Wuhan people love hot dry noodles (热干面) so much that you’ll see them eating it everywhere—while walking, on bicycles, and even on a speeding bus. It’s the ultimate on-the-go breakfast! In fact, Wuhan residents eat about 6 million bowls every day. That’s more than all other breakfast foods combined!
The name says it all—hot dry noodles are meant to be eaten hot and without broth. If they cool down, they clump together, and the taste just isn’t the same. So, if you ever try them, don’t wait too long!
How Were Hot Dry Noodles Invented?
Like many great dishes, hot dry noodles were born out of necessity and a little bit of luck. Wuhan, a fast-paced port city, needed a breakfast that was quick, filling, and easy to carry. Soup noodles were messy, but dry noodles were perfect. They filled people up and were easy to eat on the move.
Li Bao’s Story
One story says that in the 1930s, a noodle vendor named Li Bao had a problem—he had too many leftover cold noodles and no fridge to store them. Thinking fast, he boiled, drained, and dried them, but then—oops!—he accidentally spilled sesame oil all over them. Instead of throwing them out, he mixed them up and let them sit overnight. The next day, he reheated them, added sesame paste, green onions, soy sauce, and other seasonings, and served them. His customers went crazy for the new dish, and just like that, hot dry noodles were born.
Note: A key to this dish is the type of noodles used—alkaline noodles. These are made with kansui (alkaline water), which gives them a firmer, chewier texture and a slightly yellow color. Alkaline noodles are also used in Japanese ramen, giving those noodles their signature bounce. This special texture is what allows Wuhan’s hot dry noodles to be boiled, cooled, coated in sesame oil, and then reheated without getting mushy.
Cai Mingwei’s Story
Another story involves Cai Mingwei, a popular noodle soup vendor. His shop was so busy that customers got impatient waiting. To speed things up, he started cooking noodles halfway, coating them in oil, and letting them finish cooking with their own heat. One day, he passed by a sesame oil workshop and smelled the rich aroma of sesame paste. Thinking it might add great flavor, he gave it a try. Customers loved the new twist, and his restaurant “Cai Linji” became one of the most famous hot dry noodle spots in Wuhan.
No matter which story is true, one thing is clear—hot dry noodles get their signature taste from alkaline noodles soaked in sesame oil and mixed with a rich sesame paste sauce.
Is Re Gan Mian the Same as Taiwanese 麻酱面?
At first glance, hot dry noodles (热干面) and Taiwanese sesame noodles (麻酱面) look similar, but they are actually quite different!
- Noodle Type: Re Gan Mian uses alkaline noodles, which are firmer and chewier. Taiwanese sesame noodles usually use regular wheat noodles, which are softer.
- Flavor Profile: Re Gan Mian has a strong sesame flavor, but it’s balanced with soy sauce, garlic, vinegar, and sometimes chili oil. Taiwanese sesame noodles are often milder, with a sweeter, more peanut-like taste.
- Texture: Because of the oil-coating process, hot dry noodles have a unique, slightly springy bite. Taiwanese sesame noodles tend to be smoother and softer.
While both dishes are delicious, Re Gan Mian has a bolder, more complex flavor that makes it a true Wuhan specialty!
How Are Wuhan’s Hot Dry Noodles Different?
Not everyone outside Wuhan immediately falls in love with hot dry noodles. Many people worry the noodles will be too dry. On social media, non-Hubei folks often admit they don’t “get” the hype. But for Wuhan locals, it’s an irreplaceable part of life.
Other cities sometimes tweak the dish. Some add more water, others skip the sesame paste altogether.
And in big cities like Beijing and Shenzhen, even if you find hot dry noodles, they don’t taste quite as good. Why? High operating costs mean vendors cut corners—using less sesame paste, lower-quality noodles, or smaller portions. The result? A dish that just doesn’t hit the same.
What Goes Well with Hot Dry Noodles?
Eating hot dry noodles is an art. Like spice? Add chili oil. Want more crunch? Toss in pickles, dried radish, sour beans, or even coriander.
If you think they’re too dry, pair them with a drink! Locals love having them with eggnog, soy milk, milk, or sweet and sour rice wine. Some breakfast spots even offer pork rib and lotus root soup or chicken soup. You can even pour the soup over your noodles for extra flavor.
Where to Find Authentic Hot Dry Noodles
If you’re in China, Wuhan is the best place to try them. But skip the touristy spots like Hubu Lane. Instead, go to small noodle shops in residential areas—those are where you’ll find the real flavor.
Want to buy hot dry noodles outside of China? Try:
- Weee!
- Amazon
- Viet Hoa Market
- Yami Buy
- Large Asian supermarkets
Wherever you get them, just remember: eat them hot, eat them fast, and enjoy every bite!
