Champon
Champon (ちゃんぽん Chanpon?), also known as Chanpon, is a noodle dish that is a regional cuisine of Nagasaki , is in different versions in Japan, Korea and China. Due to the inspiration from Korean cuisine, it is also a form of Korean cuisine. Champon is made by frying pork, seafood and vegetables with lard; a soup made with chicken and pig bones is added. Ramen noodles made especially for champon are added and then boiled. Unlike other ramen dishes, only one pan is needed as the noodles are boiled in the soup. Depending on the season and the situation, the ingredients differ. Hence the taste and style may depend on the location and time of year.[citation needed]
History
Champon was first served by Shikairō (四海楼?), a Chinese restaurant in Nagasaki. According to the restaurant, it was based on a dish in Fujian cuisine, tonniishiimen (湯肉絲麵?).[1] In the middle of the Meiji period, the owner saw a need for a cheap, filling meal that suited the palates of hundreds of Chinese students who came to Japan for school. Nowadays, champon is a popular specialty food (or meibutsu) of Nagasaki.[2]
Etymology
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Look up champon or ちゃんぽん in Wiktionary, the free dictionary. |
The word champon derives from the Hokkien word chia̍h-pn̄g (食飯), which means "to eat a meal".[1][2]
References
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- ↑ 1.0 1.1 History of Chanpon. Official website of Shikairo Restaurant
- ↑ 2.0 2.1 Lua error in package.lua at line 80: module 'strict' not found.
