Wuhan’s Famous Noodles, ft. Chinese Cooking Demystifyied

[@mynameisandong]

Thank you Steph and Chris for nerding out over Chinese food with me! Here's their channel: kzbin.info/door/54SLBnD5k5U3Q6N__UjbAw On another note, I will be donating ad revenue from this video to Covid-19 relief, but I don't know where yet. If you know of a good organization, please comment and let me know!

[@Pridetoons]

I want to see your take on Burning Noodles. Also it's nice to see you and Chinese Cooking Demystified are friends.

[@jameshaulenbeek5931]

I love their channel! I think I actually found YOUR channel after watching theirs! 😂

[@missinglink_eth]

Never see his face. So cool to put a voice to a face.

[@TV-mn1zd]

cool man!

[@餅-f3l]

Thank you Andong！！

[@RogerDong]

Great work there, Chef, I am a native Wuhanese and long-time fan of yours, thank you for your effort to put Wuhan food on the map. A few suggestions to help you make your already great Reganmian a bit better: 1. Here in Wuhan we do not use pure sesame paste, but a mixture of peanut butter and sesame paste and sesame oil, it will add more nutty flavor to the sauce, 2. In addition to the soy sauce, we also add just a teaspoon of oyster sauce on top of the noodles, to give it a bit more umami. 3. If you have access to Laoganma, or just any red chilli oil, drizzle some on top of the noodles, it will take the dish to another level. 4. Some places here do add Lushui to the noodles, but other places use beef or lamb broth, to not only add some meaty flavor to the dish, but also helps the thick sauce dissolve into the noodles.

[@blotchilim1980]

Ai, your version makes me drool harder ❤️ i love oyster sauce & that nutty flavor so much!

[@ChineseCookingDemystified]

Hey so just one bit of additional info about the exact noodles for completeness sake :) Those noodles are called "Yimian" in Mandarin ("Yimein" in Cantonese, characters 伊面) - in my brain I always associate them with Cantonese food, but they're around Fujian and Suzhou as well. They're actually really cool! They're fresh noodles that're then deep fried, dried, and packaged which gives them their distinctive texture. You can also find them in Southeast Asia as well... in Indonesia I know they're called I fu mie (was a bit of a shock when I first saw them there haha). So yeah, when shopping look for: Yi Mein, I Fu Mie, E Fu Noodles, 伊面, 伊麵, or 伊府麵! Great noodles, honestly one of my favorites. Andong, very well done and awesome video as always!

[@jedrashidul6952]

It's called yi mee here in Malaysia! My absolute fav😁😍

[@zhetaolu963]

@@jedrashidul6952 Yi Mee sounds more like Teochew or Hokkien to me

[@jedrashidul6952]

@@zhetaolu963 yea we have a lot of both ethnicities around here🙂 so that makes sense

[@zhetaolu963]

@@jedrashidul6952 haha. I've been there once, it's a nice counrty, friendly people with delicious food! Will definitely visit again

[@danielpfeffer1255]

Hey I follow you guys for years now - and it's just now on Andongs vid i see Chris for the first time 😂😂 - though your voice is super familiar

[@christopherbishop1858]

I'm still stuck in Wuhan, but I can promise you having a bowl of 热干面 is the first thing people will do when the virus lockdown is over.

[@fan-ep6ku]

True ~

[@alcyonae]

Hi there! I’m in Wuhan too and 100% the first thing I’ll do once I can go out is eating 热干面！

[@ogzombieblunt4626]

And it will spread again...

[@sebastianfernandez1007]

Whats up with the gangsigns just tell me what it is

[@cgasucks]

What makes you think they'll let you out? Even if they did and you come back home will you be allowed to go back to your home country? Telling a border guard you just came back from Wuhan will raise tons of red flags and wouldn't be surprised if you got taken into quarantine in some military base immediately.

[@ChryskylodonInstitute]

Andong x Chinese Cooking Demystified. That's some godly combination. Love it.

[@高歌猛进-i5f]

BTW, we are watering.🤤

[@drgeorgek]

CCDemystefied is absolutely sensational 💕 as is this channel! Bravo Andong 👏💪

[@jessyca9833]

OMG YES! My universes converge! I've been binge-watching all Chris and Steph from Chinese Cooking Demystified videos since I heard you recommend them. I love that you took the time to highlight the "good side" for Wuhan and Hubei during these darker times. Also, fun fact, Taiwan also has these sticky rice meatballs (珍珠丸子). Soooo good! Thanks for this awesome collab and educative video!

[@sophie3howl]

Andong: unless you fancy drying up some radishes in the sun for a few days... *Liziqi has entered the chat*

[@oldbay2]

Fact$$$

[@MatthewBurns8]

Jesus christ, I've never seen Chris's face...I'm shook

[@Randomsae]

Matthew Burns same

[@SodagreenVic]

Hahaha me too 😂😂😂

[@Jaguwarps]

They're an adorable couple...

[@aleksmoylan8251]

Look at the wok, sometimes you get a reflection in there.

[@Default78334]

Honestly, having eaten reganmian in Wuhan myself, I've found that normal spaghetti works better than most of the readily available substitutes for alkali noodles you can find at Asian markets in the west.

[@paulperlock8949]

It's a good day. Two of my favorite KZbin foodies have done a collaboration!

[@sarahpaterson8276]

THANK YOU FOR PROMOTING REGANMIAN! This is absolutely one of my favourite dishes from China and I have such fond memories of living in Wuhan, I'd be so excited to wake up and have breakfast, I just did not get sick of eating these noodles! Your friends are 100% correct, Wuhan is a wonderful city, I loved my years there and I appreciate you putting it out there for people to see. Amazing! Also now I'm really hungry for some regan mian...

[@theklamoris]

As a Wuhan expat in the US I'm really thankful for your kindness :-) We will all come out at the end of the tunnel and life will be so so awesome then. Stay safe! (And if you happen to be in NYC, there opened a new place with the best reganmian I ever had outside of Wuhan. It's called heat noodles, located in Flushing.)

[@BlackHen25]

I cant really express how grateful I am for your content

[@denny.wanderer]

I love that you featured steph and chris in this video. They are my favourite cooking channel on youtube and I've made dozens of chinese dishes following their inctructions. By now chinese food has become by far my all time favourite cuisine.

[@broshmosh]

I've learned a lot from Chinese Cooking Demystified. Nice to see them here. (:

[@billycarroll9153]

Another flawless episode....I’m glad to see you are still having so much fun doing this. Your fans are very grateful.

[@tookatooka1494]

What happening in Wuhan is a horrible tragedy, I cried a lot for the past month, anyone with a heart would do the same. I followed a Wuhan Delivery Guy's social media, one of the most frequently asking question from people trapped in their homes to him is 'where can I get Reganmian?' It's not a dish people usually cook domestically, it's belong to a community and a normal life which people can go out and enjoy their food. I send your video to my friends in Hubei, one of them said she would cook your version, right now it is truly a comforting food she need. You're a kind man Andong.

[@kate9922]

OH MY GOD I DIDN'T KNOW THAT YOU HAVE SUCH A CUTE ASS CAT😭😭😭 and of course great video as always!!!

[@mynameisandong]

🐱

[@andrewrhodes9015]

Yeeees mate! One of my favourite crossovers on KZbin. Both your channels are great! And real nice that you're trying to break down barriers

[@andrewlazar4804]

I'm glad my favorite Chinese Food Channel isn't dying from the apocalypse and is helping another one of my favorite channel.

[@888SpinR]

The crossover I've been waiting for since I found your channels!

[@mihir2607]

From 1:19 till video call ended Andog looked like that one friend who is away from you but you call once a month to just chat Such wholesome much wow

[@Damrag1991]

OMG! Best Colab ever!! Chinese Cooking Demystified and Andong in one Video? oO This is AWESOME! The moment traveling to China is possible/safe again I want you guys to visit chinese wet markets and proof all these China haters wrong! I can't wait to see the three of you on the balcony or the "terribly lit kitchen"! :D Chinese people are having a bad time right now not just because of the virus but because of so many people drawing terrible pictures of the Chinese and their way of life. China is not just unicorns and rainbows, please don't get me wrong. There is a lot of things that need to change overthere. But I highly appreciate your approach to set a roadblock infront of the wrong doings the Chinese and the other Asians have to endure about their culunary culture at the moment! You truly are an embassador of food! And this is what connects people across borders, languages and cultures. Thank you for everything you do Andong!

[@legendary_igel_master]

wow a crossover of two of my favourite cooking channels how do we deserve this?

[@janpietraszewski759]

Yesss! Andong and Chinese Cooking Demystified! Love both channels so much

[@Ravenesque]

Need to add SOUPED UP RECIPES to that list!! Great channel and Mandy does a fab job there!

[@janpietraszewski759]

@@Ravenesque indeed!

[@lya__]

I love how creative you are and always kind of make the recipes your own. It might not be 100% authentic but your way sounds a lot more accessible and I'd love to make it sometime and experience one facade of the probably very rich cuisine of Wuhan.

[@aleksmoylan8251]

I lived in Wuhan years ago and I miss these so much. I'm crying with joy. Thank you Andong! For my lushui substitute I boil the noodles in beef stock with some 5 spice powder.

[@amychang897]

Ohhhhhhhh 热干面 🥺🥺🥺 it’s so gooood. Thank you for making this video! It about time I don’t see a negative video about Wuhan.

[@Karoline_g]

OH MY GOD THAT CAT IS GORGEOUS. I can see why you’d try to keep something with that much fur out of the food vids but IT IS SO ADORABLE and I’d love to see it randomly popping up more. (And the thing you did making it point to things was hilarious)

[@CCMphilip]

This is putting Wuhan in the right perspective.. rich culture and food !! Thanks. 😋🤗😃😄

[@PlaguePriest88]

Finally, someone with common sense doing a great recipe and giving some support. Great video

[@MidoriMushrooms]

these guys were my gateway drug to all the other cooking channels on youtube, I guess I came full circle now. lol

[@WayofRamen]

Love Chinese cooking demystified! I subbed to their channel and your channel right around the same time.

[@mynameisandong]

That’s awesome!! And you have no idea how much I‘ve been binging yours since I discovered it a few weeks back! :) Love your show, keep up the fantastic ramen magic.

[@WayofRamen]

@@mynameisandong wow, I'm speechless and a little starstruck lol. 😅

[@andrewlazar4804]

@@mynameisandong This is the crossover we need Andong

[@tara8257]

Just read an incredible article on this dish from bon appetite! So cool that you made this video to put a face to the name. Super great and well informed as per usual!

[@delphinusphokaena]

When I was in Wuhan, one of the most popular toppings for reganmian was pickled beans, so those are always an option too!

[@albertoj95]

Bat is also pretty popular.

[@residenteye6818]

So now the only thing wuhan is known for is bats

[@Adam-lq1yn]

@@albertoj95 fuck off

[@sleep3417]

@@residenteye6818 Not true, Wuhan's Biolab has shipped its product all over the world, and is known by many people.

[@AnonEMous-ij8jp]

MG finally. I have family that lives in a city near wuhan and omg. Everyday that is the my breakfast food. It is o much a comfort food. This dish has been with me since I was little its so flipping good!!!

[@T-bone26]

Thank you so much. Great video, happy I stumbled on it. Absolutely love Reganmian! Hubei food is fantastic! I miss Wuhan dearly.

[@stevenstrother672]

Something we actually want from Wuhan, lol. Thanks for all your hard work at making great content, love your videos, presentation and attitude!

[@christianSernikowduzo]

Top recipe !! made this as a surprise food for my friend from Shanghai. Quite a success tbh. She recognized it immediately and mentioned the taste is much better than the Raganmien she had while visiting Wuhan some time ago. Just the right noodles are a bit hard to find in my chinese supermarket in Berlin. keep on going with good inspirations !!!

[@Simon_Laserna]

What a nice surprise to see Steph and Chris there! First video I have seen on your channel but with such an amazing recommendation and a really well put together video I just have to see more of your content!

[@DrewRumsey-o8f]

Thank you for this! I was in Wuhan before the virus hit them and Hot Dry Noodles was my favorite dish. Can't wait to make it!

[@WorldAhoy]

This looked delicious! I especially loved to hear from your friends first hand about the ingredients and the situation in China right now... super interesting! Greetings from Germany :)

[@brydenjimenez5849]

Content is getting better and better, Andong! I love the cultural approach you give to food.

[@alcyonae]

Thank you so so much for making this video! I absolutely love Wuhan and I appreciate you included the intro interview. Great tribute to this amazing city!

[@fchow20]

This looks delicious! And it was great to hear something good about Wuhan and learn more about the city beyond the headlines, the sentiment is much appreciated.

[@fedaalsanonah]

Why is it the first time for me to see your cat making an appearance?! I demand more cat cameos!

[@mynameisandong]

he was just visiting! :)

[@santiagoburgos3911]

Yeeeees!!! My favourite chinese food youtubers together! Is the first time I see his face XD

[@Noskur]

two of my favorite cooking channels combined!

[@zyxe-726]

It's so sad to see how an amazing city like Wuhan is only known for the virus. Their type of food is amazing.

[@sparrow_solas]

Their type of food is the reason they are known for the virus. Bat soup, remember?

[@Quincycle]

Lol their type of food is why the world is having to deal with a new coronavirus. Cheers Wuhan!

[@zyxe-726]

Azax It's not sold in Wuhan only, nor is Wuhan most known for that dish. They're most known for their noodles with all kinds of amazing combinations of condinments and products.

[@Wolfgang_von_Caelid]

@@zyxe-726 that's not the point, the point is that the Chinese generally (meaning their government as well) accept disgusting and unsanitary practices and deem them "culture." Obviously I have no problem with the type of stuff shown in this video, but there are many millions of people in china living in quasi-dark age conditions; that is going to become an obvious breeding ground for new, dangerous diseases if you couple it with vile practices like eating reptile organs and the like. These sort of issues are uncomfortable to talk about, and every large country has uncomfortable problems like these, but we can only lose by turning a blind eye to it and not addressing it for what it is.

[@zyxe-726]

NewbPhil Solid argument, well said. You're absolutely right and sadly it's the truth.

[@antonc81]

Chris and steph are amazing! So glad to see this collab.

[@MadameTeqi]

Man, this just keeps aging better and better as a reason to respect the city. Once this is all over (so I can afford it by risking getting a job), I'mn making some of these beauties. Thanks for sharing, Andong!

[@xieyihaostar]

There are other food youtubers out there with a bigger budget, a larger crew, fancier cameras and well, more subscribers. But none can match your level of dedication to food, culture and the people behind it. During this time when Chinese/Asian people are being targeted overseas and people from Wuhan/Hubei are stigmatized and scandalized, I can't say enough how much I appreciate you and your content.

[@annaswanson5903]

Nice to see something about this city thats not just corona virus 🦠

[@李晨熙-h4o]

作为一个武汉人，必须给您点个赞！👍同时也欢迎您在疫情之后来武汉玩

[@robinhauschild-nocker6380]

I love food channels working together or helping each other out :D like when Mr Townsend with The Victorian Way from English Heritage. Or you with Chinese Cooking Demystified or the Croissant Episode.

[@jeffersonderrickson5371]

If it wasn't for Chinese Cooking Demystified, I don't think I would honestly have the knowledge level of some basics in Chinese food language that I do now...That led to me being able to use some simple key words at my local Chinese food establishment and them wanting to show me their traditional menu and try things that they think I would like. That cultural exchange is beautiful...I hope nothing but the best for Steph and Chris.

[@tharinduthilanka1753]

Thanks chief, this a wonderful video. I was in Wuhan for one and half years and I came back to my country on 18 JAN. Trust me, 热干面 was my breakfast for almost everyday 😋😋😋... Not almost everyday 😍😋😊

[@uxerxi8578]

Thanks for sharing this awesome video for hot dry noodles! I'm an authentic Hubei girl and this made me miss my hometown a ton!!

[@orangerightgold7512]

YES! I love reganmian. had it for the first time back in 82 on my business trip to Wuhan along with Dou pi. It's all I ever eat when I go to Wuhan nowadays.

[@akshatshah6806]

Tommorow will be the 1 year anniversary of this video

[@xandrios]

Happy to see two of my Patreon supported channels in the same video!

[@yoxilll]

谢谢安东。you are the best！

[@pearlina09]

I'm really glad you are doing this video now about Wuhan, it's a fantastic city with tons of culture. Also I'm a huge fan of Chinese cooking dymystified! So happy to see them in your video.

[@usafan96soren20]

I love both channels 😍 Awesome collab 🤩 Much love from Italy ❤️

[@hofelt3936]

Love this video! Didn’t expect to see you making 热干面 on your channel but maybe now is the perfect time for people to learn more about Wuhan. However as a Wuhanness I have to point out that there’s never peanuts in 热干面 as far as I know. I would also recommend adding some chopped pickled long beans 酸豆角 it’s one of my favorite toppings in 热干面!

[@michaelmcnally1242]

The city of Wuhan was mentioned in a song from an old Monty Python skit ("We Love The Yangtze")

[@volpedo2000]

I love seeing this commingling of YT channels I follow. It really conveys a sense of community.

[@Armymum13]

LOVE Chris & Steph!!!! been following them for ages....

[@jasperdiscovers]

this guy, he deserves like 20 million subs.

[@iLikeCoffee777]

Gonna have to ask my parents about this dish since they spent 4 years teaching English at Wuhan University (ending in 2016 due to both of them being over 60). They showed me many pictures of that beautiful city and the info they got from living there has proved invaluable in explaining the dynamics of what happened in the current situation. Also, I write this while sick with covid-19 so this video was a great reminder of something good to come out of the city.

[@mynameisandong]

get well soon!

[@robinoftruth5598]

Classy move. You are a nuanced guy. I love your content and I live in Vietnam. I love your channel. Fantastic.

[@Marss13z]

I lost track of you for a while. Hadn't seen this. Glad I did.

[@WeijuWu]

Beindruckend, nicht nur dass Dein Englisch ist richtig gut ist, Du hast Dir auch Mühe gegeben die chinesischen Worte korrekt zu betonen (Ich bin aus Berlin, lebe in den Staaten und auch wenn meine Verwandten chinesisch sprechen, ist die Sprache nicht gerade meine Stärke, ich weiss also wie schwer das ist). Dein Channel gefällt mir !

[@ronin47-ThorstenFrank]

"...and out!" - I love Chinese Cooking Demystified"!!!! Interesting video as always, Andong! Keep up the excellent work.

[@emilleeloo]

Thank you so much for making this video! Food is such a great way of humanizing a group of foreign people and that's so necessary right now.

[@michaelboylerealtor6811]

I lived in Wuhan for a few years up until the pandemic and re gan mian is one of the things I've missed the most. I just tried cooking this and it's much sweeter than what I was getting in Wuhan. Are these measurements right? Anybody else run into this issue?

[@angelmidknight3119]

Me after a year of lockdown in my country: who knew it was gonna be this way. Totally making this recipe btw

[@isaaclai3523]

I went to a small town near Wuhan with my Mom to visit her parents, these noodles are amazing! I'd kill to get another bowl of these noodles.

[@komal146]

Gotta visit Wuhan after pandemic slows down. Heard a lot about it's breakfast and street food culture.

[@Oridux]

I must be the only person who hears Wuhan and thinks about the Battle of Hubei.

[@MichaelRpdx]

Great partnership! You three should do more Chinese based videos together. I like watching all of you.

[@ClaudeSac]

I immediately subscribed to Chinese Cooking Demystified, thanks!

[@konfluence]

Woah dude this is weird. I saw the Chinese Cooking Demystified video on this a couple of days ago and thought it'd be a great thing to try and do a simpler/vegan version and then here you are doing more or less exactly that... Great vid as always!

[@luzh887]

Thank you Andong. 👍🙏

[@kaythenation4887]

Bei deinem Essen muss ich das HANDY ESSEN XD

[@jonecruse8024]

A good idea to eat your phone....

[@AlexanderLong]

My family were original from Wuhan, so Hot& Dry noodle used to be very staple for breakfast along side with something called TouPea/DouPi (Pea Skin) And you can also make the noodle from scratch, 2 cup of all purpose flour 1/2 cup of warm water might need 1 tablespoon more depends on humidity but no more than that 1.5 teaspoon of Baked baking soda/ bake the baking soda for 15 mins, so it (sodium bicarbonate) would becomes Na2CO3 sodium carbonate 1 teaspoon of salt make into a dough with hand or stand mixer and kneeing for 5-10 min (dough might look dry at first but would be smooth after the resting) let the dough rest for 20 mins roll the dough into noddle with noddle cutter, setting 4-5 on Kitchenaid pasta roller and then spaghettis cutter

[@henryzheng6722]

Can't thank you enough for making this video.. Xenophobia is growing rampant around the world due to the corona virus, so it's certainly refreshing to have someone showcase aspects of chinese culture in a more positive and informative manner! Definitely subbed!!

[@CheezeGoblin]

Well This response became much longer than intended. I’ll expand if more people ask for it. First off I really want to say how much I appreciate you making this video and to Chinese Demystified, whose original video got me inspired to start making Hot Dry Noodles myself in the first place. My Wife and I live in Wuhan and right now we need ANY sort of positive vibes to distract us from the situation here and to give Hubei food the reputation it rightly deserves. However... This recipe (and Chris’) has a glaring fundamental flaw that I can't overlook. In Hot Dry Noodles, The Lushui is THE STAR of the Show that can not be understated. People are going to need some background info to truly understand the problem I have. Hot Dry Noodles, along with other Chinese street food, are extremely suspectiful to fluctuating food prices. In the sense that if the price of garlic rises, suddenly you have a lot less garlic in your noodles when you order them at a shop. This is because rather than raising the price of the entire meal and making it inaccessible to the working people, restaurants simply use less of the now expensive ingredient. This causes a problem with restaurants trying to cut down costs and serve “subpar” noodles. Usually the first thing to go is the expensive meat items, including the beef or pork Lushui Stock. Back during the Golden years of Chinese street food. The food stalls that made Wuhan’s Hot Dry Noodles famous, they would just pile on the toppings and ingredients and give you a stock sauce that was unbelievably rich. Rich enough that it would fuel your entire morning of hard work. Well as time has gone on and things have become more expensive, The Hot Dry Noodles you get at the cheap food stalls nowadays have honestly become really lackluster. All the Noodle shops in Wuhan use the same ingredients. The sesame sauce is identical, the type of noodles are identical, the toppings are identical. But what separates the “ok” shops from the legendary ones, is the secret Lushui sauce that they use. So I have a few recommendations, however I’ll be using Chinese Demystified’s original recipe as the base, because honestly, It’s really good. First as you correctly pointed out, You are cooking at home, not at a food stall with hundreds of customers. So you should adjust how you cook your noodles accordingly. When you are making Lushui, please remember. Lushui is not a byproduct of braised beef. Braised beef is a byproduct of the Lushui. Honestly the beef you get after you braise it, preferably overnight, will be sucked dry of any flavor and not really that tasty, all the beef flavor it had should be in the Lushui Stock and be used to make your Hot Dry Noodles taste rich and amazing. Do not mix the Sesame Sauce or Garlic with Water, this is only needed when you are serving your noodles “Buffet Restaurant Style” and you are using very large quantities of each ingredient and adding them all separately. As a home cook simply mix the Sesame Sauce and Garlic, with your Lushui stock, while it is still hot, Directly and stir to combine into a Sauce. Then take that mixture and add it to your noodles. This will create the signature Hot Dry Noodles’ Sauce without watering it down and the added benefit of giving you less dishes you have to clean. Even though it is a “Dry” noodle, you should be filling each of your bowls to about ⅔ full of the Lushui/Sesame sauce. The sauce is flavor. Do not add Five Spice Powder, The lushui should already contain these 5 Spices and it’s unnecessary. The difference between the Hot Dry Noodles that you get from some random noodle shop in Shanghai or Beijing that causes you to question “Really, this is what Wuhan was famous for?” and Hot Dry Noodles that cause you to become aroused, is the quality of ingredients and the amount of effort that you put in to making your dish taste awesome. Hey, But seriously, I love the video and I’m really happy you’re trying to give this awesome city the attention it deserves.

[@mayasujchcha2702]

Can we add some lemon juice to the water to give noodles a stiff texture? That's what we do for meat especially for pickle pork and broiler chicken. Love your video for the extra info and great food. Keep it up Andong!

[@davidqu8198]

I miss the street foods in china right now,especially the 大饼夹一切 which I really want to recommend to you guys! Nobody dislike them as far as I knew.

[@NickNov]

Thank you for a positive message on Wuhan, breath of fresh air ;)

[@dennisweiss6621]

I love this dish. It is right easy to make, once you are stocked on some asian/chinese cooking essentials. The raddish is basically the only thing that I need to buy and once I discovered this dish I always have a few bags stocked in my larder. Its surprsingly easy to do, the biggest work (was with most chinese dishes) is pre-chopping all the ingredients. After that, they either go into the wok one by one for a stir fry, or on top of the noodels for this one here. Eeeezy as pie. Also mach weiter so, Jung ;D

[@delyar]

I love Chris and steph

[@juund5257]

I try this dish when I was in the university (China)... so GOOOOD !!!!

[@danielcastro1111]

Best noodles ever, greetings from Wuhan, I’ll stay here till the end fellas!

[@mukeshuiling]

我是湖北人，不得不说你做的这碗面的卖相比一般的武汉餐馆里的热干面正宗多了。其实最好吃的热干面是那些走街串巷的小摊贩们做的，我很怀念高中时期在学校旁边的小摊上吃过的热干面。

[@LPMitCrusader2002]

love ur videos , im so happy that i stumbled upon this video :D

[@Guanqunchen]

Here's a local Wuhanese, now the situation in Wuhan is much better as Wuhan airport and all 3 train stations in Wuhan have resumed service. I order raw noodles to cook myself this hot dry noodles. This is 100% Wuhan classic

[@LeJimster]

This looks really good and surprisingly vegan if you cut out the beef broth. Im going to have to try this for sure.

[@johnnaik]

Wuhan's hot dry noodles are great i had it for breakfast almost every chance i got when i was in China a few years ago before the pandemic hit. I think the brown sesame paste taste better than the black one but that's my opinion. Great video I really like your baking soda hack for the noodles.