Hot dry noodles

Hot dry noodles, or reganmian, are a cherished traditional dish from Wuhan, the capital of Hubei province in China. Unlike many other Asian noodle dishes, these noodles are served without broth, offering a unique and flavorful experience. For over 80 years, this dish has been a staple in Chinese cuisine, especially as a popular breakfast option in Wuhan. Easily available from street vendors and local eateries, it remains a favored choice among locals and visitors alike.

The dish is straightforward yet delicious, featuring noodles adorned with a blend of soy sauce, sesame paste, pickled vegetables, garlic chives, and chili oil. This combination results in a savory and slightly spicy flavor that's truly irresistible.

Hot dry noodles hold a revered place in Chinese culinary tradition, often ranked among the "Top Five Noodles of China" alongside knife-cut noodles, yifumian, dandanmian, and zhajiangmian. The preparation process involves boiling fresh noodles, cooling them down, and then briefly cooking them again before adding the delicious toppings. Typically, the noodles are served in a paper bowl, garnished with pickled vegetables, chili oil, and coriander for added flavor.

The origins of this dish trace back to the 1930s. According to legend, a street vendor named Bao Li accidentally spilled sesame oil on his noodles, creating a unique and delightful flavor that quickly gained popularity. Over time, even people in Xinyang, Henan Province, developed their own variation of hot dry noodles.

What makes hot dry noodles so popular is their quick preparation, affordability, and distinctive taste. They are an integral part of Wuhan's food culture and are enjoyed not only for breakfast but also as a satisfying late-night snack.