Japanese Chinese cuisine

The resulting adaptations span various regional Chinese cooking styles and techniques, from Sichuan's spicy stir-fries to Zhejiang's slow-cooked stews, contributing to the rich and diverse character of chūka.

Ramen, a dish of noodles in broth, usually with meat and vegetable toppings, is occasionally referred to as chuka soba (中華そば, lit.

[2][3][4] Four main types of ramen are widely available in Japan: shio ("salt"), shōyu ("soy sauce"), tonkotsu ("pork bone") and miso ("soybean paste").

As complements to the noodles, ramen restaurants also commonly offer Japanese-style fried rice and gyoza (pan-fried dumplings).

Dim sum (点心 tenshin or 飲茶 yamucha in Japanese) in Japan is often very different from that which has been popularized in Chinatowns in the United States and Canada.

Instead of carrying full menus of authentic, Chinese-oriented items such as stewed chicken feet or tripe, Japanese dim sum restaurants, now found in larger cities such as Osaka and Tokyo, seem to promote a cafe-like atmosphere.