of Xinyang people. Xinyang is located in the southernmost part of Henan Province, about 200 kilometers away from Wuhan, rich in rice, the staple food is rice, which provides a good environmental factor for the spread of hot dry noodles to Xinyang and development.

The selection of Xinyang hot dry noodles is very exquisite. The flour of Xinyang hot dry noodles is mainly made of fine flour noodles processed in the north of Zhengzhou, and the noodles rolled out of this kind of noodles are firm, elastic, and not easy to cook in a pot. When mixing noodles, use refined salt, soda ash and food coloring. After the noodles are rolled, they are boiled and steamed, then mixed with cooking oil little by little, and placed in a cool place to cool and semi-dry. In this way, the first process of hot dry noodles is completed.

In order to make the ingredients work better, after the first dish is completed, fill a special aluminum can with water, boil over high heat, and when eating, put the noodles mixed with oil into the aluminum can and cook for about three minutes, and remove them immediately. When boiled, the heat is very exquisite, the cooking time is short, the noodles are too hard, and the cooking time is long, the noodles are easy to become soft, and the taste is not good. After boiling, drain the water, and then stop the ingredients, chili oil, rich fresh and spicy powder, monosodium glutamate, chicken broth, sesame paste, diced mustard, green onion, ginger and other more than ten kinds of seasonings stirred together, the ingredients are based on personal habits, if some people do not eat spicy, do not put chili oil.

Mix and eat immediately, so that a bowl of hot dry noodles with good color, fragrance and taste is ready. Xinyang people also like to add 1000 pieces of tofu, minced meat, or bean sprouts to the hot dry noodles to enhance the flavor. Xinyang people's diet is wide and elegant, so the taste of Xinyang hot dry noodles is also different in various districts and counties of Xinyang City.

Although Xinyang's hot dry noodles are not local snacks in Xinyang, due to its exquisite manufacturing process and the fact that Xinyang's hot dry noodles are made by absorbing the essence of Wuhan hot dry noodles and then separating the eating habits and characteristics of Xinyang locals, it can be said that they are tailor-made for Xinyang people. Therefore, in the Xinyang area, the level of hot dry noodles is no less than that of hot dry noodles, and people in Wuhan like it. Due to a variety of reasons, hot dry noodles still occupy a very important position in the snack category of Xinyang.

Wuhan people snack too early, and hot dry noodles are indispensable. Hot dry noodles are not only a breakfast snack, but also a kind of cultural memory and strong nostalgia. With the help of patents, Wuhan hot dry noodles have also gone abroad. The reporter learned that several companies that consume hot dry noodles have filed lawsuits for patent infringement. Liu Haiyuan, chairman of Dahankou Food Co., Ltd., introduced that with more than 10 patents, "Dahankou" bento hot dry noodles have been sold to more than 30 cities in China and the United States, Canada, Australia and other countries and regions.

Liu Haiyuan, chairman of Dahankou Food Co., Ltd., said that at the end of December 2013, he found that some supermarkets had products very similar to "Dahankou" hot dry noodles, which were sold together on the shelves. After obtaining the evidence, Wuhan Dahankou Food Co., Ltd. filed a request for disposal of the packaging bag patent to the Wuhan Municipal Bureau of Cultural Property Rights. After accepting the case, the office formed a collegial group to conclude the case, and the office made a decision: "immediately suspend the act of infringing on the patent right".

According to the Wuhan Municipal Bureau of Cultural and Intellectual Property, in the packaging infringement entanglement between "Da Hankou" and "Lao Han Wei", the packaging of "Lao Han Flavor" hot dry noodles is similar to that of "Da Hankou", which is easy to cause confusion among ordinary consumers and has constituted infringement. It is reported that the "old Han flavor" hot dry noodles have been removed from supermarkets such as Wu Negotiation Retailer and China Commercial Parity. According to the investigation of the "Dahankou" company, after being identified and disposed of by the Wuhan Municipal Cultural Property Rights Bureau, the "Lao Hanwei" brand hot dry noodles have been suspended in Han, but they are still sold in Yichang, Enshi and other places.

On June 30, 2015, the central regulations of "Wuhan Hot Dry Noodles" (bento type) were issued by the Hubei Provincial Health and Family Planning Commission and came into force on December 25, 2015. "Wuhan Hot Dry Noodles" (bento type) adheres to the micro-flavor of traditional craftsmanship at the maximum level, and understands that it is a pre-packaged food made of wheat flour as the main raw material, an appropriate amount of edible salt, sodium carbonate and other auxiliary materials, and non-fried and boring technologies such as mixing, calendering, molding, and hot air, and participating in sesame paste and other seasoning packages.