客の８割が麻婆注文！１日３００人が来店する最強中華店のランチ営業に密着！

客の８割が麻婆注文！１日３００人が来店する最強中華店のランチ営業に密着！

It’s called waterless mapo, and the only moisture used is the water from the tofu , which is simmered to bring out all of the delicious flavor in one pot. Customer with mapo tofu set meal It’s a mapo tofu set meal. It’s quite spicy, but it’s also very tasty with a lot of flavor, so it’s absolutely delicious. It’s no wonder it’s become a hot topic. We’re so lucky to have such a delicious Chinese restaurant so close to home, with a record daily customer count of 300 people! : Anan City, Tokushima Prefecture, Hanoura Town, 8 minutes’ walk from JR Hanoura Station, along Prefectural Route 172. Shenlong , a Chinese restaurant popular for its mapo tofu, is run by Mr. Kojima (45). The inside story starts at 9:00am. Cutting onions . Cutting green peppers. Preparing the mapo tofu sauce. I usually finish the preparations like this in the morning so that it’s ready to go at 11am. I also want to make sure the flavour is consistent. Once I’ve made it once, the flavour is fairly consistent. Stir-fry the minced meat used for mapo tofu and dandan noodles. Stir-fry thoroughly and the minced meat is ready. Cutting the green onions . Chop the green onions finely. Make a lengthwise slit like this and then cut it crosswise to finely chop them. We cut everything by hand, and we do about one case a day. (Staff) How many pieces does one case make?にやんやんや English: Kojima-san) There are about 20 blocks. Our specialty is mapo tofu, so it’s all mapo, mapo… That’s why sometimes 70-80% of our sales during the day are mapo . We produce about 100 blocks of tofu, so we have the largest amount of tofu in Tokushima. Staff-san ) Why did you decide to start a restaurant, Kojima-san? Actually, I played baseball. I played baseball from elementary to high school. In high school, I was even recommended to a university, but I got injured and tore a muscle in my elbow, so my baseball career was over . When I came home from baseball, the TV was on and Chen-san was on Iron Chef. Seeing it made me think that Chinese food was cool, and by chance I knew someone who was having a dinner show with Chen-san at a hotel in Awaji, and they asked me to go and check it out. They said they were going to make 200 servings of mapo tofu, so I was really drawn to it and that ‘s how I got into the culinary world I’m in now. Staff-san) Were you a big baseball player? (Currently) I cook while coaching a little league baseball team. I loved baseball , and I think it’s because of baseball that I’ve been able to run my own restaurant in the culinary world today. I don’t think I’d be where I am today without baseball. It was really tough when we were in training , from early in the morning until very late at night. During my training, I was doing nothing but washing pots and doing odd jobs for about two years. In my third year, I finally managed vegetables and desserts, and from there, the progression went all the way to the kitchen, reading receipts, and cooking food that customers can eat directly. It was around the end of my fifth year that I finally got to that point . Three of us slept in a six-tatami room, and the pay wasn’t that great, so it was really tough. Baseball was pretty tough, and I think I’ve been able to continue for so long because baseball has taught me things like patience and good manners. I wanted to quit many times, but why did I have to endure such tough times, especially since I was born and raised in Tokyo and in Tokushima? かいな English : I was thinking about going back to Tokushima , but in the winter of my first year I was wearing rubber boots, and some soup got into them. They were over 100 degrees, right? I suffered serious burns that took just over a month to heal, and I thought if it was going to be that tough and difficult I might as well quit, but when I decided to quit I had to go and say goodbye, so I said I was quitting. The head chef at the time was Yamashita -san, and he was really angry, asking me what I’d done up until then and what my efforts meant, and saying I was an idiot, and telling me to quickly get changed and get to work. I had so much energy at that moment that I just kept working. After that, I decided to work hard in the culinary world, and if Yamashita-san had told me to quit and go home, this restaurant wouldn’t exist. I feel like everyone has helped me out, and the same goes for my current restaurant and my manager. Without everyone’s support I wouldn’t be who I am today, so I’m truly grateful. Chopped green onions finished Staff) How many years did it take you to go independent? It’s been a little over 11 years. I became independent when I turned 30, so I’m 45 now , so that must have been 15 years ago. What I want to tell young people is that even if it’s tough, if you keep going, it will definitely become yours. If you have a dream you want to achieve, you don’t have to push yourself , I think the most important thing is to keep going. We don’t use machines to cut the vegetables and other ingredients, we cut them all by hand. We cut the char siu pork we put in fried rice and other dishes. Dragons are gods in China, so there are many meanings to them, and I wanted to make food that would make people’s dreams come true, so I named it Shenron. The tofu cuts in our mapo tofu are done by our manager, Toku. He met his friend at a Sichuan restaurant on the island and has been working there since it opened. Mapo tofu is their most popular menu item, so they cut a large amount of tofu. The tofu is cut. They prepare the pickled mustard greens that come with the lunch set. They prepare the almond tofu. They top the chilled and firm almond tofu with goji berries and are ready. They prepare the beaten eggs. There are 20 parking spaces on the premises. Mapo tofu set meal: 1,000 yen. Subuta set meal: 1,000 yen. Tantanmen: 1,000 yen. Mapo noodles : 1,000 yen. One spring roll: 300 yen. Three shumai: 500 yen. Almond tofu: 300 yen. Two sesame dumplings: 300 yen . Daily lunch: 850 yen. Beef stir-fried with black pepper. Table condiments: soy sauce, vinegar, pepper, salt. Chilled chili bean paste. Opening hours: Lunch: 11:00 AM – 2:00 PM (Last orders: 2:00 PM). Dinner: 5:00 PM – 10:00 PM (Last Order: 9:00 PM) Closed on the first and third Mondays of each month (the following day if Monday falls on a public holiday), Wednesdays (occasionally closed on special days) 6 seats at the counter , 16 seats at the tables, private rooms available for up to 25 people Soup, seasoning Two types of doubanjiang are used We use five bottles of this seasoning per day We make mapo tofu before opening We have a lot of customers who order mapo tofu, so we make about six servings in advance Stir-fried minced meat and tofu Tofu falls apart when cooked, so some people don’t like that, as Chen did If you boil it in salt water, the tofu won’t fall apart and it looks good, but we don’t boil it in salt water at all, and we finish it cold.It ‘s called no-water mapo , and the only water used is from the tofu, and there’s almost no soup added , so it retains the flavor of the soybeans.When it starts to boil, the tofu releases its moisture, and that moisture brings out the flavor of the soybeans.That ‘s how it was done when Chen’s father was younger, and Chen Jianmin was younger too.I do the same as Chen Jianmin, and I boil the tofu and bring out all the flavor in one pot.I add water-dissolved potato starch , green onions , and water-dissolved potato starch. Adjust the thickness. Heat it until it starts to burn when cooking. This is the most important point. Add the potato starch and cook it thoroughly at this point as the potato starch starts to thicken. This is the key to our mapo tofu. If you cook it halfway here, the tofu will become watery, so you need to adjust the thickness. This is also something we have learned from our many years of experience. The tofu is not yet fully cooked, so we start cooking it from this point. We were given freshly made mapo tofu. It was so delicious that you could really taste the flavor of the tofu and spicy miso! 11:00 Opening time As soon as the store opens, a cheerful shout echoes through the store Two men in work clothes come in and order a mapo noodle and mapo tofu set meal with a mild spiciness They make another version of the same thing but with a milder spiciness They can make it less spicy by using less seasonings such as doubanjiang, or you can make it non- spicy or more spicy They have completed their mild mapo tofu Two men come in and order the weekday daily special (beef stir-fried with black pepper) lunch shrimp chili set meal Employee) The shrimp chili is a little spicy, is that okay? Man) Is there an option for a less spicy version? Employee) We can make it a little less spicy Man) That’s it, I’ll take it Then prepare the soup and rice for the set meal Koshihikari rice is used Make the daily special beef stir-fried with black pepper Blanch the ingredients with black pepper Return the ingredients to the wok Combined seasonings Water-dissolved potato starch The daily special beef stir-fried with black pepper is complete It’s the daily lunch Take a bite of the beef stir-fried with a punch of pepper… and eat it with white rice! To make the shrimp chili, put the seasonings in a wok and mix the cooking oil and seasonings thoroughly. Bring the potato starch to a boil. Dissolve the shrimp and green onions in water. Add the potato starch and beaten egg oil to create a fragrant finish. Place on a plate with mizuna and the shrimp chili is complete . The shrimp chili set meal is not too spicy. Enjoy the egg soup that comes with the set meal… Shrimp chili set meal 1000 yen (video only shows the shrimp chili). The authentically seasoned shrimp chili has an appetizing aroma of garlic and green onions. The soft sauce containing plump shrimp is mixed with egg, which clings to the shrimp well… The slightly spicy sauce makes you want to eat more rice! Both of us finished it all and left the restaurant! Beaten eggs and rice to make shrimp fried riceWe serve Sichuan cuisine, and Chen also serves Sichuan cuisine.There are a lot of spicy dishes , but due to the local characteristics, I think there would definitely be resistance to serving spicy food in the countryside, so we have spent many years pursuing dishes that can be enjoyed by everyone from children to the elderly.For those who don’t like spicy food, we can make it no spice or less spicy.Staff ) Are you carrying on the taste of Chen, where you trained? Without compromising the basics, they make dishes that even children can eat, such as shrimp chili or mapo but not spicy, and the shrimp fried rice is complete.A group of men come to a private room in the back of the restaurant and order their favorite dishes, such as sweet and sour pork and mapo tofu.To make the mapo tofu, green onions and water-dissolved potato starch oil are used to add a fragrant flavor.The mapo tofu is made with mapo tofu set meals.A customer requests a mild level of spiciness, and then regular level of spiciness mapo tofu arrives one after another.To make the sweet and sour pork , fried pork and vegetables are deep-fried, seasonings are added, and water-dissolved potato starch is used to thicken the sauce.The sweet and sour pork is complete.Sorry to keep you waiting.Customer with the sweet and sour pork set meal: green peas are used to make the char siu fried rice.The char siu fried rice is complete.Chinese rice bowl (Staff) Do you often come to this restaurant? It’s our first time.We came from Ehime and were recommended this place, and we were told that it was delicious and that there was a good place for lunch, so this restaurant was delicious when it was open often. (Staff) This is your first time trying it, but how does it taste? It was very delicious. 11:40 Making the dandan noodles Dissolve sesame sauce and seasonings in the soup Boil the noodles Add the boiled noodles and arrange the noodles Komatsuna minced meat dandan noodles 1000 yen A smooth soup with a hint of sesame flavor The simple toppings of komatsuna and minced meat bring out the flavor of the soup and noodles The thin noodles are mixed with the rich and deep spicy soup and are delicious… Three men and women came to the restaurant Ordered two mapo tofu and shrimp chili set meals Chen mapo tofu with plenty of sansho pepper to add a spicy kick A customer who ordered a mapo tofu set meal Another mapo tofu set meal Enjoy the piping hot mapo with the aroma of minced meat and tofu… Shrimp chili set meal The mapo tofu goes so well with the rice that you’ll want to have a refill! You can have a second bowl of rice! Staff) When you come to the restaurant, is mapo tofu the only option? Yes, I eat it all the time. It’s spicy and delicious, so it’s quite spicy, but it has a nice umami flavor, so I prepare the evening dishes. The owner’s wife met at the main Sichuan Restaurant in Tokyo, and she works in the kitchen with the owner, assisting him with the cooking. At 11:58, lunchtime, the parking lot is full. I make the char siu fried rice. I stir- fry the eggs and rice, add the seasonings, and oyster sauce . The char siu fried rice is ready. I add the crispy fried chicken to the sauce and coat it well . The yakitori is finished. We have customers who come as a family or as a couple once a week. We’ve been coming for many years, over 10 years. Staff) How do you like the food? It’s great. I’m really lucky to have such a delicious Chinese restaurant so close to home . Staff) Which is your favorite? I order mapo tofu almost every time. I always order sweet and sour pork set meal, but I still get mapo tofu. 12:11 The owner has researched and developed a seasoning that is loved by locals, and the mapo noodles are popular with a wide range of customers, including families. We prepare the daily lunch special by deep-frying beef and vegetables and seasoning them with seasonings . The daily lunch special, beef stir-fried with black pepper, is complete. This is the daily set meal, the mapo tofu set meal. One man came to the restaurant and ordered a single item, char siu fried rice and the mapo tofu set meal. The owner is in charge of cooking everything in the wok, and the food is completed at lightning speed. Served Enjoy the mapo tofu on top of the fried rice… I came here for the first time today and when I looked it up I found out that this place is really famous, so I came all the way from Nara It’s incredibly delicious It’s no wonder it’s become a hot topic It’s really delicious I finished the fried rice and mapo tofu and left the restaurant full My spicy mapo noodles are finished 12:35 Customers start waiting in front of the restaurant and the restaurant becomes busy Sweet and sour pork set meal Customers tasting the sweet and sour pork and mapo tofu set meal Staff ) How do you like the sweet and sour pork? It’s delicious. To make Gomoku Ankake Yakisoba, add plenty of oil to a wok and fry the noodles, browning them. To make the sauce , thicken it with water-dissolved potato starch and pour the sauce over the noodles in a container. To complete the Gomoku Ankake Yakisoba, add the seasoning and soup to the container. To make Gomoku Ankake Ramen Dandan noodles, prepare condiments such as sesame sauce in a container. Add the boiled noodles in the green onion soup and arrange the noodles. The komatsuna and minced meat dandan noodles are complete. The shrimp fried rice is complete. Since the base is oyster sauce, no salt is added to the seasoning. (Staff) Why is that? I don’t want it to taste too salty, so I season it with a rich oyster sauce. Our oyster sauce is quite special and not often sold commercially. To add depth to the flavor, I don’t use salt, but season it with oyster sauce. Finally, I add fragrant soy sauce to finish it off, and the char siu fried rice is complete . Char siu fried rice is 1,000 yen (large portion + 200 yen). The oyster sauce-based fried rice has a rich aroma that’s sure to whet your appetite. The lightly fried rice and char siu go perfectly together! The most popular menu item is mapo tofu (I was given a special small portion). The seasoning, which combines the chef’s own creations with the flavor of Chen Kenichi, is authentic and irresistible… This is a Shenron masterpiece that not only delivers the spiciness but also the rich flavor of the tofu! In preparation for dinner service, we change the oil and cook the rice. Lunch ends at 2:00 PM. Staff: What are your plans for the future of the restaurant? I think my food hasn’t yet caught on in some places, so I’d like to work hard to encourage people in Tokushima Prefecture and across the country to try it. Staff: Thank you! Kojima-san) Thank you! Be sure to try Shenron’s mapo tofu, made by a chef who inherited the taste of Iron Chef China! We take a closer look at Kaneto Shokudo, a long-established restaurant in Ehime that has been in business for 132 years! Traditional, simple omelet rice , Zaru soba noodles, and Chinese noodles. Founded in Imabari City, Ehime Prefecture, a 13-minute walk from Imabari Station. Kaneto Shokudo, founded in 1892 , is open from 8am. This long-established restaurant has been in business since around 1892. Parking available. At 7am, the sixth-generation owner, Mr. Kuwabara, arrives to work. The restaurant has a quaint atmosphere, rich in history. He boils the broth, makes the udon noodles, and then prepares the side dishes on the shelves in front, like tamagoyaki (rolled omelets) and fish. At 8am, the restaurant opens for business, but he continues preparing the broth while also adding kelp and dried sardines . The cost price is extremely high. Once the broth is complete, it’s strained. Pork for katsudon and katsu curry, salt, pepper, and roast pork for Chinese noodles. A wide selection of dishes, many of which are handmade, are available. The Chinese soup is prepared, carefully skimmed, strained, and cooled. The noodle-making process involves kneading the udon dough into crumbs , then transferring it to the noodle machine . The dough is rolled out together. The two rolls of dough are combined to form one roll. The dough is cut into strips. The udon is ready. Boil the udon (boiling time is 10-15 minutes). Rinse the boiled udon in cold water. Opens at 8:00. Mon, Thurs, Fri 8:00-15:00, Sat, Sun 8:00-19:00 (Closed Tues, Wed) Table seating, small raised bowl. Udon 400 yen, Soba 450 yen, Chinese noodles 600 yen, Zaru soba 750 yen, Egg bowl 600 yen, Oyakodon 700 yen, Tonkatsu 650 yen, Fried chicken 400 yen . Condiments on the table: pepper, shichimi, soy sauce, sauce . Customers come in looking for breakfast and order two grilled salted mackerel as part of a set meal. Make the miso soup. Drop in the egg. Serve the kinpira burdock rice. The miso soup with egg is ready. Grill the mackerel . One of the mackerel’s belly is and the other is the tail. Which one is better? Is it okay? “Yes, please , let’s eat .” A regular customer has been coming here for three generations. They serve not only udon but also a variety of other dishes for breakfast, so it’s quick. If you order, you can eat right away and go. It’s delicious. No matter what you order, a man just happens to drop in and orders Chinese noodles . He makes the noodles and tops them with bamboo shoots, pork fillets, and spring onions to finish them off. The Chinese noodles cost 600 yen. This regular customer orders a small portion of udon and pork cutlet curry. He makes the pork cutlet curry , cuts the pork cutlet , pours the curry over it, and the pork cutlet curry costs 950 yen , and garnishes it with plenty of fukujinzuke pickles . Staff: Do you come to this restaurant often? About once a week, about 50 years ago. He usually orders half a bowl of udon and pork cutlet curry, which is usually something like this. He makes the katsudon, cuts the pork cutlet, puts the pork cutlet in the broth, and seals it with egg. He puts the toppings on rice . The katsudon costs 800 yen. He makes the Chinese noodles, pours in the Chinese soup , and tops them with spring onions, pork fillets, and bamboo shoots to finish them off. Staff: Why did you decide to pass this restaurant on to the next generation? We had been in Osaka for a long time, but we had children and came back, and at that time my grandmother, who used to run this place, was looking for a successor. Her uncle had been running it, but he only had daughters, so he asked if there was anyone else who could help out, so we asked him to come and help us out. It was like this, and since I was the only male descendant of the family in my generation, “Kaneto Udon” was already written on the map from 1909. Even on the old map, 10:02 am, we put the cooked rice into a wooden bucket. We make bara sushi . We add carrots and bamboo shoots and vinegar to the sushi . We make everything from vinegar to the sushi vinegar. We make all the basic ingredients in-house, including tempura flour, sushi vinegar, and dashi. Garnish with shredded egg, green peas , and pickled ginger, and the bara sushi is complete. We cover with plastic wrap, stuff the inari wrappers with vinegared rice , cover with plastic wrap, and arrange them in the case. You can choose whatever you like in addition to the ordered items. Bara sushi 300 yen, one inari 150 yen. We make the tamagoyaki (rolled omelet). We make udon in dashi stock and shape it with a bamboo blind. We have tamagoyaki ( rolled omelet) for a side dish. Tamagoyaki 300 yen. We order katsu rice and pour demi-glace sauce over it . The katsu rice is 950 yen. The demi -glace sauce blends well with the katsu, giving it a nostalgic taste. We also have nabeyaki udon with a mini salad. We make the asparagus meat rolls we ordered for takeout. We mix it with the sauce, and it’s done . Takeout. Something like that. Everyone brings their own side dishes to take home. They make fried oysters, put them on a plate, and it’s done. Two women come in and order omurice . They make the omurice, stir-fry the rice and toppings, add ketchup , fry a thin omelet , put the ketchup on the rice, transfer it to a plate, pour the ketchup on top, and it’s done . Omurice . Omurice for 850 yen. It ‘s omurice. It’s been a while. I used to come here a lot, but it’s delicious. No matter what I order, I make Zaru Soba (large). They put it in a colander . Zaru Soba (large) for 1000 yen. They won’t accept it as Zaru Soba unless it’s from this restaurant. My kids like Zaru Soba with quail eggs. Meat udon for 650 yen. They make Oyakodon (chicken and egg rice bowl), combine the ingredients with an egg, make Chinese noodles, add two tempura udon noodles , and make omurice. Chinese noodles and kitsune udon. A regular customer ordered two omurice noodles . It’s delicious! I was in the mood for omurice today, so I made it into omurice. Onigiri Omurice (large) 950 yen . Welcome , sorry to keep you waiting. It’s my favorite restaurant, so I went out for a bit and on my way back, I went to the staff. (How many years have you been coming here?) The taste and atmosphere have not changed since I was a child . It’s delicious. Tempura udon is ready. Tempura udon 800 yen. Meat udon . Chinese noodles (no green onions). I think I came here last about a week ago. It’s consistent. The taste is to my liking. I ordered nabeyaki udon . Chikuwa, fried tofu, egg, chicken, shiitake mushrooms, thin fried tofu, kamaboko, and green onions. Hot nabeyaki udon is ready. Nabeyaki udon 900 yen. Make curry udon. Dissolve curry powder. Mix with reduced dashi and other ingredients. Curry udon 800 yen . “Customer : Katsudon. I ordered the popular Chinese noodle soup . Chinese noodle soup for 600 yen. A clear soup packed with the flavor of udon dashi and the umami of chicken bones and vegetables. I ordered Nabeyaki udon for 900 yen. The broth is flavorful with dried sardines. The restaurant closes at 7:00 p.m. Located along Prefectural Route 33, Manpukutei is a popular Chinese restaurant established in 1992. The interior is decorated with a clean, red theme. The owner’s father (the previous owner) cooks rice, chops green onions, and makes chopped green onions for fried rice and soup. He also makes green onions for champon and eight treasure dishes. What inspired you to start your own restaurant? He used to be a chef on a ship sailing overseas, but then quit and thought, ‘What should I do now?’ He started his own restaurant. ( Staff member : After quitting the ship, he got a job at a Chinese restaurant chain, and then went independent .) Have you been using that knife for quite some time? I’ve been using it for decades, and it costs about ¥40,000. The bloated middle has shrunk considerably. I use about 8kg of chicken thighs a day for fried chicken. If the knife isn’t sharp, it’s hard to cut chicken skin. Is fried chicken a popular menu item? In my case, I order it with set meals , so I get quite a few, and when I look at the menu, I think there are three sizes: large, medium, and small. A small serving of fried rice is one ladle, two large servings, one medium, and a half , three large servings of ramen, and one serving of ramen. That’s right, we have a lot of students and office workers , and there are a lot of young people. I finished cutting the chicken thighs. The owner’s mother is the second-generation owner, having taken over a tofu delivery shop for mapo tofu and other dishes. She adds seasonings to the minced meat and chives, adds drained cabbage for gyoza, salt, pepper , garlic, and ginger, and mixes them together. (The staff who wrap the gyoza ) When was the new owner introduced? Maybe 7 or 8 years ago ? Were you originally planning on taking over? No, I didn’t expect that, or anything. I didn’t expect that, but customers come, so I thought it would be good to help my parents out. Ramen soup made from chicken bones, pork bones, and vegetables, fried chicken preparation, soy sauce, cooking sake , salt, pepper , garlic, and ginger. I leave it overnight to let the flavor soak in for about a day, so this is what I prepared yesterday, coat it in batter, and use it today. I guess that’s how it is. Fried chicken preparation is complete. Make the egg soup, add the beaten eggs, and the egg soup is complete. The Tianjin rice filling is then added . The mother is the staff member who is mainly in charge of cleaning the dining area . Do you even clean the chair legs every day? Well , you have to do it every day, because it’s Chinese food, so it gets oily. It takes more than an hour to carefully clean, and she also wipes down the table containers thoroughly. Table condiments: pepper, soy sauce, gyoza sauce, chili oil, mustard . There is a short open counter and tables with a total of 32 seats . There is a parking lot in front of the restaurant and a second parking lot nearby. Opening hours: 11:00-15:00, closed on Mondays. Soy sauce ramen (small) 451 yen, Tonkotsu ramen (large) 781 yen. Yakisoba (large) 781 yen, Manpuku Gyoza (homemade) 286 yen, Fried rice (small) 500 yen, Tianjin rice (small) 500 yen, Mapo tofu 583 yen, Stir-fried beef liver 550 yen, Complimentary set meal (small) 770 yen, (large) 880 yen. A man arrived on a motorbike to make large fried rice , and the second-generation owner was alone, shaking the wok. Egg fried rice with salt, umami seasoning, sake, carrots, roast pork, pepper, and green onions . The fried rice (large) was the equivalent of two ladles. Yakisoba (large) 775 yen, with soup. This simple, golden fried rice is delicious and filling… it disappeared into my stomach without stopping even once , and I finished it in no time! Customers arrive one after another. Two men sit at the counter. Omelette rice (small), fried rice (medium), and two full-bodied gyoza. Omelette rice : Chicken and onion fried in butter, then rice is added and stir-fried . Sake, salt, umami seasoning, pepper , ketchup . Omelette rice: omelet placed on top of chicken rice . The nostalgic, simple flavor is exceptional! This authentic omelet rice from a local Chinese restaurant is popular! The fried rice and rice arrive. Gently loosen them with a spoon, and take an irresistible bite of the steaming fried rice! Full-bodied gyoza : We bite into the gyoza, which are filled with plenty of filling! We finish off the hearty Chinese meal beautifully! The handmade gyoza are reasonably priced at 286 yen per serving, with plenty of filling! Champon fried rice, Tianjin rice , Tianjin rice with a generous amount of sweet and rich soy sauce, Tianjin rice served in a bowl with soup, Tianjin rice. A regular customer who comes once a week says it’s delicious, isn’t it? Tianjin rice, Tianjin rice , Tianjin rice, excellent value for money, Tianjin rice , ordered by many customers, is very filling! A popular menu item that will leave you full, Tianjin rice, with its addictive sweetness and fluffy egg… A hearty Tianjin rice, finished in one go! Complimentary set meal A (fried chicken and crab omelet) : Gobble down the crab omelet , eat the rice… A complimentary set meal with fried chicken is a delight, devour it heartily , and finish it in no time! Chilled Chinese noodles. A regular customer who has been coming here for 20-30 years (a staff member who only comes when the restaurant is full and cars are parked ). What’s the most frequently ordered dish? Cold noodles in the summer , set meals in the winter. As the name suggests, the portions are large, so you’ll feel full. The flavor is probably the best for me. I eat cold noodles at various places, but this one is the best! Popular summer menu items: Chilled Chinese fried rice and Yakimeshi (medium). Do you come here often? Regulars: They come here often. It’s cheap, the portions are generous, and the taste is great. Everything is great. Miso ramen, soy sauce ramen. A group of three people in work clothes came to the restaurant. Chinese rice bowl (medium). They toss the rice and Chinese sauce with a spoon and enjoy a blissful bite! Single item: Fried chicken . I’ll eat a hearty meal and work hard at work in the afternoon! I also go there for fried noodles, chives, and liver, and I get takeout. Manpukutei is great because the portions are generous, cheap, and very delicious. Omelette rice, Yakisoba , Shrimp chili soy sauce ramen, Salt ramen , Soy sauce ramen, Fried chicken ramen. A family of four with small children came to the restaurant. They ordered one small Tianjin rice bowl, one large B set meal, and one Manpuku gyoza. Complimentary set meal B (large). Sweet and sour pork and fried chicken. Regular customers. Simply delicious, the portions are generous, and it’s cheap ! Tianjin Noodles Service Set C (Fried Chicken and Stir-fried Pork) I’m a regular who comes once a week. They serve a set of stir-fried pork and Tianjin noodles, and they serve a lot of side dishes that go well with the rice, so I think it’s great because I can eat my fill . Service Set E: Fried Chicken and Mapo Tofu . I take a bite of mapo tofu, then take a bite of rice, dip the fried chicken in pepper , and take a bite. The combination of mapo tofu and rice is so good I can’t stop eating… I’m stuffed! Mapo Bowl (Large) Pork thigh and roasted pork, which are used in all dishes , are prepared in the gaps between business hours . Gomoku Yakisoba (Medium) Gomoku Yakisoba (671 yen, closes at 3:00 PM) . Kitchen Cleaning Staff: Isn’t it hard handling all the orders? He’s been cooking pots since middle school, so my dad is old and not very mobile, so it’s not as hard as watching him. They also carefully clean the floor after closing time. Staff: Are they really conscious of keeping the restaurant clean? Of course, you can’t eat in a dirty place, lol. If you cut corners, it’ll be a mess, lol. They took the time to clean every corner even after closing time (seafood fried rice). This is my second time! I had it the other day and it was delicious, so I’ll definitely recommend it to everyone. I come here at least once a week. Run by a married couple, they serve champon noodles! There are lots of vegetables, so I don’t feel guilty at all. Looks delicious! Sweet and sour pork . Yep , sweet and sour pork was delicious! I like mapo tofu, and my favorite is green pepper and pork stir- fry. It’s delicious. I eat a variety of dishes, but they’re all delicious . Located next to the Takamatsu Minami Post Office in Teishicho, Takamatsu City, Kagawa Prefecture , “Chinese Dining Rei” is run by a Chinese-born owner who shows off his skills. Their motto is “cheap and delicious.” It’s a Chinese restaurant beloved by locals. The owner makes the base for the garlic dandan noodles , and even the sauces and seasonings are all carefully handcrafted. The homemade dandan noodle base is complete . Cut the core of the cabbage, remove the core, and shred the carrots. Vegetables for the salad, according to the owner’s wife. There are 72 seats in total, but not all are currently in use. The set small bowls change depending on the day. Today’s dish is a Chinese-style dressing of potatoes and carrots. Chives are used in the small bowl, and pickled onions are finely chopped for the homemade pork slices and fried rice . The restaurant is run by two people, and they’re no longer in a position to hire more staff . Paying labor costs has become difficult, and the cost of ingredients has risen. (The owner’s wife is in charge of the dining area, so the staff silently prepare the food on the tables .) How many years has your husband been cooking Chinese food? For decades. He worked in China as a chef for five years and then did another job. He came to Japan without knowing Japanese or anything, but he cooks his own food and runs his own restaurant. Opens at 11:00. Family-run business that keeps labor costs down and puts the savings back into ingredients, allowing them to offer affordable food. Parking available for 7 cars. Counter seating and table seating. Lunch menu with choice of chili oil, vinegar, soy sauce, or pepper as the main course 780 yen. Comes with salad, side dish, tofu, rice, or soup and pickles. Fried chicken 780 yen. Can be changed to a set menu for an additional 150 yen. Tianjin rice 750 yen, mixed fried rice 650 yen, green pepper and pork stir-fry 850 yen, chive and liver 750 yen. Dandan noodles 750 yen, bean sprout ramen 450 yen. Taste and adjust the filling for the Tianjin rice. Thicken with water-dissolved potato starch, and pour the thick filling over the rice to create a glossy Tianjin rice. The wife will serve the food. Sorry to have kept you waiting. Let’s take a bite together. Vegetable champon noodles with plenty of pork . Bean sprout champon noodles. First, a healthy soup with plenty of vegetables. Twice cooked pork 850 yen . A man ordered the set menu for an additional 150 yen. The rich flavor and white rice pair perfectly. He ate heartily, and I couldn’t help but ask for seconds. It’s so delicious, I come here three or four times a week. When I want a hearty meal, I order the Twice Cooked Pork. The Chanpon noodles! They’re packed with vegetables, so I don’t feel guilty. The large Chanpon noodles give me a feeling of having eaten a whole lot of vegetables. They serve curry about once a month, which I highly recommend. The owner’s attention to detail determines the timing of when the curry is served, and many customers eagerly await its arrival. Sweet and sour pork (fried pork, onions , green peppers , wood ear mushrooms, 850 yen ). Yes, I’ll have the sweet and sour pork first. Fried dumplings (380 yen). Gyoza sauce, mustard, and mixed fried rice (650 yen). Soft and fluffy egg soup included . Yes, gyoza . If you want chili oil, there’s that. Yes, I’ll leave the fried rice here. I got a lot of miso ramen and dandan noodles. Dandan noodles without green onions (lunch set). A little on the low-key side. Thank you. Looks delicious! Amazing! There’s rice too, but without green onions. Here you go, I’ll have some . It’s full ! I think I ordered too much. The fried rice is also a generous portion . The firm boiled egg and the curly noodles that cling to the soup are both delicious. The women enjoyed each other’s meals. The sweet and sour pork with its rich sauce was delicious and I couldn’t stop eating… It was delicious! I’m already full (the fried rice was about 1.5 servings) . Staff) What was the best thing? I had the sweet and sour pork! Yes, the sweet and sour pork was delicious! Staff) How about the dandan noodles? They adjusted it to the perfect level of spiciness, so it was delicious. Thank you for the meal . Staff) Can you adjust the spiciness of the dandan noodles? You can choose! The regular dandan noodles are quite spicy, so if you like spicy food you can make it even spicier, or if you don’t, you can make it milder. Eight Treasures (takeout) shrimp, squid, scallops, and green onions seafood fried rice with egg soup and a small bowl. Here you go . I’d like one piece of fried chicken, please. One piece of fried chicken, please. Yes, I’ll take a bite of the freshly made seafood fried rice. Fried chicken is crispy and juicy, one of our popular menu items. I’ll pour dressing over the salad and the fried chicken is done . Here you go. I came with a friend today, but we usually come with our family. My grandson loves bean sprout ramen, so I think we’ll probably come once a month . There were nine of us and we decided to bring our grandson here when there was an event ! (From a grandson) “Grandma hasn’t been here in a while, so please take her again,” said the customer, most of whom are regulars. A family of three entered the restaurant and ordered two servings of fried dumplings, a sulaitan and mixed fried rice set, and a Tianjin rice lunch set. The Tianjin rice is ready . Yes, the Tianjin rice fried rice set. Yes, I scooped up so much that it almost overflowed from the spoon and brought it to my mouth without being able to help it. Yes, the fried dumplings , dipped in the sauce and eaten in one bite . Delicious… Yes, the sulaitan , I’ll leave the sulaitan here. Pork belly for braised pork is prepared in my spare time even during business hours. Two dandan noodles and miso ramen . Yes, dandan noodles. You can have more rice. Mix the soup well and slurp the noodles . The shoulder loin meat for the sweet and sour pork is marinated. (Owner) Japanese-style Chinese. The three owners, who are particular about seasonings to suit Japanese tastes, came to the restaurant to celebrate a birthday and quench their thirst with beer from midday. A moment of happiness. Sweet and sour pork, miso ramen, shrimp fried rice, and dumplings . Yes, sweet and sour pork . I have a bowl here, so please use this jar. The shrimp fried rice is mainly made with plump shrimp. Is this shrimp fried rice raw? (Shrimp) The fried rice was delicious. Staff) Do you come to our restaurant often? Frequently. For three weeks in a row, Grandma specializes in sweet and sour pork . Staff) Is the sweet and sour pork delicious? Yes, it’s delicious, soft, and always delicious. 13:30 Homemade chili oil dandan noodles, boiled egg, drained thoroughly, and arranged in the soup. Bean sprouts, meat , miso, boiled egg, bamboo shoots, and shredded scallions are added, and it’s done. (Proprietress) Yes, these are the spicy noodles. Yes , please, thank you. Let’s make the green pepper and pork stir-fry . Pork, bamboo shoots, and wood ear mushrooms are finished being marinated in oil, and then stir-fried with green peppers. Green pepper and pork stir-fry. Yes, the green pepper and pork stir-fry is spicy. The dandan noodles are spicy . The husband also helps serve the food. Place the meat and miso on the rice and enjoy it with white rice. The noodles and soup are endless. A portion of green pepper and pork stir- fry is enough to share. We are a couple, and we used to have 3-4 girls, but the cost of ingredients has gone up, and we can’t raise prices, so now we ‘re just the two of us, and we make everything in-house. Really, from the beginning. It took two people a week to make the sauce for the dandan noodles, and they adjusted it little by little every day, thinking, “This is not enough, that is not enough.” The same goes for the cold noodles, which are also adjusted little by little. The dandan noodles cost 750 yen , and the slightly spicy sesame sauce flavor is addictive. The chewy egg noodles are coated in sauce… The aroma of Japanese pepper is irresistible! The meat miso is perfectly mixed in the dandan noodle soup, created by a husband and wife through trial and error. Lunch service ends at 14:30. At 17:30, supporters are wrapped up and evening service begins. A man reading the newspaper orders a fried chicken set. He squeezes lemon, dips some pepper, bites into the fried chicken, and eats his rice. An order for large dandan noodles is placed. The large dandan noodles are enough for two bowls. Welcome, large dandan noodles. Two men and women order a Tianjin rice set and large dandan noodles. Here you go, the Tianjin rice . Here you go, large dandan noodles . Here you go, here you go, sorry to keep you waiting. Staff: Do you come here often? Yes! This is about my third time here. I’m a regular customer. It’s delicious! I definitely come here once a week, it’s a comfortable place, yes, thank you very much, thank you, I’d love to come again , prepare the braised pork , rinse it carefully with water to remove excess oil, make the sauce , add star anise, bay leaf, spring onion and ginger and simmer, then add the double cooked pork for 850 yen plus 150 yen for a set, yes please, a group of four came in, enoki mushrooms with red oil dressing, bang bang chicken with green pepper and pork stir fry, sweet and sour pork, mapo tofu, spicy, perfect with sake, spicy and delicious, enoki mushrooms with red oil dressing, yes , thank you for the enoki mushrooms with red oil dressing, hurry up! Take an additional order of shrimp chili, shrimp chili mapo tofu with large shrimp that are exposed to the air and deep fried until crispy, and topped with green onions for a spicy finish, yes , mapo tofu , yes , thank you, green pepper and pork stir fry, yes please, chive liver , bang bang chicken, check out the braised pork , soft and plump skinned dumplings for 420 yen , staff) Do you come to the restaurant often? “I used to come here a lot when it was the previous restaurant. Staff) We’ve known each other for over 13 years, huh? That’s right, that ‘s right. It’s delicious, as expected. You have a great personality. Staff) Is there a menu item you most recommend? My green pepper and pork stir- fry is delicious! I eat a lot, but it’s delicious . I’m a Chinese chef by trade. I had a Chinese restaurant in Osaka. The portions are huge, that’s a lot . Boiled dumplings 420 yen. Enoki mushrooms with red oil 380 yen . Softly simmered braised pork in sweet and sour sauce 850 yen . Cheap! Delicious! Filling! “Chinese Dining Rei” has it all. It’s a Chinese restaurant loved by regulars, run by a husband and wife team . “Ginza Ichifuku” in Tokushima Prefecture. The restaurant seats 25. The owner’s husband starts preparations in the kitchen and is the third-generation owner. Ingredients for fried rice. What are the main ingredients for fried rice? It’s just carrots, meat, and eggs. Sweeping and cleaning the restaurant. Cleaning in front of the restaurant. Installing the sign. Wiping the sign clean. Staff) Do you wipe the sign every morning? Every morning , we wipe down every corner carefully and clean the Shinto altar . Table condiments: gyoza sauce, soy sauce, sauce, pepper, chili oil. Opens at 11:00. Chinese noodles 700 yen, Tsukimi soba 750 yen, Chanpon 900 yen, Gomoku soba 850 yen, Chinese noodles & fried rice small set 1050 yen, wonton noodles & fried rice small set 1250 yen , wonton & fried rice small set 1150 yen, Chinese noodles large meat & fried rice small set 1400 yen, Chinese noodles meat & fried rice small set 1300 yen, Chinese noodles large & fried rice small set 1150 yen. Customers come in as soon as we open. Chinese rice bowl and gyoza, please. Another bowl of soup will be served . Chinese rice bowl. Scoop up the Chinese rice bowl with a spoon and take a bite… Gyoza . Crispy gyoza . Delicious gyoza with plenty of vegetable filling and crispy skin! We devour the Chinese rice bowl and gyoza greedily, finishing them all! Staff) Do you come to the restaurant often? They’ve been famous for their ramen and fried rice for 50 years , but I only eat their Chinese rice bowls. Their gyoza are delicious, too , and I grew up on this flavor. There’s no hesitation in that regard; they ‘re delicious, just the same as always. Customers keep coming in, ordering wonton noodles (large with meat) and fried rice . They boil the noodles. Wontons : pork bone soup. Wontons : bean sprouts , bamboo shoots. Sweet and spicy pork belly. Wonton noodles (large with meat). The straight noodles are delicious, coated in soup. The fried rice is delicious. The fluffy fried rice is piping hot, and the set soup warms both body and soul. I finished the wonton noodles and fried rice in under 10 minutes… I ordered Tsukimi Soba, wonton noodles , gyoza, and small rice . I slurped up the noodles and took a bite of the rice … A man sits at a table and orders Chinese noodles (with meat) and rice. Soy sauce , slightly sweet and rich soup, pork belly, this needs rice. Rice . Chinese noodles (with meat), rice . Two men in suits come to the restaurant and order wonton noodles (with meat) . Staff: Do you come to this restaurant often? I’ve been here for about 40 years, since I was little. I like wonton noodles. What do you like about this restaurant? I think it’s the soup. It’s the soup, it’s always delicious, the same taste. 11:53 Fried rice . Wonton noodles & small set of fried rice . The fried rice , topped with pepper, is so delicious I can’t stop eating it. Gomoku soba . Staff: Do you come to this restaurant often? I’ve been here for over 50 years. I met the founder, and it’s delicious, so today I’m going to have gomoku soba. I love gomoku soba. Take a picture of this kind of place, okay? The sign has a long history, and the owners are all friendly and not pretentious. It’s a very welcoming restaurant. Everyone here is still working hard, so if you’re from all over the country, please stop by here and help promote the once-thriving city of Ginza. We slurp up the chewy, extra-thin noodles of the Tamago Tsukimi Soba (with meat). We finish our meal in just five minutes and leave the restaurant. Two men ( Staff member) – When did the restaurant open? I heard it was 1951. It’s the third generation. The original Chinese Soba (with large meat) , the second generation was the son, and the third generation was the daughter’s husband. Staff member) – What was your grandfather like? He was only with us for about 16 years, but he was the original ramen shop owner. I heard he started out as a food stall, but it was shortly after the war, when udon shops were the norm. I heard he learned a lot from Chinese people and set up shop here. It’s always been here. Has the menu changed from before? It hasn’t changed. We’ve stopped a few things, like shumai, but the rest hasn’t changed . So, have you always followed the original flavor of the original? We keep it that way. Gomoku soba (with meat) . I love the soup here. It’s delicious. Wonton (Staff) What are the characteristics of the ramen? Ours is pork bone soup, but I think it’s light. We also blend in some soy sauce for the seasoning. It’s not just regular soy sauce, we add a bit of sweetness and other things, so I think the taste of everyone’s ramen changes a little bit here. Pickled ginger wonton noodles & fried rice small set 1,250 yen. The soup has a lot of repeat customers! The rich flavor and depth are addictive… Traditional Chinese noodles. Wonton fried rice , eaten heartily with meat. Moist fried rice with simple ingredients. Gyoza (Staff) Do you also sell a lot of gyoza? Yes, they do. What are the characteristics of the gyoza? It’s just handmade, but the skin is thin, so you can dip it in vinegar and soy sauce. Vinegar and soy sauce chili oil gyoza 450 yen. Well-grilled gyoza. Handmade Ichifuku’s popular menu item. It’s filled with plenty of ingredients and is very satisfying to eat. The closing time is 6:00 PM (varies depending on the day). The signboard has already been put away. Sorry, the cleaning staff after business hours . Is it cleaned every day after business hours? We just clean every day and go home. That ‘s pretty much the end of the day . Ginza Ichifuku has been loved for 73 years and is still overflowing with regular customers.

0:00　徳島）神龍
地図　https://maps.app.goo.gl/7JpPm1QffLt26i998
住所　徳島県阿南市羽ノ浦町宮倉芝生1−３
URL　https://youtu.be/P1zxrF3s-Xk

30:51　愛媛）かねと食堂
地図　https://maps.app.goo.gl/GPL3GunGxcSNiLuj9
住所　愛媛県今治市室屋町１丁目２−１６
URL　https://youtu.be/e5KARpuKsPc

1:04:03　香川）まんぷく亭
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住所　香川県綾歌郡宇多津町茶臼山2936–5
URL　https://youtu.be/QRUlzzAXrrQ

1:44:21　香川）中華ダイニング 麗
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住所　香川県高松市勅使町７３０
URL　https://youtu.be/JyfZI_f-mFE

2:21:56　徳島）銀座一福 本店
地図　https://maps.app.goo.gl/jxuALcRDgM4V8DGm8
住所　徳島県徳島市銀座１０
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