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C'est la Chine · Tokyo EP2 | Lo mein with fried scallion: Japanese chef wishes to popularize Cantonese cuisine

In Japan, where "national cuisine" ramen noodles are popular, lo mein with fried scallion, a Cantonese dish, has begun to capture the taste buds of diners. "The easy-to-cook dish, Lo mein, in which Oyster sauce is used as the main sauce and then fully absorbed by noodles, together with fried scallions, has an extraordinary taste," Nagamasa Sek, the head chef of Chenputon Yamcha Club, which specializes in Cantonese cuisine, said, "The oil stirred noodles developed from China but has now begun to prevail in Japan."

C'est la Chine · Tokyo EP1 | Magical blend: Michelin star chef reinterprets Cantonese recipes with Japanese style

From dim sum, siu mei (barbeque meat), to double-boiled soup and stir-fries, Cantonese cuisine is undoubtedly an outstanding representative of the Eight Culinary Traditions of Chinese cuisine, opening the door to foreigners' imagination of Oriental cuisine. In Tokyo, there is a restaurant featuring Cantonese cuisine that has earned itself a Michelin star with a subtle and delicate blend of Cantonese and Japanese styles.
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