As I get older, the lingering summer heat becomes more challenging, especially when it directly hits the scalp. The body is constantly overheated. In hot weather, it's best to eat hot things. I used to say that in my energetic days, but I'm starting to find that aggressive approach less appealing now. However, the sour and spicy flavors of the dish I had at the restaurant that day really lifted my mood and energized me just right. "Suan La Fen" is like a springy version of sour and spicy soup noodles. It starts off sour and then the spiciness kicks in a bit later. It's delicious! It's just the right amount of spiciness for those who love spicy food, and it's easy to eat with a good balance of flavors. The spiciness is not overwhelming, and the subtle spiciness is even better than what I had last week. Maybe it's because it's a hot dish? "Jiu Cai He Zi" translates to chive dumplings, but they also have eggs in the filling. The broth has a gentle flavor, with a subtle spice or herb aroma. It's a bit oily, but it gives off a comforting ethnic vibe despite using familiar ingredients. If you want to forget about diets for a moment, I highly recommend it. Our restaurant's menu may not be extensive, but there are still plenty of dishes that I think are worth trying!

Ordered Yuba and Wood Ear Mushroom Salad (450 yen). Thought it would be spicy, but it was not. It was okay. Biang Biang Noodles (900 yen) - Very wide noodles with a strong garlic flavor, very delicious. Elbow Pork (550 yen) - Marinated pork loin. Different from the menu, thinly sliced. It was okay.

On this day, I finished my errands in Ikebukuro. I visited the restaurant "Bonki" because I was interested in their food after trying their "Byan Byan Noodles" before. Most of the customers seemed to be Chinese, and some were getting takeout, making it feel like an authentic local eatery. I ordered the recommended dish, half a grilled chicken, a tofu salad, a spicy meat and cucumber dish, and a dish called "Xian Liangpi." The grilled chicken had a soy sauce base with a hint of sweetness, and the spicy dish was flavorful and delicious. The tofu salad was seasoned with salt and sesame oil, and the "Xian Liangpi" was a unique wide, slippery noodle dish with a sesame soup. It was my first time trying Liangpi noodles, and I found them to be refreshing and enjoyable. I may have ordered too much food for one person, so I ended up taking the grilled chicken home halfway through. Overall, it was a satisfying meal.

I found a restaurant in Ikebukuro that serves the flavors I've been craving since my trip to Xi'an. The liangpi, biangbiang noodles, and yangrou paomo are all delicious and highly recommended. I ordered some typical Chinese side dishes for takeout, but they were a bit disappointing. If you want to experience authentic Xi'an cuisine, this place is a must-visit. Some of the staff may not speak Japanese, but you can easily order by pointing at the menu.

I went to try the famous dish "youpo noodles" in Xi'an. It reminded me of the spicy version of Biang Biang noodles. When asked if I could handle spicy food, I said yes, but it wasn't too spicy. It had a flavor of chili, garlic, and some mysterious seasoning that made it really delicious. It's addictive. It seems like a good place to go with a few friends since you can order small plates as well. Takeout might also be an option.

Just a 10-minute walk north from the west exit (north) of Ikebukuro Station. I went to eat at a specialty restaurant for Xi'an cuisine. Xi'an is famous for its snacks, and I was excited to try authentic dishes like Roujiamo and Liangpi that are not easily found in Japan. Upon entering, I saw a variety of vegetables lined up on the right side, where you can pick your favorite vegetables and fill up your plate. This ordering style is typical of Chinese spicy hot pot restaurants. I was impressed by the authenticity of it all. This time, I came for snacks, so I'll try the hot pot next time. I ordered Roujiamo, Egg Pancake, Chive Box, Iron Plate Cold Noodles. The Egg Pancake was a thin omelette filled with vegetables and sausage, seasoned perfectly. The Roujiamo had a surprisingly mild flavor, which was a nice contrast to the other dishes. The Chive Box was filled with deliciously fragrant chives wrapped in a thin dough, with a crispy crust and a tasty filling. As for the Iron Plate Cold Noodles, I was not familiar with this dish, and it ended up being similar to the others I ordered. The restaurant had a cool retro vibe with cassette tapes covering the walls, making it a stylish place to enjoy authentic snacks. It's a great spot to drop by casually. I'll definitely come back again.

I had the opportunity to try a Japanese-style Xi'an cuisine dish called "Yangrou Pomo" in Nagano Prefecture, so I decided to visit a popular restaurant named after Xi'an (3.27). In Ikebukuro, which has turned into a Chinatown, you can encounter various regional Chinese dishes. The restaurant was bustling with what seemed to be Chinese customers (even at 3 pm, it is a popular place with a constant flow of customers). It was disappointing that the drink menu only offered soft drinks. In addition to dishes like Jiamo, Pomo, and Xi'an Liangpi, you can also enjoy dishes like Duck Gua (spicy duck offal) that are popular in Northeastern cuisine, and Ji Dan Guan Bing (a famous Beijing snack). I tried the following dishes: Yangrou Pomo (1,000 yen), Steamed Duck Tongue (6 pieces for 500 yen), Duck Heart (7 pieces for 500 yen), Duck Neck (2 pieces for 500 yen), Duck Gizzard (7 pieces for 500 yen), Fu Zhu (300 yen), and Ji Dan Guan Bing (700 yen). Here are my brief reviews of the dishes I tried, with individual ratings in brackets and prices shown include tax: [3.4] Yangrou Pomo (1,000 yen): The menu also mentioned steamed mutton but it was actually lamb. The dish consisted of lamb soup, lamb shank meat, coriander, wood ear mushrooms, glass noodles, and a shredded udon-like lump. In Nagano, they recreated this using Shinshu lamb meat and "oyaki". The shredded udon-like item was the core of the Pomo. This wheat flour product, reminiscent of finely chopped "sui ton", is enjoyed with the soup. The soup, likely made from lamb broth, was delicious (3.5 rating). It is best enjoyed by adding the bean paste sauce while eating. However, the meat and "sui ton" were lacking. The shank meat was lean and muscular, lacking the fat that the author seeks in lamb meat. The Pomo, a Japanese-style adaptation, had a soggy texture due to soaking the "oyaki" in the soup. It reminded me of "stretchy udon" or "chikuwa", which I personally enjoy. [3.7] Duck Gua [3.4] Duck Tongue [3.6] Duck Heart [3.2] Duck Neck [3.0] Duck Gizzard Fu Zhu: The duck offal at this restaurant is known for its firm texture. The gizzard was the firmest I have ever had. The Fu Zhu (dried tofu skin) was also firm. The neck, with its moderate chewiness, left a good impression. The best was the tongue, with a smooth and tender texture. It may be the recommended item among the duck offal. [3.8] Ji Dan Guan Bing (700 yen): This Beijing street food consists of a round wheat flour dough fried or baked in plenty of oil, with a cracked egg in the center, sauce spread, and lettuce wrapped around it. It looks similar to KFC's Twister. However, the oil-soaked dough, despite being a calorie bomb, is also a flavor bomb and delicious. It surpasses KFC's Twister in terms of intense deliciousness. Despite the low cost of ingredients like flour, oil, egg, and lettuce, the cooking technique elevates it. Paying 700 yen for the skill involved is well worth it.

The Biyang Biyang noodles were delicious! You can tell from the appearance that they are high in calories, but the taste is so indulgent and exciting that you can't help but enjoy it. The garlic stimulates your appetite, and the chili peppers make you sweat. I drank a lot of water, wiped off the sweat, and kept eating until I finished it all. It was a substantial amount, but I managed to enjoy it all. I'm starting to get hooked on Biyang Biyang noodles. Thank you for the meal!

I wanted to eat that meat-filled dumpling I had in Xi'an. I kept thinking about it, and then I saw it featured in a video on TikTok, so I immediately added it to my must-visit list. I went with a friend who shared the same desire, each of us bringing our children along. When we arrived at 11:30, we were the only customers, but by 12:00, the place was almost full. However, we were the only Japanese customers. The staff could understand our menu orders, but we couldn't really have a conversation with them. We ordered a variety of dishes, and while the meat-filled dumpling was good, I wish it had a bit more fat. The lamb was from New Zealand, so it seems that the best cuts don't make it to Japan, where lamb-eating culture is not as strong. It's understandable that good cuts go to places where the value of large and beautiful sheep is deeply rooted. Despite this, we ordered more to take home, and when we toasted them in the toaster, they were still delicious. After finishing our meal, we were taking a family photo in front of the restaurant when a shiny Rolls Royce, clearly owned by a Chinese wealthy man, stopped and waited for us to finish. This experience reaffirmed that Ikebukuro is truly the best Chinatown in Japan.

When it comes to Chinese cuisine at Ikebukuro North Exit, there are many restaurants from regions like Northeast China or Sichuan. However, if you want to enjoy Chinese cuisine, it might be good to try a restaurant that incorporates the goodness of various regions. One dish that left a strong impression on me was Rou Jia Mo. I was impressed when I tried it in Xi'an, and the feeling of reuniting with it at this restaurant after 35 years was indescribable. Most customers speak Chinese, but the staff at the restaurant speak Japanese, so there is no need to worry (I thought so and used it again this time). I thought about trying Rou Jia Mo along with something else, but I wanted to try Biang Biang noodles, so I ordered it as a single item. The first impression of Biang Biang noodles is that it's like abura soba. It could be described as a mixed noodles dish using thick knife-cut noodles. Mix it well and adjust the flavor with chili oil according to your taste. The taste when eating may not be very satisfying, but the deliciousness of the condiments and spices lingers in your stomach after eating, and if it suits your taste, the satisfaction is more than enough. Next time, I might try Rou Jia Mo along with something else.

Close to Ikebukuro Station is the Chinese building that is famous. On a different floor, there is a well-known shop, but I discovered a new store on the 2nd floor. So, I decided to check it out! This place had delicious Biang Biang noodles. I really like Biang Biang noodles because each strand has a unique texture. Some strands are thin and delicate, while others are thick and chewy. The simplicity of the Biang Biang noodles allowed me to enjoy the different textures of the noodles. I thoroughly enjoyed these Biang Biang noodles. Keep up the good work, food establishments! It's interesting that they also offer Chinese books. You probably can't read while eating, but it's a unique touch! ===========

It's getting hot, so I was looking for some noodle dishes without soup. While researching a few places, I came across "Han Ki" in Japanese, which offers a dish called "Liang Pi" (cold noodles in Xi'an style). The name of the restaurant is a bit hard to pronounce, but once inside, Japanese is spoken so there's no problem. About 35 years ago, when I first visited Xi'an, I tried a dish called "Rou Jia Mo" (Xi'an meat sandwich) from a street vendor and was pleasantly surprised by how delicious it was. Back then, I thought of it as a Chinese hamburger, but it could also be described as a Xi'an-style meat sandwich. As for the name of the restaurant, it's "Han Ki," so I guess I should remember that. Now, about the "Liang Pi" at Han Ki, it's a Xi'an-style cold noodle dish made with flat noodles topped with a sour and spicy sauce, which you can adjust to your taste with black vinegar and chili oil on the table. The staff recommended ordering it with the "Rou Jia Mo" because the portion of "Liang Pi" is small. I ordered both dishes, thinking the "Liang Pi" would be the star, but the juicy and satisfying "Rou Jia Mo" stole the show, making the "Liang Pi" seem like a side dish. The balance of juicy filling and crispy exterior was just perfect. I was so satisfied with the "Rou Jia Mo" that I might end up ordering it again next time, even if I plan to try something else besides the "Liang Pi."

Lou Jia Mo seems to be the most popular dish at this restaurant, but since it wasn't enough for dinner, I decided to order the Biang Biang noodles, which looked delicious on the menu. I chose the original version with spicy oil. I had never tried Biang Biang noodles before, so I was looking forward to it. Looking around, I noticed that many people were enjoying the original spicy oil Biang Biang noodles, and all the customers were Chinese. Soon, my order of Biang Biang noodles arrived. It was huge! The server advised me to mix it well before eating. The aroma of Chinese spices filled the air. The noodles seemed to be cooked in a lot of oil, giving it a similar taste to oily ramen (although I've never tried it before, so it's just my imagination). It was spicy and had a generous amount of green onions, cabbage, bean sprouts, and leafy greens. The portion was so large that it seemed never-ending. While it was delicious at first, I started to feel a bit tired of the heavy oil and unique Chinese flavor. If it was half the portion, a woman might have said, "It was delicious! Maybe I'll have dessert now," and left. At this rate, maybe just Lou Jia Mo alone would be enough for dinner. I'll give it another try next time.

When you enter the restaurant, you will be greeted in Chinese first. It seems like they are trying to figure out if you are Chinese or Japanese. Once they realize you are Japanese, the Chinese menu is quickly taken away. The braised pork was incredibly delicious! It was tender and gelatinous, with no unpleasant smell, and a generous portion for only 400 yen. The Tan Tan knife-cut noodles were different from regular knife-cut noodles, being incredibly chewy and springy. The soup was rich and creamy with a sesame flavor. By the way, the bill was very reasonable with tax included.

@Ikebukuro, "Bonki Nishian Roujiamo" is a restaurant where almost all customers are Chinese. This was my first visit to the restaurant, and I chose two items from the menu based on the first page of the book-style menu. Although I couldn't understand the Chinese characters on the menu, I tried the "Xi'an Roujiamo," which is basically a sandwich with stewed and shredded pork and various other ingredients sandwiched between a pita-like Chinese bread. I enjoyed it with a beer, and then tried the "Yangrou Paomuo," which is a soup made with lamb and finely chopped Chinese bread. The bowl was filled with a red chili oil and glass noodles, along with a generous amount of bread, making it quite a satisfying dish. I finished it all and it was delicious!

Kagurazaka Nakama-san recommended a deep Chinese restaurant. It feels like a cafeteria where Chinese people come to eat, with a constant turnover of customers. The menu is in Chinese so it's hard to remember, but the first dish we ordered was delicious. Great value for money!

I visited the restaurant during a national holiday at lunchtime. It was recommended by a friend as a place where you can eat Xi'an-style Chinese cuisine, so I decided to stop by. Just as my friend suggested, the food was incredibly delicious. I ordered the Lamb Knife-Cut Noodles for 900 yen. When it was brought to me, the unique smell of lamb immediately hit me. This is delicious! It's definitely delicious! That was the kind of feeling I had. First, I tried the soup. It was full of herbs and spices, including cilantro, to remove the gaminess of the lamb, and it was delicious! Then, the noodles. The knife-cut noodles were well-coated with the soup, and they were delicious too! Finally, the lamb. It was tender and tasty! All the customers were Chinese, and they were all smoking. If it weren't for that, it would have been a perfect restaurant.

I went to Ikebukuro to eat Lanzhou beef noodles, but it was closed for the day. So, I decided to try a nearby restaurant called Bonki Xi'an Rou Jia Mo, where I could apparently get lamb meat soup with torn bread. It reminded me of Xi'an. Since it was still early, there were no other customers. When I asked if they had "yangrou paomo," they seemed to understand. However, all the responses were in Chinese, and it seemed like speaking in Japanese was not allowed. Yangrou paomo is a dish with lamb meat soup and torn bread (similar to naan). It's not commonly seen in Japan. After waiting for about 10 minutes, a large portion was served. The soup and meat were delicious, and the bread soaked in the soup was also tasty! However, the bread expanded a lot, so even I couldn't finish it all. At 950 yen, it was a bit pricey, and it might not be a dish meant for one person. I wish they offered a smaller portion at a lower price.

I felt like eating Youpo noodles, so I visited a restaurant that serves this dish. It is a type of "oil noodles" mainly eaten in the northern regions of China, such as Shaanxi and Shanxi provinces. This noodle dish is surprisingly simple. Vinegar, oil, seasoning, salt, and pepper are pre-mixed in a bowl, then boiled vegetables and noodles are added, topped with chili peppers, and finally a generous amount of hot oil is poured on top. Mix everything thoroughly before eating. Despite its simplicity, the taste can vary depending on the restaurant, making it a snack that I occasionally crave. The area around Ikebukuro North Exit is an internationally diverse area where you can easily lose track of your location. This restaurant is located on "Heiwa Street," which is quite contrary to its name. Upon entering, you will see a refrigerated case filled with ingredients for hot pot on your right. Pass through it to find a compact dining area with about four tables. I visited around 9 pm and the place was full, mostly with Chinese customers. I confidently placed my order in Japanese, as it is a common sight in this area. The staff, although not very friendly, efficiently took care of the orders. The Youpo noodles I ordered had a strong sour taste, but overall, it was quite oily (laughs). Those with a sensitive stomach to oil should be cautious. The spiciness level was moderate, making it easy to eat. Personally, I would have preferred the noodles to have a bit more chewiness. They were a bit too soft for my liking. I also ordered the sour and spicy shredded potatoes and the Shanpin (thinly baked dumplings). They also offer visually impressive dishes like duck tongue and duck head, so if you are interested, give them a try. However, be cautious if you are walking alone in this area at night (regardless of gender).

During the New Year period, when the first three days have not yet passed, there are few open shops, so I searched for a Chinese restaurant around Ikebukuro Station. I noticed a new tenant on Heiwa Street, which I used to pass by less often since Eiri became a regular Chinese restaurant. It seemed to be a Chinese restaurant with a touch of Xi'an cuisine, with many common menu items like century egg tofu, but also some unique dishes here and there. Among them, the standout was the Biang Biang noodles, so I decided to try the original Yohatsu, which was described as a standard dish. It had a unique and delicious taste, even though the seasoning was a bit junky. I was delighted to experience a dish that I couldn't find anywhere else. I plan to try other menu items on a different occasion.

Xi'an Cold Skin Noodles (650 yen) and Roujiamo (500 yen) ===========