I seriously don’t mean to denigrate 热干面, or bastard children of lascivious one-nighters, but I fail to comprehend the appeal 热干面 nowadays.
I mean, the whole point of these noodles was a way to preserve them sans refrigeration, or ice cubes. The sine qua non of these noodles, after all, is the way they are cooked (essentially twice cooked), and not so much the sauce or accoutrements.
So now that we have refrigerators, what’s the point?
Shit’s disgusting. It’s as if someone forgot they cooked noodles and left it out too long, then tossed it into the kitchen sink, then decided to pick it back up – cuz poverty – and threw some sauteed warm barf sauce on it to disguise the rancidness.
i think there’s a reason why there isn’t much demand for authentic wuhan cuisine. i might actually prefer a pf chang’s wuhan restaurant if one were ever to open.
one of my former managers was fond of saying that you could make the greatest horse shit sandwich, but nobody’s going to buy it. i once contemplated suggesting that flies might, but i wanted to keep my job at the time.