Paste soup powder, the famous Wuhan Han nationality snacks, is a variety of snacks that match the fritters. When selling paste soup powder, it must sell fritters. Known as "Wuhan a must", the fresh fish paste soup powder fritters are classic Chinese taste. It is the mutton foam of Wuhan people, its traditional meaning, historical connotation, no less than the mutton bubble. A bowl of paste soup with a delicious fish scent, the smell of the water town of Zeguo, the land of fish and rice.

"Paste soup powder" can also be called "hu Tang powder". Many foreign diners think that the "fresh" of fresh fish paste soup powder is derived from "fresh fish". In fact, this understanding is wrong. “Fresh fish” refers to “live live fish”, which means to increase calcium and emphasize 荤腥. The "fresh" of the paste soup comes from the pepper in the "paste soup". Known as "Wuhan a must", the fresh fish paste soup powder fritters are classic Chinese taste. It is the mutton foam of Wuhan people, its traditional meaning, historical connotation, no less than the mutton bubble. A bowl of paste soup with a delicious fish scent, the smell of the water town of Zeguo, the land of fish and rice. The broth of the soup is made of two or three inches of wild small squid. In the natural environment, the wild squid naturally grows, and the meat is dense and compact, and the taste is very delicious. Vendors who run the paste soup usually buy the live squid in the first afternoon, then cut the fish and put it on the simmer, and make a whole night. The fish was not visible, the fish bones were almost degenerate, and the fish and fish bones were all melted into the soup. The fish soup made with fresh fish all night, the fresh juice is thick, the aftertaste is sweet, and it is contained in the mouth. It seems that there is a breath of life in the teeth. The rice noodles used to make paste soup powder are made from glutinous rice milled into pulp. The rice noodles are as thin as the powder, white and slender, and the taste is soft and strong. In Hubu Lane, the first street of Hanwei Food in Wuchang, there are several small shops selling paste soup powder. From morning till night, customers are full of doors. I look at the big sputum of the powder. I use a ladle to pick up half a spoonful of fish paste soup and put it in a bowl. Then I use a bamboo spoon to hold a white rice noodle. I boil it in a boiling boiling water pot, pick it up, put it, put it. In the bowl filled with fish paste soup, sprinkle with chopped green onion, radish and so on. Next to the paste soup powder, there must be a fritter. The diners have a fish-flavored paste of soup, which will not be eaten immediately. Instead, they take the hot fritters that have been handed over from the clerk and use them to smash the fritters into the bowl. The hot fritters that have just been cooked are soft, hot, and soaked in the soup. It seems to make a sizzling sound. I learned how to eat diners, using chopsticks to pick up the hot fritters of the squid soup, and send them into the mouth with the heat, the delicious and soft taste, it is wonderful to eat. In the eyes of Wuhan people, the paste soup powder is naturally to be eaten with the fritters. The perfect combination of paste soup and fritters is that the fish soup is liquid, and it is drunk into the mouth and slips into the throat. The liquid fish soup is stored in the fritters, and the liquid becomes solid and three-dimensional, which is convenient for the diners to taste the delicious taste of the fish soup. The "powder" of the paste soup is the ordinary round rice noodles. Its uniqueness lies in this "paste soup". The fish used in the previous "paste soup" is not a soup of fresh squid or even fresh squid, but an evening meal. The rotten fish, fish and fish heads collected on the market's aquatic products stalls are cooked all night, and the fish are smashed with ossified meat. In order to remove or cover the stench, add a lot of pepper, and because the customers are mostly The porter of the porter on the dock, in order to get rid of the hungry, plus raw rice flour, thickened. In the winter morning, the coolies eat a bowl of thick paste soup with a little bit of sizzling, hot, spicy, and can be hungry for a while. It is also a kind of enjoyment. I don’t know which day the diners are not full. There was a little extra money, and I bought a fried golden fritter fritter on the next door, and smashed it into the remaining paste soup. So, the soup with the characteristic of Wuhan dock culture It was born. In the past, the paste soup powder can only be eaten in autumn and winter. Because it is hot, the fish will be completely rotted when it is collected at night. It can't be eaten at all. Moreover, the paste soup powder is not matched with the fritters, and it doesn't make much sense. Empiricism also Not a bad thing.