炸酱面食谱北京炸酱面

Although Zha Jiang Mian is made famous in Beijing, it is actually originated from Shan Dong province. It was said that during the Qing dynasty, one Imperial Eunuch smell a pleasant aroma, and he followed the smell and found this noodle. The chef of the noodle restaurant was brought back to the palace in Beijing and thus Zha Jiang Mian rose to frame in Beijing.

Zha Jiang Mian Variation

• Shandong – sweet bean sauce (Tian Mian Sauce),
• Beijing – Yellow Soybean Paste,
• Tianjin – Bean Paste,
• Guangdong – Hoisin Sauce,
• Sichuan – Dou Ban Sauce,
• Northeast China (Liaoning and Jilin) – doenjang (influences of Korean – Chinese),
• Hong Kong – Ketchup,
• Buddhist – substituting meats with tofu, edamame, or eggplant,
• Islamic – ground beef of lamb,
• South Korea – evolved into Jajangmyeon,
• Japan – evolved into Jajamen.

Combining North and South Flavor

As I did my research into this Zha Jiang Mian, bean paste is the main ingredient for the Northern China flavor profile, and I loved both soybean paste and hoisin sauce, both are salty and flavorful. Why not combine both, right? So I went ahead and fuse these two and the outcome is simply amazing!

Author have a say…

Zhajiang Mian, literally translated as “fried sauce noodles” rose to frame from Beijing. If you ever visited Beijing, you will definitely see this noodle dish almost everywhere on the streets. Zhajiang sauce is made usually with pork or beef with salty fermented soybean paste. It is literally one of the best comfort food in Beijing!

资源 ：  维基百科