日本とはまったく違う肉の分解技術ごと潮汕料理を真面目に輸入。本場の雰囲気を堪能できる。 : Suna-Nyan Chaoshan Niurou Houguxo

Neflix is distributing the famous documentary "The Origin of Deliciousness" about Chinese ingredients. In the Japanese translation, Season 3 introduces the food culture of "Chaoshan", which is part of Cantonese but inhabited by different ethnic groups and is culturally different. In China, it is called "Chaoshan cuisine" because it refers to the food of the people living in the two towns of Chaozhou City and Shantou City, and in Japan, it was originally introduced as "Teochew cuisine" and is sometimes translated as such. 　In this documentary, the first episode is a blue crab soaked overnight with garlic, coriander, salt, and vinegar. In the middle of the film, he introduces Hot pot, which is made by dismantling beef into small parts and making shabu shabu in soup, and beef dumplings, which are made using a unique method. These are the dishes that the restaurant started offering almost exclusively in Japan. 　After watching this documentary, I found out that this restaurant was built, and I decided to go there from the beginning, but I didn't have a chance to go to Ueno and it was late. 　The owner, Mr. Sun, who has been running a Chinese Cuisine shop in Japan for a long time, has already experienced another restaurant of "two grandchildren" at Takadanobaba with the aim of popularizing Gachi Chinese in the Japan. Although it is a serious Chinese, it also targets Japan, so the service is also good. 　I couldn't read the time, so I decided to make a reservation at the last minute, but I visited with four people. restaurant has 126 seats on the 2nd and 3rd floors, but the 2nd floor is almost full except for the tables that were taken. There are many Chinese groups, but there are also a few Japan people. 　The order is from the usual way of recent Gachi Chinese -- a dedicated tabulette terminal. However, the two grandchildren are also familiar with this system, and if you select a language from the menu below, you can order from the menu translated into Japanese. 　It seems to be a Chinese who says that if you can make a profit, you should do anything, and there are vegetables and Seafood ingredients, so you may have an image of a hot pot for Japan people, but this is originally a hot pot that eats various parts of beef shabu shabu. 　The staff also told me to eat all the beef in order, because it would change the taste of the soup, and if you want to eat it, add vegetables and Seafood! and was severely nailed. 　Choose from three types of soup and order more sauce. Then, you will order the ingredients. 　You can choose beef bone soup (1200 yen), beef penis soup (1800 yen), and beef tail soup (3000 yen), but I chose beef bone soup. (The price of the ingredients is different, so there is a lot of difference in price, but since it is a light soup, I wonder if there is such a big difference...) The sauce is 380 yen per person, and you can choose it like a salad bar. In the authentic "Chaoshan", "Shacha Sauce" (Searcha Jiang) is mainly used, so this cannot be missed. Of course, you can find it at this sauce bar. Along with the sauce, you can also choose snacks such as dried tofu, sour bean horn (pickled offering), and chicken maple for free. 　For meat, don't forget to order the loin (980 yen), tongue (980 yen), shin (980 yen), rose (980 yen), misji (980 yen), senmai (680 yen), and more importantly, beef dumplings (780 yen) and beef Gyoza / Dumpling (680 yen). 　Other vegetables include lettuce-based oil, barley greens, coriander, enoki, cauliflower, kikurage (all 380 yen), potatoes (250 yen), and vermicelli board (280 yen). In addition, I often use Taiwanese Hot pot, etc., I forgot the price, but there was also a surimi dumpling with fish roe, so I added it. 　In addition to the hot pot, I also asked for a sauce (about 980 yen), which is a combination of shrimp, clams, and edamame. 　A medium bottle of Sapporo Lager is 650 yen for beer. 　It's a little disappointing that the type of meat seems to be different from the locals. The most delicacy of the original Chaoshan beef Hot pot is the fatty part of the neck called "脖仁", but this is not found. In addition, the fat and fiber part of the breast, "chest mouth katsu", is also a delicacy, but it is not served at this store. 　There may be problems such as the quality of cattle available in Japan is different, or the way of thinking about parts is different, so it is not distributed. 　Another thing is the "spoon handle", which is said to be popular locally, and the "spoon handle" is close to the part of the misji in Japan, so it seems to be served under the name "misji". 　 　There must be a proper craftsman. The food is served very quickly. 　For the time being, explanations are also provided in Japanese. 　When the meat was brought in, the staff strictly advised, "Only shabu shabu for 12 seconds!" It's true that misji and loin were perfect in 12 seconds, but tongue and front shins (three-flowered toes) would be better served in hot water for more than 20 seconds. 　I'm sure that the local government recommends a finely distorted time for each part. 　Take a bite of the soup first. It has a very light taste but a deep flavor. This plays a role in keeping the flavor of the meat from being missed. 　Anyway, the meat is very tasty, and the meatballs, which have a unique elasticity, are a must-eat. 　The pickled Seafood sauce is surprisingly sweet than I thought for a moment, but when I tasted it and ate it, each flavor came out well and it was really delicious! It gives the impression that it is made by real craftsmen. 　 　As a result, the four of us ate a lot and drank a lot of beer, but the total was just over 18,000 yen. 　Considering the level of food, this is quite reasonable. 　Vegetables such as cauliflower and potatoes are not unpleasant, but to be honest, it may not be necessary to force them to be included. The right thing to do is to try a variety of meats. For that reason, it is recommended to make a reservation with a large number of people if possible.