based on the broth type, this can vary from shop to shop. As complements to the noodles, ramen restaurants also commonly offer Japanese-style fried rice and gyoza (pan-fried dumplings). Dim sum in Japan 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. In Japan's Chinatown areas, restaurants in which numerous dishes are brought around to diner's tables on carts do exist. But, in general, dim sum items have only recently begun to gain popularity around Japan. Instead of carrying full menus of authentic, Chinese-oriented items such as stewed chicken's feet or tripe, Japanese dim sum restaurants, now found in larger cities such as Osaka and Tokyo seem to promote a cafe-like atmosphere. At these cafes, tea and snacks often become the focus, instead of full meals. In general, the menus seem to focus on cafe items, such as Shumai (燒賣 ,minced pork or shrimp dumplings,) sho lon po (小籠包）steamed dumplings with juicy meat inside) and the like. These are usually served alongside of pots of oolong or jasmine tea. Chinese restaurants in Japan Chinese restaurants (中華料理屋/chūka ryōriya or 中華飯店/chūka hanten) serve a distinct set of popular dishes that are not necessarily typical of authentic Chinese cuisine. They also cater to Japanese tastes. Currently, most towns in Japan have at least one Chinese eatery, as the cuisine is very popular. There are also many packaged sauces available to easily cook favorite Chinese-Japanese dishes right at home. Some of these typical dishes are: Dishes derived from Sichuan cuisine: Mābō-dōfu (麻婆豆腐) are stir fried dishes of ground pork mixture with tofu cubes (mābō-dōfu) in a slightly spicy sauce. Mābō-nasu (麻婆茄子) are stir fried dishes of ground pork with eggplant (mābō-chezu) in a slightly spicy sauce. The dish was popularized in Japan by Chen Kenmin in 1952. Ebi no Chili Sauce (えびのチリソース) is a spicy, thick-sauced shrimp dish. As the name suggests, chili sauce is used. Hoi Kō Rō (回鍋肉) is a stir-fry of thinly sliced pork and cabbage in a miso-based sauce and pinch of chilli . Banbanji (棒棒鶏) is a cold dish of steamed chicken which is shredded and covered in a sesame sauce. It is often accompanied by cold vegetables such as carrot and cucumber as a salad or appetizer. Dishes derived from Fujian cuisine: Chin-jao Rōsu (青椒肉絲; also called pepper