Wuhan, · Hubei · Province Techniques

Re gan mian (热干面) is Wuhan's iconic breakfast noodle — widely considered one of China's top five noodles. Alkaline noodles are pre-cooked, tossed with sesame oil, and cooled. To serve, they are quickly reheated in boiling water, drained, then dressed with pure sesame paste (not tahini), light soy, vinegar, chili oil, preserved radish (su cai), scallion, and sesame seeds. The paste is the soul.

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.

Wuhan's most beloved breakfast noodle: alkaline wheat noodles briefly boiled, immediately tossed in sesame oil and cooled (this pre-cooking step is unique to re gan mian), then reheated briefly in boiling water and dressed with sesame paste, soy sauce, garlic water, chilli oil, preserved daikon, and spring onion. The distinct two-stage cooking process creates the characteristic coat-every-strand texture. Eaten hot, quickly, standing at street stalls.