I ordered the Chanmen (stir-fried noodles with thick sauce), while my companion ordered a ramen and half-fried rice set. The owner, who I assume is the lady of the house, seemed a bit worried about something at our table. However, the chef worked diligently alone, cooking our food and bringing it to our table. The Chanmen was delicious, the half-fried rice was light, and the ramen was miso-flavored as requested. Eating both dishes together was just right. I also wanted to try the spring rolls.

Eight treasures set meal for 1000 yen in August 2022, located in the Hakkonan area. After work, I had dinner surrounded by pachinko parlors in a town with a lackluster Chinese restaurant. Despite the unassuming appearance inside and out, the restaurant exudes a sense of tradition. The seating was challenging with aching legs and feet. The sole proprietor apologized for the wait, and the dishes, all priced below 1000 yen, were reasonably priced. I was delighted to find a Black Label beer for 350 yen. I passed the time looking at my phone for 30 minutes, then 45 minutes, and finally an hour. I waited for a total of 1 hour and 20 minutes, far beyond the realm of "just a moment." These things happen, right? The vegetable-packed eight treasures dish included shrimp, squid, clams, and chicken with plenty of ingredients in a light, non-greasy sauce. The healthy Chinese dish had a good crunch from the vegetables. The miso soup contained radish and fried beans, along with a small serving of pickled cucumbers. The flavors were good, but I was tired from waiting. Thank you for the meal.

Today, it was cloudy in the morning and the temperature didn't rise much. The strong wind made it feel a bit cold in some places. I planned to go to Kotoni for lunch, but the weather seemed uncertain, so I decided to eat somewhere closer in case it started raining while I was out. I ended up at this place, located between two pachinko parlors. The restaurant is in a separate building, not inside the same one as the parlors. I arrived at around 11:30 AM and there was only one other customer, an older gentleman who seemed to be enjoying a midday drink. I sat at the counter, one seat away from him, and quickly ordered the "Genghis Khan set meal" that I had checked out before. It cost 830 yen including tax. I decided not to get the extra large rice for an additional 150 yen. From my seat at the counter, I could see the cooking area, which was nice and leisurely. After about 10 minutes, my meal was ready. It came with a sauce, which was a common sauce for Genghis Khan dishes. The meat they used seemed to be mutton, thinly sliced. There was a decent amount of vegetables too. The rice, however, had a slight smell. It might have been left in the pot for too long. I'm glad I didn't pay the extra 150 yen for extra rice. As I started eating, it felt more like a mutton and vegetable stir-fry than Genghis Khan. I sprinkled some salt and pepper and tried it with the sauce. The sauce didn't have much flavor, so I added a lot of garlic, which made a difference. The garlic masked the smell of the rice, and I was able to finish it quickly. The regular portion of rice was enough, and I felt satisfied after finishing the meal. If the rice tasted better, I might have opted for the extra large portion for better balance.

I don't usually pay much attention to Chinese food, but I felt like trying this place out. The interior had a local feel, typical of a neighborhood Chinese restaurant. Despite being at a Chinese restaurant, I couldn't resist ordering the Zangi (Japanese fried chicken) set meal. It may have been more fitting to go to a regular set meal place, but I couldn't resist the temptation of Zangi. The Zangi set meal was nothing out of the ordinary, but the Zangi itself was delicious. It would have been even better if the flavor penetrated deeper, but the crispiness and tenderness were great. The portion was just right, and the price was affordable with good value for money. The location is convenient, so I would consider this place again when I'm looking for lunch options.

During the Edo period, tofu was also counted as "hiki," so the abbreviation for counting guns on Yahoo! Answers is something I find questionable. By the way, this mapo yakisoba dish - on the menu, is it about half a block of tofu? I've never had this combination of mapo yakisoba before when dining out. I can imagine the taste of this combination, but I'm curious. When I searched online, I found that it is a local yakisoba dish in the Miyagi prefecture, centered around Sendai City. There is something called "Sendai Mabo Yakisoba," and although it's unclear if it originates from the same place, Seven-Eleven also sells a Szechuan-style mapo tofu yakisoba. The impact of eating it is that it is sweet, salty, and rich in flavor. As you eat more, you get used to the taste, but the spiciness gradually numbs your lips. If you sprinkle vinegar on it while eating, the acidity blends well with the sweet, salty flavor, and it all comes together nicely. The presence of green onions and leeks in the mapo yakisoba adds a delicious touch. By the time I finished eating, I had gotten used to the saltiness, but I think reducing the salt content by more than half would make the mapo yakisoba even more enjoyable. Going back to the beginning, there were some interesting responses about "ganmodoki."

Today, I visited a Chinese restaurant called Houen that I had been curious about for a while. The interior of the restaurant has a sophisticated atmosphere. There are three people in the kitchen, quietly working. This kind of atmosphere makes me a little nervous. The restaurant has a counter with 5 seats, 2 two-person tables on the right side of the entrance, and 3 two-person tables (sunken) in the back. Today, I ordered the lamb jajangmyeon that I had been interested in after seeing reviews. Jajangmyeon is not stir-fried, so the inside of the restaurant is very quiet. The dish arrived in just over 5 minutes after ordering! Wow, this looks amazing! It's steaming more than I imagined and looks very delicious! The sauce indeed has a strong lamb flavor. It's slightly peppery and tasty. I wasn't sure when to break the soft-boiled egg on top, so I did it for the second half to change the flavor. Huh? This is not pepper, it's actually Sichuan pepper. I realized after drinking water. It's not too strong, so even those who are not fans should be okay. Breaking the soft-boiled egg in the second half really changes the flavor. It becomes very smooth and the taste improves. This is really delicious. I really like it.

It is a Chinese restaurant with a wide variety of menu options, but I was initially interested in the Japanese-style tonkatsu set meal. However, I was swayed by the recommended menu of the restaurant. As I looked through the menu, I ended up choosing the lamb jajangmyeon. I noticed that the restaurant offers parking in the nearby pachinko parlor's parking lot when it was time to pay. An elderly customer sitting at the counter near the entrance seemed to be conscious of us, as if they had never seen us before. They occasionally engaged in conversation with the neighboring customer. I sat at a table away from the entrance of the counter seats, but the neighboring customer, who also seemed like a regular, was quietly enjoying their meal. I felt that the regular customers from the pachinko parlor were also regulars here. The person in charge of the hall seemed to be a motherly figure who was thorough and steady, while the cooking was done by her son. I imagined that they were running the restaurant as a mother-son team. By the time I started eating, the restaurant was full, but there were also small raised table seats for solo diners. For a Chinese restaurant that has been around for a considerable amount of time, it did not feel greasy and was kept relatively clean. This was a pleasant surprise compared to what I had imagined. The sunny-side-up egg on top of the jajangmyeon was enticing, and the minced lamb, with a hint of flavor, complemented the noodles well with its Chinese-style miso flavor. The noodles had a slightly sticky texture, which was different from what I had expected. As I continued to eat the noodles, I was surprised to find a significant amount of oil at the bottom of the plate, giving me a slight oil shock. However, it also added to the authenticity of Chinese cuisine. I thought that frying the noodles in the abundant hot oil to make them crispy would be a good idea, but the crunchiness of the shredded cabbage provided a nice contrast to the lamb sauce. Although there are various menu options, I still want to try the tonkatsu set meal next time. Lastly, I couldn't help but notice that the sign outside the restaurant is starting to peel off, and I wonder if they will be renovating soon.

When it gets hot, the symptoms worsen, it is a designated rare disease by the government. Unfortunately, there is still no medication that suits me. If reviews or comments suddenly stop, please assume that I have been hospitalized like last time. Even if I take a third break, I still want to return as a reviewer. Likes and comments may be delayed, but I plan to catch up once I return. [July 2020] "Chinese Restaurant Takaraen" is an affordable local Chinese restaurant. This summer, they are serving "cold soup ramen". I visited for lunch with my usual companion. This restaurant is located in the Nishi-Machi area of Sapporo City, along Teine-Sasamata Street. Please check the exact location of the restaurant on Tabelog. I visited around 2 pm on a weekday. The restaurant has a counter seat with a small raised area. There was one customer before me and no customers after me. I sat at the counter seat. The menu includes "miso, salt, soy sauce" for ¥680. Zangi set meal, chicken cutlet set meal, etc. are ¥770, and Genghis Khan set meal is ¥780. As planned, we both ordered "cold salt ramen for ¥770". After waiting for about 15 minutes, our two "cold ramen" dishes arrived. Cold Salt Ramen Nishiyama Seimen noodles. The noodles are medium-thin and slightly curly, easy to eat. They are properly boiled and the texture is just right. The soup base is a rich chicken broth served cold. The bowl is also properly chilled. The soup has a thick consistency and coats the noodles well. It is a flavorful salt soup with just the right amount of salt. Ingredients: shredded chicken, multiple parts bonito flakes, cabbage, tomato, white sesame, green onion Price: ¥770 (tax included) "Cold salt ramen" is truly a ramen with cold soup, perfect for the hot summer. It has a rich chicken broth with a clear appearance but a thick consistency cold soup. The combination of the soup and the medium-thin curly noodles is excellent. The bonito flakes on top do a great job. Along with the white sesame, they give the ramen a nice Japanese touch. The cold cabbage on top enhances the chilliness. The chicken is also interesting. The tomato adds a nice touch of color. It's a well-thought-out "cold soup salt ramen". Next time, I might try the "ramen and half-fried rice set for ¥850". It was delicious, thank you.

Today at lunch, I was in the mood for Ankake Yakisoba. I planned to go to a certain Chinese restaurant in Miyanosawa, but the parking lot was full so I gave up. The Chinese restaurant in Hassamu was also full. So, I decided to go to this restaurant where they offer parking at the neighboring pachinko parlor. This is my first time posting a review, but I have been to this restaurant a few times. The good points here are the reasonable prices and the cozy atmosphere created by the husband and wife owners. I ordered the Ankake Yakisoba with Ramen for 790 yen. The flavor is soy sauce-based, but it is lightly seasoned, making it light and refreshing. The noodles are slightly firm, but they didn't have much of a grilled taste. Perhaps the grilling was too sweet? In addition to vegetables, the dish also includes seafood like scallops, and I was surprised to find clams in it. The light seasoning makes this restaurant ideal for those who prefer a lighter taste. The biggest charm of this restaurant is its extensive menu and affordable prices. Next time, I plan to try their Mapo Tofu.

I went to a Chinese restaurant called "Houen". The kitchen was clean and well-maintained, which made me feel like the food would be delicious. I tried the basic fried rice set and soy sauce ramen. The ramen had a dark soy sauce broth with diced kelp, and you could tell it was carefully made. The noodles were yellow and curly, and the chashu and bamboo shoots were tasty. The fried rice was a bit moist, not dry, with crunchy onions that added a nice touch. The mixed vegetables and fried noodles were also delicious with a mild flavor that suited my taste. Overall, it was a step above typical local Chinese restaurants, and I would definitely want to go back again.

One weekend, I had the perfect timing to visit a Chinese restaurant located in the West district. It is surrounded by a pachinko parlor. The parking is available at the pachinko parlor while dining. The interior is simple with a counter, a raised seating area, and even a sunken kotatsu-style seating area at the back. The background music was the Angels game playing on a distant TV. I decided to try the recommended dish, the "Mapo Yakisoba (750 yen)" instead of the seasonal sanma shioyaki set meal. The dish arrived with a hint of Sichuan pepper scent. The noodles were thin, yellow, and slightly crispy, which was great. The mapo topping had large chunks of silky tofu, plenty of ground meat, leeks, and a slightly spicy kick from chili peppers and Sichuan pepper. Surprisingly, it turned out to be an authentic dish from a local Chinese restaurant. Thank you for the meal.

In the area of Minami 8 Jo Nishi-machi, there is an old-fashioned restaurant and pachinko parlor that has been running for over 40 years in the former Teine Higashi area. The establishment has been expanding its parking lot by acquiring more land, creating a setting where it is surrounded by pachinko parlors. This restaurant is one of the oldest in the area, following Hikari Sushi and Yakitori Yamajuu. Although it looks like a Chinese restaurant from the outside, it offers a variety of dishes beyond the typical Chinese fare, such as ramen, gyoza, zangi, fried rice, donburi, grilled fish sets, curry rice, squid sashimi sets, salmon fry sets, and even Genghis Khan sets. The ramen is delicious, and the scallop curry uses fresh scallops, while the yakisoba (referred to as "chamen" here) and grilled fish (mackerel, salmon, saury) are all above average in taste. The menu is extensive and the dishes are consistently tasty, making it a place where you can eat every day without getting tired of it. However, there are a few things that I personally don't like: 1) The donburi dishes are served on plates, including the oyakodon, which should ideally be served in a bowl. The food tastes fine, but it doesn't look as appetizing when served on a plate. 2) The cold ramen comes with a fried egg instead of shredded egg, which is the standard topping for this dish. The fried egg should be mixed with the other ingredients, but it's not the same as shredded egg... 3) The squid sashimi set uses frozen squid cut into thick pieces, making it easier to eat as a side dish. However, the cabbage on the side tends to stick to the squid, so you have to remove it separately, which can be a bit inconvenient. If they could separate the cabbage, it would be easier to eat.

On July 24, 2016, at 12:30 PM, we visited a Chinese restaurant located at the corner where Nishi 8-1-5, Kita 5-jo Teine-dori and Teine Hidari-mata-dori intersect in Sapporo's Nishi Ward. The restaurant is on the 1st floor of a three-story building, with a signboard displaying the name of the restaurant and a photo of ramen hanging outside. The interior of the restaurant is spacious, with a kitchen space on the left after entering the entrance, counter seats in front of it, two 2-person tables on a tatami platform, and sunken kotatsu-style tables in the back. The atmosphere is like a small Chinese restaurant run by a local owner. There were no other customers when we arrived, but a solo male customer and a parent-child pair came in after us. We ordered a bottle of Sapporo Black Label beer for 550 yen and a Ramen and Curry set for 830 yen. The ramen had a simple presentation with two slices of chashu, menma, chopped green onions, and shredded seaweed. The soup was light yet flavorful, based on chicken broth with a salt flavor. The noodles were medium thickness curly noodles. The curry included pork and onion in a traditional curry sauce, which was delicious. They also served Fukujinzuke in a jar as a side dish. We also tried the cold salt ramen which had chicken breast and cabbage mixed with vegetables, topped with sliced tomatoes. The noodles were medium thickness curly noodles, and the soup, although salty, was quite light. It has been operating for about 40 years in this location, and it seems to be a well-established restaurant. The staff consisted of an elderly woman in the front and a male staff member in the kitchen, possibly a parent and child.

I went to a certain restaurant to eat "Ankake Yakisoba," but I couldn't find the restaurant. So I remembered a restaurant where I saw another customer eating delicious "Ankake Yakisoba" before and decided to try it. I ended up ordering "Gomoku Yakisoba" instead, which costs 770 yen and comes with miso soup. The dish includes pork belly, cabbage, bean sprouts, carrots, bell peppers, wood ear mushrooms, shrimp, clams, and scallops. Although the menu says it is stir-fried yakisoba with the restaurant's special soy sauce, it doesn't taste very soy sauce-like. It feels more like it was deep-fried than stir-fried, and a bit oily. The noodles are thin and there is a good amount of them. It has parts that are stir-fried similar to Ankake Yakisoba, but since it's not Ankake, it's a bit difficult to eat. I added plenty of pickled ginger from the table. The miso soup is quite light with cabbage and fried tofu in it. I accidentally ordered this time, so I would like to try "Ankake Yakisoba" next time. I visited this restaurant that I had been curious about for a while. The menu consists of noodles, yakisoba, ramen sets, set meals, rice dishes, and side dishes, mainly focusing on Chinese cuisine. They even have a menu for sweet and sour pork using apple vinegar. The recommended menu includes four items: "Roast Ramen," "Mapo Tantanmen," "Lamb Meat Ja Ja Men," and "Tofu Crab Ankake." I chose the Mapo Men from the numerous menu items. The Mapo Men costs 750 yen. I requested hard noodles and asked for an increase in spiciness. The spiciness was told to be adjusted using the table's chili oil. The dish includes tofu, garlic chives, and minced meat. Sichuan pepper is sprinkled on top of the soup. The taste is soy sauce-based with a strong soy sauce flavor. The soup looks dark in color. It has a thick texture, so it was a bit difficult to pick up the noodles at first, but it became easier to eat as the noodles released moisture towards the end. The spiciness is moderate. In the latter half, I followed the waitress's advice and added chili oil for a flavor change. The texture of the garlic chives was nice. I think a little more Sichuan pepper would be good. The noodles are medium-thin and slightly wavy. It has a solid texture. It was a slightly different taste from regular Mapo Tofu but quite delicious. The ramen that the person next to me was eating looked delicious, so I would like to try it next time. I wish there was a restaurant like this near my workplace.

Sapporo Nishi-ku Nishimachi. Located near Seiyu supermarket, in a corner of a pachinko parlor. Despite being in the same building as the pachinko parlor, this restaurant seems to be unrelated to it. I visited during my lunch break at work. It appears to be a Chinese restaurant, but there is no Chinese decor inside. I was unsure of what to order, but based on the menu's recommendation, I ordered the "Lamb Zhajiang Noodles." I have heard of Zhajiang noodles before, but this was my first time trying them. The noodles were a yellow kansui noodle (Sapporo noodle?) topped with minced meat miso sauce. Additionally, a fried egg was placed on top. The noodles were cold. The texture was similar to the appearance of Sapporo noodles. The sweetened miso sauce with minced meat was warm. There wasn't much of a spicy kick like in mapo tofu. Despite being called "Lamb Zhajiang Noodles," I didn't really taste the lamb flavor. Zhajiang noodles seem to be noodles topped with minced meat miso sauce, so maybe that's how it's supposed to be? One thing that bothered me was the temperature balance between the cold noodles and warm meat miso sauce. If both the noodles and meat miso sauce were at a similar temperature, it would have been easier to eat. Thank you for the meal.

I visited the restaurant around 3pm on a Sunday afternoon for a late lunch. There were no other customers inside, and the female staff member in an apron was taking a break at the counter seats. I ordered the sweet and sour pork set meal, and the owner began cooking shortly after. The pork belly was sliced thinly and stir-fried with cabbage, bamboo shoots, green peppers, and onions. The dish was served on a tray, and the taste was decent but lacked the crunchiness of the cabbage. Instead of Chinese soup, they served miso soup with daikon, and three pieces of pickled daikon. It felt more like a Chinese-style set meal restaurant rather than a traditional Chinese restaurant. The dish "回鍋肉" originated from China, where pork was boiled whole for preservation and then sliced and stir-fried with vegetables before eating. It is said that the name "回鍋肉" comes from the idea of "returning the boiled meat to the pot for stir-frying." It is a dish that was created in a time when refrigerators were not common, and the meat needed to be preserved for a long time. The use of chili peppers, garlic, and ginger in the dish is believed to have originated from the need to mask the taste of the preserved meat.

On the first Thursday of the second week of June 2011, around 12:15, I visited a restaurant with my colleague Y (female) for the first time. It is located right next to a pachinko parlor. There were a total of four customers, including a group of two and two others, and three staff members working at that time. Although there were empty table seats available, we chose to sit at the counter with seven seats. Y ordered the fried rice (630 yen) and I ordered the mapo yakisoba (750 yen) with extra spiciness. The fried rice arrived first after about 10 minutes, followed shortly by the mapo yakisoba. The mapo yakisoba was slightly spicy, with some parts of the noodles sticking together making it a bit difficult to eat. Overall, the experience was okay, but I might come back for a set meal in the future since the spiciness level was not as high as expected.