[Chinese Restaurant Goki], which mainly served Lanzhou ramen, will be renovated on January 1, 2023 with chef Chiang in the kitchen. The à la carte menu offers Sichuan cuisine, which he trained at a star hotel on the mainland, as well as dishes from Chiang's hometown of the Northeast. Taste traditional Sichuan cuisine flavored with Chinese chili peppers and deep Northeastern cuisine.

[Kyokaen] was opened in front of Randen Yamanouchi Station in 2020 by Mr. Wu, a chef who built his career at a restaurant in Kyoto, and Mr. Son, the owner. Mainly home-cooked dishes from the Tohoku region of China, but also dishes that are familiar to Japanese people, such as sweet and sour pork and chinjao loin, and all menu items are reasonably priced at less than 1,500 yen.

A street food restaurant where Mr. and Mrs. Aoyama warmly welcome you. It's popular with international students attending nearby schools and Chinese people looking for a taste of their hometown, and the wife says, ``99% of the customers are Chinese,'' and it's nice to know that they speak Japanese. You can casually enjoy authentic flavors such as spicy duck dishes and liangpi as if you were at a food stall.

The owner, Mr. Chou, brought the Sichuan street food ``kushi-nabe'' to Kyoto, saying, ``I want Japanese people to know about it,'' which is a Sichuan street food that is still relatively unknown in Japan. After selecting your favorite hot pot soup, choose your favorite skewers and put them in the pot. Enjoy the stewed skewers with the special sauce full of condiments.

Peking pork buns are made by an experienced chef who has been working in mainland China for over 30 years. Beijing-style pork buns are quite rare in Japan, and are characterized by their easy-to-eat size of about 5cm. Enjoy the authentic Beijing traditional way of eating pork buns with stewed liver and offal dishes.

When you step into the store, you can hear Chinese. ``I hope international students who are working hard in Japan can feel the warmth of their hometown,'' says the owner, Mr. Honglian, who serves Sichuan cuisine that recreates local flavors while keeping the spiciness to a minimum. In addition to dishes that are familiar in Japan, the menu also includes items that are hard to find, such as Kaimi Hijiko (pork elbow meat) and Hakuinton (pork tongue meat).

Lanzhou Beef Noodles, a specialty of China's Lanzhou region, is the signature menu item. The owner, Mr. Shun, who is from China and was the head chef at the popular Hyakumanben restaurant, carefully prepares each bowl of Lanzhou ramen while keeping in mind the basics of Lanzhou ramen: ``Issei, Nihaku, Sanko, Four Greens, and Five Yellows.'' Also pay attention to the dynamic noodle making process that can be seen from the kitchen window.