変わらぬ味が愛される理由　ベテラン料理人の本格中華“こだわり香酢メニュー”　岩手県盛岡市 (26/07/08 21:20)

Ina-chan Hanten, located in Higashi-Nakano-cho, Morioka City, Iwate Prefecture, is a beloved local Chinese restaurant. The owner, Satoshi Inada, is a veteran chef who trained at a renowned restaurant in Ginza, Tokyo. The restaurant's most popular dish is the generously portioned "Special Suan La Tang Mian" (hot and sour noodle soup). Hot soup, vegetables, meat, and tofu are added to a wok, thickened, and then combined with noodles. Tasting the soup, you first notice the sourness, followed by a gradual spread of spiciness. Mr. Inada explains that the spiciness comes from doubanjiang, pepper, and homemade chili oil, creating an addictive, slightly spicy flavor. He also mentions his particular preference for vinegar, the source of the sourness. Satoshi Inada "Instead of regular grain vinegar, I use 'Xiangzu,' a Chinese black vinegar. It's a vinegar with a distinctive flavor, and using it in hot dishes mellows the acidity." The soup, with its perfect balance of spiciness, sourness, richness, and just the right amount of thickness, coats the noodles beautifully. Satoshi Inada "Sanla Tang Mian (a Japanese dish) doesn't exist in China; it's a dish where noodles are added to 'Sanla Tang' (a Chinese dish). Therefore, I make it with 'Sanla Tang' in mind." Another popular dish that utilizes the sourness is "Sweet and Sour Pork with Colorful Vegetables." This dish, which emits a sweet and sour aroma from the bowl, also uses Xiangzu. The crisp vegetables and juicy, satisfying meat are perfectly coated in the sauce. According to Mr. Inada, to make the meat tender, "instead of frying it all at once, frying it in two stages increases both juiciness and tenderness." Inada explains that the key to the flavor lies not only in the acidity but also in the just-right sweetness. "This sweetness goes well with rice. Frying the vegetables in oil also helps to retain their flavor," he says. Inada trained at a Chinese restaurant in Ginza, Tokyo, before returning to his hometown of Morioka City. He utilizes his experience in Tokyo to offer a flavor beloved by the local community. Inada says, "This year marks our 15th year in business. The secret is 'business as usual.' The seasoning remains unchanged. Customers who haven't been here in a while say, 'It hasn't changed,' and that's how we've been able to continue for so long."