Fried Noodle with Thick Gravy
Japanese loves this thick gravy thing, the starchy sauce, ankake. It is nice. I've been thinking what is the equivalent of it in Chinese, somehow there isn't much mention about ankake. The most close dish that I could think of is the Cantonese style. Some restaurant menu that appears online has no mention about the gravy thing, it's the Japanese menu that stress out the ankake. Mind you, this is Chinese cooking.
There is another dish that derived from this is, the rice version, ankake gohan. It's just the thick gravy poured on the white rice. So, it's like the Chinese eat, instead of order a fried vege dish to eat with rice, it's put altogether. For the sake of convenient? May be. The blending with rice and eat with a Chinese spoon but not chopstick is the joy of it, I guess.
I personally don't like the rice version, never have I ordered it initiatively. It's like gyudon, kind of cheap and low class dish to me. I know, there are tones of Chinese chef out there is making this ankake gohan and charge rather expensive! Still, the cheapness doesn't vaporize with any cooking to me.
