What are common mistakes when making Wuhan Hot Dry Noodles?

Over-cooking noodles loses the chew Using tahini instead of Chinese sesame paste Adding too much sauce — should be lightly coated

‹ Wuhan Hot and Dry Noodles (Re Gan Mian) — Sesame Paste Mastery Wuhan Hot Dry Noodles (Re Gan Mian / 热干面) ›

CH.194.0001 Chinese

Wuhan Hot Dry Noodles

Chinese — Hubei/wuhan — Noodles

Wuhan Hot Dry Noodles

One of 207 entries · Land of Fish and Rice — Fuchsia Dunlop

I · Origin

Wuhan, Hubei Province — the defining street food of Central China

II · Description

Re gan mian: alkaline wheat noodles parboiled, drained, tossed in sesame paste, sesame oil, chili, and pickled aromatics. Served at room temperature — not hot, not cold. The signature breakfast dish of Wuhan.

III · The Thread

Japanese mazemen (dry ramen)
Indonesian gado-gado (peanut sauce noodles)
Taiwanese sesame noodles

IV · Flavour Context

Nutty, savoury, lightly spiced, with textural contrast from pickled garnishes

I The Canonical Dishes II The Method

Further training content for this entry is being completed.