 Hiyashi chūka topped with ham, egg strips, cucumber, tomato andchāshū | |
| Alternative names | Reimen |
|---|---|
| Type | Chinese noodle |
| Place of origin | Sendai,Japan |
| Main ingredients | Chilledramen noodles |
| Similar dishes | Liangbanmian |
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Hiyashi chūka (冷やし中華; literally "chilled Chinese") is aChinese-style Japanese dish consisting of chilledChinese noodles with various toppings served in the summer. It is also calledreimen (冷麺; literally "chilled noodle") inKansai region andhiyashi rāmen (冷やしラーメン; literally "chilled ramen") inHokkaido.[1] Toppings are usually colorful cold ingredients and atare sauce.
The dish was invented in 1937 by the Chinese restaurant Ryutei inSendai as an adaptation of theShanghainese dishliangbanmian (simplified Chinese:凉拌面;traditional Chinese:涼拌麵;pinyin:liángbànmiàn;lit. 'chilled mixed noodles').[2][3] The dish was originally sold in Japan under the borrowed Chinese nameryanbanmyen(リャンバンミェン). The name "hiyashi chuka" was established in the late 1950s.[4]
Popular toppings are meat (ham, boiled chicken, orchar siu), strips oftamagoyaki (egg omelette), summer vegetables like cucumber and tomatoes,menma (fermented bamboo shoots), andbeni shōga (pickled ginger) as a condiment. Toppings are cut thin, to mix well with the noodles and the sauce. Thetare sauce is usually made with a base of either soy sauce and rice vinegar, or sesame seeds and mayonnaise (ゴマだれ (gomadare)).
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