Authentic Wuhan Noodles: A Culinary Delight from the Cradle of Chinese Civilization

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Wuhan, a name that recently sends shivers down the spines of many Westerners, immediately brings to mind thoughts of illness and suffering. Oh, how they forget that this place was once a cradle of civilization in Central China, home to the famous Yellow Crane Tower. It is a place where scholars and poets frequently gather, as it is also a hub of culinary culture.

I remember a time when my writer friends and I gathered here to bid farewell to a friend who was about to embark on military service in Quang Ninh. In the midst of merriment, I impulsively composed a poem titled “Yellow Crane Tower bids farewell to Manh Hao Nien in Quang Ninh,” only for my drinking companion, Mr. Li, to swiftly claim authorship by changing the location from Quang Ninh to…Quang Lang. Every time I recall this old story, it brings a tinge of sadness, prompting me to seek solace in a bowl of Wuhan noodles, hehe.

For the Chinese, when it comes to judging whether a noodles dish is good or bad, the quality of the noodles themselves takes precedence. The toppings and other ingredients come second. If one dares to open a noodle shop, the first thing they must know is how to make the noodles from scratch. Each shop will have its unique recipe, because if they were to buy noodles from elsewhere, it would be no different from instant noodles, hehe. The cooked noodles must be fragrant, flavorful, and chewy, with the perfect level of firmness that doesn’t turn mushy when soaked in hot broth for an extended period. Even if one gets lost in conversation with their girlfriend for twenty minutes, the broth will have cooled down, but the noodles will still retain their original texture. That’s when you know they’re perfect, hehe.

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The beef tendon is marinated with a variety of spices, a hint of Sichuan peppercorn, and then stir-fried over high heat (known as “wok fire”). The resulting meat is rich and succulent, with the tenderness of the core part and the tantalizing chewiness of the tendon strands that cling between your teeth. The spiciness of the Sichuan peppercorn adds a smoky sensation that evokes the nostalgic feeling of bidding farewell to a friend on the misty and smoky banks of the Yangtze River, reciting the verses “the flowers on the bank of Yangzhou are tranquil under the moonlight” (if anyone includes this passage in a poetry analysis, the teachers would dismiss it as trite, hehe).

The char siu pork is perfectly cooked, with a balanced combination of lean meat and fat. Biting into a piece of crispy and melt-in-your-mouth fat is like indulging in the deliciousness of pork cheek, rich and savory without being greasy. The flavorful pork juices burst into your mouth, accompanied by the fragrant aroma of five-spice powder and premium Mai Quế Lộ wine, lingering like the scent of rosy cheeks of a young girl by the riverbank in days gone by.

Adding a touch of fresh and crunchy vegetables, all of these ingredients are generously coated with a trio of sauces: soy sauce, chili sauce, and red bean sauce. Mixed together, they create a harmonious blend. At that moment, sitting in the heart of Wuhan, there is nothing to fear, let alone being in safety Hanoi.