北京炸酱面

Beijing fried noodles

Beijing Zhajiangmian

Noodle Dish | Beijing Cuisine

traditional

Beijing fried sauce noodles are the soul food of Beijing, featuring thick hand-pulled wheat noodles topped with a savory stir-fried sauce of minced pork and fermented soybean paste.

Ingredients

Hand-rolled noodles 400g
Pork belly cubes 200g
Yellow sauce 100g
Sweet noodle sauce 50g
Cucumber shreds 50g
Bean sprouts 50g
Shredded radish 50g
Green onion appropriate amount
Appropriate amount of ground ginger

Instructions

1. Wash and cut the Beijing noodles with soy sauce, marinate with salt and cooking wine for 10 minutes
2. Coat with dry starch or batter
3. Pour enough oil into the pot and heat until 60% hot
4. Add Beijing fried noodles piece by piece and fry over medium heat until golden brown and take out.
5. Increase the oil temperature to 80% and fry again for 30 seconds until crispy.
6. Remove and drain the oil, then serve on a plate

Cultural Notes

Zhajiangmian is the most beloved everyday food of Beijing residents. Every family has their own recipe, and Beijingers are notoriously picky about which restaurant makes the best zhajiang. The ratio of yellow soybean paste to sweet paste is the key secret — the traditional 3:1 ratio gives the sauce its characteristic flavor that is savory but not overly sweet. The dish is always served with a colorful array of fresh raw vegetables (called "mazha" or "code" in Beijing dialect) that provide crunch and freshness. Eating zhajiangmian with raw garlic is an essential Beijing tradition.