There is a restaurant in Tokyo, Japan that challenges its customers to finish a whole order of gyoza in under an hour — if they are able to finish it, it’s free, but the catch is that the size of this monster is equivalent to 100 pieces of normal gyoza serving.
This challenge can be found in Kagurazaka Hanten in Tokyo, known as the home of the most famous jumbo food challenges in the capital. For this specific challenge, customers are dared to finish a humongous serving of gyoza that is believed to weigh more than 5.5 pounds (2.4 kilograms) in one hour or less by themselves.
Most Chinese condiments integral to the cuisine are so deeply rooted in the food that no one really knows when they were invented. XO sauce, however has a relatively short history.
According to rumors, XO Sauce was invented at the Hong Kong Peninsula Hotel in the 1980s. The seafood sauce is a hodgepodge of unusual, pricey ingredients that requires much skill and time to make. The condiment has since become a staple in southern Chinese cooking, especially in Guangdong Province and Hong Kong.
When you think of topping stuff with cheese, what delicious things pop into your head? A juicy cheeseburger? Gooey nachos piled high? A slice of pizza with melty mozzarella? Or, maybe even piping hot poutine–that Canadian cult classic French fries snack crowned with squeaky cheese curds? Whatever you’re imagining, chances are it’s not cheese on tea, right? Because why? Well, based on a recent beverage craze out of China called cheese tea–yes, cheese tea–lots of people want it, and, judging from the hours long lines, they absolutely love it.
First off, what is cheese tea (or naigai cha in Chinese)? Essentially, it comprises of any chilled, flavored-tea, usually a milk tea (you know, the type that’s commonly swimming with tapioca pearls aka boba), and a thick cheese foam, which is the star of the show.