チャ～ボン多福楼/それはサンドラ・ブロックでも、ソンドラ・ロックでもない : Tafukurou

I come to Shinkoiwa every month to collect money at the end of the month. However, this means that sales to that customer consistently increase every month. After giving up on my trip to Hirai Station, which was just before that, I decided to rely on the help of Tabegro once again. Then, I won't say where, but it's in my daily life, and I've been there for a while, and I gave up on the Kawasaki main store, but I wonder if the Kawasaki main store is still active. I noticed that there was a Chinese chain in this town, so I headed down to see one. <R5.5.31> I found a store called "Cha-Bon Tafukurou Shinkoiwa Branch", but the vendor was standing on a stepladder. It appears that the exterior is being painted, so I slow down to check on the progress. The shop itself seemed to be open, so I hesitated for a moment, but when I stepped into the floor, I found that there were four round tables in the main compartment, and two semi-private rooms that were a little larger, but still round tables. I realized this later, but there was a table seat set up in the corner where the couple who arrived later took their seats, and as for me, I was sitting in the empty space. Although I was asked to go wherever I wanted, I was naturally forced to sit at a corner of the round table. Before I knew it, the door that wasn't the entrance was open, and the painters were working right there. Beautiful roses do not have thorns, but in the past, yellow paints contained hexavalent chromium, blue colors cyanide, and other poisonous substances.However, when safer paints that substituted these raw materials became available, painting It is said that the craftsmen were disappointed by the poor color reproduction, but I wonder how many craftsmen today care about the quality of the color reproduction depending on the paint... I'm worried that I'm doing a job where it's all good if I can protect it, but I'm just being faithful to the user's request for something easier and faster. When I think of this, as a Japanese person who excels in crafts, I feel sad... "Ishiyaki Mapo Tofu" @900ya. I was asked to choose rice (small, medium, large), knife-cut noodle or hand-made noodles, but I deliberately kept silent (lol) and they came with regular rice. According to the sales slogan posted on the wall, they use "domestic" pork blocks. For a moment, I thought it would be bad if it was Sandra Bullock or Sondra Locke's meat (Sondra Locke often appears! As expected of me!), but when I tasted it, I realized that the quality was just as good. It smells like pork, which is not good, and I feel relieved and disappointed at the same time ---Maybe domestically produced isn't domestically produced from the Japanese's point of view, but domestically produced from the perspective of the people of his country. There is a faucet like a beer server permanently installed on the table, but if I could set whiskey on it and pay for a drink, it would be very attractive to me.I thought to myself as I proudly enjoyed the mapo tofu. Turn the soy sauce. The sales pitch also says that they are particular about using authentic spices...but no, I'm a Sichuan fan who knows that mapo tofu (actually) doesn't exist in Sichuan, no matter what I hide. As a connoisseur, I would like to tell you that the motivated and polite man who keeps this kitchen must try the mapo tofu at ``Soraiban'', which is located on Ueno Hirokoji/Nakamachi Street. , I wished with all my heart. No, I think it's difficult for chain restaurants to follow the manual and create their own unique colors in order to maintain a certain quality of the food they serve, but if it's a Chinese restaurant, then it's a bit of a shame (hey!) I wondered if I could do it, and just like the man at Hong Kong Tei in Jujo, who is not a Hong Konger, has made Hong Kong his own (lol).To master mapo tofu, you must first understand that mapo tofu is not a Chinese dish. I think it all starts with acknowledging that there is no such thing. When they truly understand this, mapo tofu, a dish that has yet to gain its footing, will take on a different dimension of deliciousness, just like a California roll rolled by a master Japanese Sushi chef. (Just like mapo tofu, California rolls don't even exist yet.) Needless to say, China's overwhelming history of 50 million years and Kenichi Chen's work on this... It is nothing but a ``splendid fusion'' of high taste and shadyness in a good sense!