I like his grilled chicken skewers. Although the amount of each skewers is not large, the taste is really good. There are a lot of ingredients made, and the sauce is also very special.

Senjutei Somenjaya

Like improved Japanese food, his grilled fish is really good, that is, the fish is smaller, the taste is just a little salt, it feels very delicious, and then there are some seafood, I feel that there are still a lot of dishes.

喜欢他家的烤鸡肉串，虽然每串的量都不大，但是味道确实很不错，腌制了很多的食材，酱汁也很特色。

在挂面的发祥地奈良县尽情品尝独创美食的三轮挂面夏天的招牌挂面的发祥地是奈良县的三轮。在发源地三轮有几家可以品尝到挂面的店，这次介绍的是嘉永3（1850）年创业的挂面老字号&ldquo;池利&rdquo;经营的&ldquo;千寿亭&rdquo;。不仅可以合理品尝最高级的挂面，而且还有很多只有这里才有的充满独创性的菜单。挂面的产地在全日本，起源于奈良的&ldquo;三轮挂面&rdquo;。那个历史可以追溯到距今1200多年前。位于樱井市三轮的日本最古老的神社之一&ldquo;大神社&rdquo;的宫司的儿子知道三轮土地和三轮山流出的水适合小麦的栽培，于是以小麦粉为原料制作了挂面。在江户时代，作为伊势参拜的驿站町而繁荣起来的三轮挂面传遍全国，作为深受庶民喜爱的食物而广为传播。用最高级的面做的独特的挂面菜单。千寿亭挂面菜单的阵容实在是太独特了。首先，开店之初开始的招牌菜&ldquo;冷三色素面&rdquo;。在风雅的竹器里，可以品尝到通常的白色挂面、鸡蛋面、抹茶面三种味道的挂面。鸡蛋面和抹茶面是50多年前由前任社长开发的业界第一种面。将食材揉进面粉做成手擀面是很难的，是划时代的尝试。冬天的经典&ldquo;乌冬面&rdquo;在夏天也很有人气。乌冬面也写作&ldquo;煮面&rdquo;，是指热腾腾的挂面。在奈良的乡土料理中，特别是挂面的产地三轮，从很早以前开始就有在深秋的时候把挂面快速煮过的&ldquo;乌冬面&rdquo;。据说在千寿亭，刚开店的时候不知道乌冬面的人也很多，现在全国都知道了。虽然一直以为热的乌冬面是冬天吃的，但是意外的是夏天吃的人很多！

The birthplace of the three-wheeled noodles hanging in the summer is the three-wheeled noodles hanging in the nara county, the birthplace of the noodles hanging in the summer. There are several restaurants where you can taste the noodles in the three rounds of the birthplace. This time, the old name &quot;Chili&quot; operated by Jiayong 3 (1850) was introduced. Not only can you taste the most advanced noodles reasonably, but there are also many original menus that only here have. The origin of the noodles in Japan, originating in Nara&#39;s &quot;three rounds of noodles&quot;, which dates back more than 1,200 years ago. The son of Miyashi, one of Japan&#39;s oldest shrines, &quot;Dashin Shrine&quot;, located in Sakurai City, knew that the three-wheeled land and three-wheeled mountain water were suitable for wheat cultivation, so he made the noodles from wheat flour. In the Edo era, the three-wheeled noodles that flourished as a station for Ise visits spread throughout the country, and were widely disseminated as food that was loved by the people of the Edo. The unique noodles menu made with the highest level of noodles. The lineup of the noodles menu at Qianshou Pavilion is really unique. First, the signature dish &quot;cold trichrome noodles&quot; that began at the beginning of the store. In the elegant bambooware, you can taste the usual white hanging noodles, egg noodles, matcha noodles. Egg noodles and matcha noodles are the first noodles in the industry developed by the former president more than 50 years ago. It is difficult to rub ingredients into flour to make handkerchief noodles, which is a landmark attempt. The classic &quot;Udon noodles&quot; in winter is also very popular in summer. Udon noodles also write &quot;cooked noodles&quot;, which refers to hot hanging noodles. In Nara&#39;s local cuisine, especially the three rounds of noodles, there have been &quot;Udon noodles&quot; that were quickly cooked in late autumn since a long time ago. It is said that in Qianshou Pavilion, there are many people who didn&#39;t know Udon noodles when they first opened the store, and now the whole country knows it. Although I always thought that hot udon noodles were eaten in winter, but unexpectedly there were many people eating in summer!

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