Chinese Cuisine (Chanpon, Sara Udon) （チュウカリョウリ（チャンポン・サラウドン））

• 中文繁體
• 中文简体
• 한국어

Champon noodles
Champon was first created in the late Meiji period (1868-1912) by Chen Pingjun, the owner of Shikairou (from Fujian Province), who wanted to feed hungry students from China.
It is hearty, inexpensive, and nutritious!
The essence of chanpon is the noodles and soup. The noodles are different from ramen noodles.
The noodles are made from the same flour as regular udon noodles, but they have a unique flavor due to the addition of chili lye.
The noodles are stewed with ingredients such as bean sprouts, cabbage, onions, bamboo rings, fish cakes, shellfish, squid, shiitake mushrooms, bamboo shoots, kikurage mushrooms, peeled shrimp, iriko, oysters, pork, and chicken, as well as pork and chicken bones, green onions, and shoga.
By simmering the noodles, ingredients, and soup together, the flavors of the noodles, ingredients, and soup become one, and the deliciousness of the soup fills the mouth.
The origin of the word "chanpon" is not known for certain, although there are some theories that the name was derived from the use of a variety of ingredients, or from the Chinese word for "gunbai" (tsuzan = to eat).

Sara Udon
Sara udon is deep-fried Chinese noodles topped with thickened ingredients.
Together with chanpon, it has become a Nagasaki specialty.
To make it, Chinese noodles are deep-fried in a mixture of lard or shirashime oil.
Ingredients on top are Nagasaki's fresh squid, fish meat, shrimp, fish cakes, shellfish, and other seafood, as well as chanpon. Bean sprouts, leeks, pork, kikurage mushrooms, shiitake mushrooms, bamboo shoots, and Chinese cabbage are shredded and quickly stir-fried in lard, then seasoned with salt and pepper.
Finally, add the soup and quickly mix it with the water-soluble scraps.
Place the fried noodles on a plate and pour the stir-fried ingredients all over the noodles until they are no longer visible. Serve with sauce, pepper and a plate.
The noodles can be thin or thick.