1日400皿売れるデカ盛りあんかけ焼きそばが凄すぎる！北海道の老舗町中華に密着！

1日400皿売れるデカ盛りあんかけ焼きそばが凄すぎる！北海道の老舗町中華に密着！

Hugely popular every day! A long-established local Chinese restaurant in Hokkaido, Iron Chef keeps stirring the pot! The thickened fried noodles are very popular! The soul food of the main store, Oshamanbe! Hama-chanpon, made with plenty of seafood! There are many other menu items as well! And there are also large serving sizes that are out of the ordinary…? This time, we took a close look at “Hama-chanpon Oshamanbe Sanpachi Hanten Shiroishi Branch”. It’s about a 15-minute walk from Shiroishi Station on the Tozai Subway Line. There is a wide variety of menu items that you won’t get bored of even if you go every day. There is also ample parking. Manager Kitamura is on duty. He is the fourth generation owner of the Sanpachi Hanten chain, which has been in business for four generations, and is in charge of the Shiroishi branch . The beautiful store was rebuilt last year. Preparations begin before the opening. Head chef Yamamoto prepares the noodles for the thickened fried noodles the day before . Staff: How many noodles do you use in a day? Head chef: I think it’s close to 180-200. Staff: What does 180-200 mean in kilograms? Head chef: 180-200 kilograms in a day! We use noodles from Nishiyama Seimen. We boil the noodles further. We wash them thoroughly in cold water. We add oil and let them soak in. We repeat this process to make the noodles. Staff: How many bowls of ankake do you sell a day? Manager: About 400 bowls. The set of ankake yakisoba and fried rice sells the most. Vegetable preparation: We cut up a lot of Chinese cabbage. We make a clear soup with chicken bones, pork bones and vegetables. We remove the scum and keep cooking. We use 150 kilos of “Nanatsuboshi” rice from Rankoshi a day. We cut the green onions, chop them finely and cut them into small pieces . Squid to be used in Hama Chanpon: We make cuts in the squid. We cut the pork slices. We boil the pork belly meat for a long time to remove the oil. We make a special stir-fry sauce for the curry . We boil the meat in a clear soup. We remove the scum. We add spices, ketchup and stir-fry. Add sauce and simmer slowlyAdd onions and curry powderTaste repeatedly to adjust flavorPut curry into bowls and let it sitTransfer plump cooked rice to a thermosWe had freshly made curryStir- fry minced meatAdd sweet bean saucePrepare the Chinese soup included in the set30 minutes to openClean the kitchen before openingKitchen preparation completeThere are 21 seats at the counter2 box seats and 4 raised tables, making it safe for familiesClean the storeOrders are taken with a food ticket systemMany customers waiting for the store to open11 :00The curtain is put out and the store finally opensCustomers come in one after anotherIn no time the parking lot is fullFry noodles for the thickened yakisobaStir-fry pork and vegetables to make the sauceAdd thicknessContinue to shake the heavy potThe sauce is finishedPut quail eggs and squid on top and pour the saucePrepare thickened yakisoba and the set fried riceStaff : Where are you coming from today? Customer: SapporoIt’s delicious! Orders for the Ankake Yakisoba come in one after another. We make Hama Chanpon . We simmer a whole squid, shrimp, clams, shrimp, and scallops from Oshamanbe together with the soup . We plate it up in a hearty manner, top it with surf clams, and it’s done! The large serving of Ankake Yakisoba, which customers are constantly coming for, uses an amazing 4.5 servings of noodles! Just the size! We pour the sauce over it and a huge serving of Ankake Yakisoba, weighing about 2kg, is complete. Miso ramen using the yellow curly noodles that are synonymous with Sapporo . The orders for Ankake Yakisoba just keep coming! The head chef is arranging the Cantonese noodles and mapo noodles, and continues to make the filling. We order miso ramen with char siu topping and cutlet curry. We pour plenty of curry over the freshly fried cutlet. Manager Kitamura’s grandmother is in charge of washing up. Even an hour after opening, the number of customers continues to increase. Obihiro’s local gourmet food, Chinese chirashi . Salt -miso-flavored Hama champon children’s ramen . A spicy miso ramen that looks very spicy . There are many families here, so it’s clear that this is a restaurant loved by locals. The salt-gomoku noodles . The mapo noodles were very popular that day ! It was huge! 15:00 Lunchtime ends. We take down the curtain and start cleaning up. There’s a short break before opening for the evening. We start preparing for the evening. More noodles prepared. 17:00 Night service begins . A customer arrives immediately. An order for fried dumplings. Thick seafood fried noodles. Takeout order . Italian fried noodles. More tofu prepared. A large portion of Chinese chirashi. Time for last orders. Cleaning up. The kitchen is kept clean and ready for the next business day. It ‘s been a hectic day at this popular local Chinese restaurant in Sapporo!

【北海道旅飯】1日400皿売れるデカ盛りあんかけ焼きそばが凄すぎる！北海道の老舗町中華に密着！

店名：浜チャンポン長万部三八飯店 白石店
場所：〒003-0026 北海道札幌市白石区本通２丁目南５−２５
　　　https://maps.app.goo.gl/N4eaeR96Wfme5qe36

#北海道 #札幌 #北海道旅行 #japan #japanesefood #japantravel #food #japaneseculture #北海道グルメ #料理 #飲食店 #あんかけ焼きそば #浜チャンポン #ラーメン #町中華

【旅飯 – Gourmet Travel Hokkaido -】は、北海道の地元民に人気の飲食店のみ紹介しています。