When I told her I was going for Wuhan noodles, my mother casually pointed out that Wuhan is the city where the coronavirus outbreak began. The tiny two-year-old restaurant with a few tables started to fill up at lunch time on Saturday, with first-timers asking manager Zhengyu Fang what the specialities are (dry hot noodles) and how to eat the noodles (mix everything together with chopsticks before eating). GTA diners are already familiar with the Lanzhou-style hand-pulled noodle spots that have been popping up over the last two years, but Wuhan-style hot dry noodles are harder to find, despite it being considered one of China’s essential noodle dishes. At Wuhan Noodle 1950, it’s served for lunch and dinner. We got noodle bowls topped with tender beef ($10) and minced pork ($9), though if I were to come back, I’d splurge and try the hot dry noodles topped with crayfish ($16).

Source: thestar February 04, 2020 16:41 UTC