In Japan, traditional Japanese Chinese food has always been very different from real Chinese cuisine in order to cater to the tastes of Japanese consumers. However, in recent years, the number of shops selling authentic Chinese food has soared, and its taste has begun to be loved by more Japanese consumers, and the term "authentic Chinese food" has become a popular new word in Japan.
Caijing Channel special correspondent Chao Lemeng: This is the Shinjuku business district located in Tokyo, Japan, in recent years, with the wide spread of Chinese culture, different from Japanese Chinese food, authentic Chinese restaurants are increasingly appearing on the streets of Japan, and the term "authentic Chinese food" has become a popular phrase in Japan. On this street alone, there are nearly ten Chinese restaurants including Northeast cuisine, Sichuan cuisine, hot pot and so on, which can be said to have blown up an "authentic Chinese food wind".
A Chinese restaurant specializing in Sichuan cuisine is nearly full at lunchtime. Customers' tables are no longer simply ma po tofu and shredded green pepper meat, which are common in Japanese Chinese food, but have become dishes such as boiled fish and crispy fatty sausages. According to the store, in order to ensure the authentic taste, they also specially imported seasoning materials from China and introduced special chefs, so that many consumers can experience the charm of authentic Chinese food.
Li Yang, a Chinese restaurant operator in Tokyo, Japan: At the beginning, Japanese guests may account for about 10% or 20%, but now they can reach 40% and 50%.
In addition to the chinese in Japan bringing authentic Chinese food to Japan, many Japanese people have also begun to join the team of promoting Chinese food culture. The 43-year-old Masamichi Nakagawa studied in Sichuan 20 years ago and has fallen in love with Sichuan cuisine ever since. After returning to Japan, he promoted Sichuan cuisine through various channels, and five years ago, he held the first Sichuan Food and Culture Festival in Tokyo, with up to 20,000 people attending every day.
Masamichi Nakagawa, organizer of the Japanese Sichuan Food Festival: In the past, we often said "local Chinese food", and then gradually appeared "authentic Chinese food" and "real Chinese food". After about a decade, such authentic Chinese food has gradually become popular among Japanese consumers.
At present, the number of authentic Chinese restaurants in Tokyo's traditional business districts, including Ueno and Ikebukuro, is increasing rapidly, and the taste of dishes is gradually diversifying. Some shops that serve traditional Japanese Chinese food have also begun to gradually add authentic Chinese food to their menus, looking for new development opportunities through dish changes and taste transformations.
Source: CCTV Finance (ID:cctvyscj)
Column Editor-in-Chief: Gu Wanquan Text Editor: Li Linwei Title Image Source: Figure Worm Image Editor: Su Wei
Source: Author: CCTV Finance