After operating in Nishi-Shinjuku for 60 years, I returned to Chinatown, the birthplace of my husband. The deep-fried chicken lunch with rice, miso soup, mapo tofu, and pickles is popular. The meatballs entwined in an elegant soy sauce-based sweet and spicy sauce are as big as a child's fist, but fluffy. It is a dish that my husband is proud of. Many fans are aiming for Beijing noodles with plenty of vegetables.