A batter of ground rice and soybeans is poured into a special round metal mold with a raised center, then deep-fried until golden. The edges are crispy and lacy, the center stays soft and tender. Eaten alongside Hot Dry Noodles or congee.
Mian Wo has been a Wuhan breakfast staple for over a century. The special iron mold with a bump in the middle is unique to Wuhan.