【兵庫】伝説の町中華！信じられない鬼盛り！50年愛される町中華の“腹パン食堂”

【兵庫】伝説の町中華！信じられない鬼盛り！50年愛される町中華の“腹パン食堂”

Chinese Cuisine Yamato Rice that doesn’t fit in the bowl Yes, Champon You’re standing spoon. No noodle can be reached! Everything is out of the ordinary!
Chinese food beyond your imagination Skilled Chinese chef (Owner) He started his own business at the age of 24 I’ll be 74 in December. So it’s exactly 50 years since (inception). 50 years long Preparation of ingredients Cutting meat (D) All the current amount of meat is (gone?) at lunch (Owner) Most of it will be gone by noon. Cuttlefish cut Preparation of fried chicken (Owner) Put some mustard It gets rid of the distinctive smell of the chicken. This is my place.
21 I recommend it with soy sauce and mustard. (Owner) I started my own restaurant when I was 24 years old. I’ll be 74 in December. So it’s exactly 50 years since (inception). Fifty years is a long time. (Owner) He’s that thin, though. (shopkeeper) It sucks up the broth, and eventually it gets thicker. You’ll see what I mean when you eat the noodles. I think it really soaks up the flavor. It’s a medium noodle. You can put a lot of vegetables in it. (Sister) Good idea! Cabbage cut (Wife) Thanks for your hard work Thank you (Owner) Thank you for your hard work He says his grandson will take over. There are about six of them. I think there’s at least one person who will take over. I’m trying to do my best, though. Preparing rice Preparing soup (Wife) (Came to this place) 1973 (Your wife) I worked at a wedding hall in Osaka （I met (your husband) there. We opened the restaurant at the same time we got married. （I think it’s been about 50 years now. (D) 50 years! (Wife) Both the store and us. (Wife) Except for us, they’re part-timers or part-timers. (used to be) there were five or six of us I got out of college, got a job, got married, and so on and so forth. They all bring their grandchildren. (D) Bring your grandchildren?
(Wife) Yes. (Wife) It’s been 50 years. Preparation of ingredients Preparation of dumplings I cut our cabbage by hand, so it’s a little rough. (Owner) These are BIG dumplings. It’s big, isn’t it? It takes a long time to bake. Because you have to add a little bit more water. Not many places make dumplings this big nowadays. I’m going to use this for the A set of chanpon. (Wife) (Husband) I think he likes this kind of craftsmanship. Cooking dinner for people And then they eat it. I don’t think you could do it if it wasn’t (Mistress) This is a side dish to add to a set meal. I’ll cook this for about an hour and a half. I make a small bowl by hand every day. It’s hard work, thinking of (recipes) every day. I’ve been doing it for decades. Mostly chicken broth Cooked small bowl (Mistress) If you put it all in at once, it gets too spicy. (Now) We’re going to stock up on enough to last about two days. It’s a tough business, though, stocking up. But when I see the customers go home happy, I’m like, “Oh, my God, I’m so happy. I’m so tired all at once. All the people who are in the customer service business Any kind of business. I think they’re happiest when they leave happy. (Shopkeeper) Thank you!Sorry. Champon and all. It’s like you have to learn it from somebody else after all. In the end, we have to decide our own style. （We can enjoy the unique taste of the food. It’s still chanpon or sara udon. That’s the technology, though. That’s the hard part. (Owner) Thank you. (Customer) In the beginning, there were a lot of young girls. When we started doing business. I had a little bit of food, and then I was already… He says, “Not enough, not enough, not enough.” And then the amount gets bigger and bigger… And then it gets bigger and bigger I think it’s going to be 71 (years old). (D) average age 71? (Owner) That’s why it’s so hard on the customers. And they have to wait. So I’m going to give you as much as I can. I mean, things are going up like this right now. I’m trying my best to be patient and not raise the prices. (Mistress) Squid, kikuragee, and… Carrots, bamboo shoots and wakame seaweed Shrimp and pork Soup making This is the base of chanpon I think they use it as a secret ingredient. Cooking fried chicken Sorry for the wait!
Here you go~! Sara Udon B Open seat, please. Welcome. (Wife) Sara udon B and small (Owner) B and small and regular first (Customer) Sara udon, small one please. (Sister) May I have a small Sara Udon by itself? (Customer) Yes, just one!
(Sister) Yes. (Younger sister) Regular chanpon for one and A small portion of Sara Udon is for one person and A medium size of chanpon is for one person. Champon A 2 and B1. Fried noodle 1 and beef rice 1 Curry rice bowl 1 (Sister) Champon A2 and B1
(Owner) Champon A2 and B1 (Wife) Sorry. it’s so hot. Cooking Nagasaki style chanpon (Customer) Have you eaten?
(D) Not yet (Customer) It’s delicious! I can’t get to the noodles! (Sister) Regular (size) This way, sir. Thank you for your patience. Wow, that’s amazing. Yeah, it’s good!It’s delicious. First time (I came)! (D) How is this?
(Customer) Delicious! (Customer) Amazing! Surprise! (Sister) Excuse me, may I have a seat with you?
(Customer) Yes. (Sister) Excuse me, please, this way, please. (Shopkeeper) A, B, small and one regular And then there’s one small. (Mrs.) Will there be five? (Owner) Five?
(Mistress) Yes. (Wife) Yes, BIG dumplings. (Sister) Here you go, Sara Udon set A. (Younger Sister) Sara Udon no B set – sorry to keep you waiting Sara Udon Noodle Small Sara Udon Regular Sara Udon Small Hmmm..! Finally noodles! Cooking sweet-and-sour pork (Owner) A with 2 and B with 1 Sorry to keep you waiting. It’s hot!Hot! That’s all that’s left. (Owner) Sara Udon B is down to 2.
(Wife) Yes, ma’am. (Owner) Chanpon is… (Owner) Three small ones.
(Wife) Yes. Cooking Chinese curry bowl (Wife) Yes, curry (Sister) Thank you very much. Finished! I’m full already! I’m going to have a little bit of food (for my wife) (Sister) Three, up to number nine. And then the pig in vinegar is number 10. (Sister) Here you go, regular Sara Udon! Yes, thank you for your patience. I’m working on a batch of champagne.
Please wait a moment. Yes, Champon. (Sister) Thank you. (Customer) I’m sorry.
I couldn’t finish my meal. That’s a lot of food. Thank you very much. (Sister) Thank you for your patience. Yes, sorry. (Customer) It takes a long time to get to the noodles. It’s a chanpon version of jiro type (ramen). (Sister) Yes, sorry for the wait. Thank you very much. (Customer) I’ll have some sweet and sour pork to go, please. Cooking sweet-and-sour pork Thank you very much (Owner) I’ve got more in there (tell him). (Sister) I’m sorry
I made you wait for a long time. I’ve got a lot of in there. (Customer) Thank you very much! (Sister) Thank you very much!
Have a safe trip! Thank you very much D) Do you always have oyako-gyoza as well? (Customer) That’s what I’ve been having lately. They usually bring it back. (Sister) Please wait a moment. Sorry to keep you waiting. (Owner) Champonaka and Two small and Sara udon b. (Owner) One medium and two small bowls of chanpon. (Wife) Yes, sir. (Customer) I ate (everything). (Sister) Did you manage to eat it?
(Customer) Somehow. (Sister) Good, good, good. Thank you very much Thank you very much for sitting down with me. Thank you very much (Customer) That thing (noodle) inside is not coming out. A little bit of it came out! It came out! (Sister) I’m sorry for sharing the table with you.
Thank you very much. Thank you very much Cooking garlic ramen D) What is this? (Customer) Garlic ramen! Yesterday I came here for the first time I’ve heard rumors, but… It’s good, and I’m here. Two days in a row Two days in a row! I was thinking I wanted to eat this yesterday. It’s good, but it’s very hot! It’s delicious! (Owner) If there were more, we’d use 8 to 10 cases on Sunday. (Wife) I stock up on about 2 cases myself. In the chanpon (Mistress) In the chanpon Cooking baked rice Cooking ramen (Sister) Ramen will be here soon (Sis) Sorry to keep you waiting for the ramen set. I’ll leave it here. I’ll take it. Yum!Delicious. (Owner) Yes, a small plate udon Cooking yakisoba (Sister) Yakisoba noodles waiting for you (Sister) Spicy Sara Udon cooked Cooking garlic fried rice I often go out on Friday nights and Saturdays Because I have the next day off Cooking Sweet & Snack Pork Actual meal] BIG dumplings It’ll be 50 years in business this October. I started going to restaurants when I was about 15 years old. （I’ve been in the restaurant business for 60 years. When you start working and you’re in the food and beverage business I want to work until I get there. I want to do it as long as I can

【店舗情報】
店名　中華料理 大和
地図　https://goo.gl/maps/dzQj7UzauNHjypta7
住所　兵庫県加古川市野口町127-1

【チャプター】
0:00 ダイジェスト
0:45 本編
1:02 店主紹介
3:05 唐揚げの仕込み
3:54 店主さんの経歴
4:45 キャベツのカット
6:09 創業について
7:05 餃子の仕込み,BIG餃子の仕込み
11:54 大盛りメニューができた理由
15:11 開店、メニュー
17:10 BIG餃子の調理
17:36 長崎風ちゃんぽんの調理
20:02 お客様インタビュー
20:50 長崎風皿うどんの調理
24:12 酢豚の調理
28:04 牛肉飯とカレー丼の調理
45:27 にんにくラーメンの調理
51:00 焼き飯の調理
1:04:25 【実食】ピリ辛皿うどんの調理
1:07:29 【実食】にんにく焼き飯の調理
1:11:13 【実食】酢豚の調理
1:12:22 【実食】BIGギョーザ
1:12:44 店主様インタビュー

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