10. チンジャォローススー124739. Dandan Noodles 8. Water jiaozi 7. Pork sticky meat 6. "Beijing ダック (Beijing Roast Duck) ... these are Japanese Chinese dishes. Fortunately, these dishes have been eaten in China and Japan, and the conclusion is that Japanese Chinese food has little to do with China, which is a bit like "Mexican chicken rolls" and "New Orleans roasted wings" of KFC in China. KFC gave these foods a foreign name to make them taste higher, but Japanese Chinese food at least gave me the impression that they were cheap and good. As you may know, local Japanese restaurants and izakaya have "Guo" charges, which are similar to pickles. You need to pay this fee (this fee is generally not charged for lunch reservation). In izakaya near Tokyo Station, the charge is about 600 yen, and in Ginza area it is about 800 yen. But at least I haven't met any Japanese Chinese food that charges this fee. A cheaper Chinese food can order a Mapo tofu or two jiaozi four meat buns for 800 yen. A Japanese-style izakaya in Tokyo costs more than 2,000 yen for a sashimi dish (sashimi platter), while many Chinese dishes can get a 10-course set meal or buffet for 2,500 to 3,000 yen, even including drinks. In fact, I think white-collar workers in Japan rarely go to Chinese food parties after work, not because the quality is not high enough, and most Chinese restaurants can't meet the requirements of the Japanese. Except for those dishes that cater to Japanese tastes, Chinese food is too oily and heavy, which actually does not conform to the inherent eating habits of Japanese people. Besides, I don't think Japanese people like going to Italy. French restaurants are all flattering. At least, they are fresh and diverse, pay attention to the original flavor, and are much better than Chinese restaurants. However, it is very common for Japanese office workers to eat Chinese food at lunch time. Ordering Mapo bean curd rice and Dandan Noodles and jiaozi dishes is cheap, affordable and quick, and can be controlled below 1000 yen. These points can make Chinese food compete with Japanese native Matsuya Yoshinoya and foreign-style home cooking. If Japanese Chinese food is classified, there are roughly three categories.

1, the traditional Guangdong and Fujian families came to Japan earlier, and with the immigration situation, they occupied Zhonghua Street all over Japan. However, I haven't eaten in Zhonghua Street. Take the "XX Restaurant of China XXX Hotel" to go to Zhonghua Street, which has the feeling of going to China Railway Station and has a shadow.

2. Sichuan cuisine, as mentioned by other interviewees, benefited from a cooking TV program, which made Sichuan cuisine get new development, but I don't know whether it is good or bad for traditional Sichuan cuisine.

3. In the northeast, orphans were evacuated from the northeast after Japan's defeat. Two generations later, although most of them established families in the local area, the Japanese government still tried its best to help these civilians go home. (Congratulations from shinjuku incident and ZSZSZSZ ...) These Northeasters have brought authentic Northeastern cuisine to Japan, and there is a tendency to carry it forward. Finally, Wikipedia describes that when Chinese cuisine is in Japan, Japanese people pay attention to seasoning methods and creation. In Japan, if it is Chinese food, it is a dish tailored for Japanese tastes; If it's China cuisine, or a restaurant named after a place name and China-specific words, it's China local cuisine. Having said that, my experience is that even if Chinese food doesn't cater to Japanese tastes, as long as it's cheap and good, business will flourish, because there are too many people in China. I've never seen a Japanese go to several authentic northeast restaurants I often go to, but it's still crowded every day.