Noodles with Soy Bean Paste,Beijing Style



The food of Beijing is a delicious mix of highbrow and lowbrow, ranging from spectacular imperial dishes, such as the world-renowned Peking Roast Duck, to comforting home-style dishes, especially handmade noodles, dumplings, and buns that are eaten everyday by all walks of life.
One of the dishes many locals from Beijing swear by is Zha jiang noodles (炸酱面).  What sets it apart from other noodle dishes is the sauce, Zha jiang, which literally means “fried sauce”. n the old Beijing style, Zha jiang is made with fatty pork and two fermented pastes used frequently in Northern cooking: Huang jiang (黄酱, yellow soybean paste）
Beijingers love to add a large variety of seasonal vegetables to their Zha jiang noodles, which makes it a balanced and nutritious one-dish meal.  Best options are those vegetables with crunchy texture and natural sweetness, and can be served raw or after briefly blanched, such as cucumbers, radishes, green beans, peas, and bean sprouts.
The beauty of this dish is that it’s so versatile and adaptable, which explains why it has spread all over China, and into Korea and Japan.  It can be served cold or hot with seasonal vegetables available in the market.  You can replace the pork with chicken, lamb, beef, or even mushrooms or tofu for a vegetarian version.  If you cannot find Huang jiang or Tian mian jiang, use other soybean-based pastes or Hoisin sauce instead.

评论

  1. Sonoe632019年3月10日 14:10

    Hi Ziwen,
    I've seen and eaten this kind of noodle in Japan, but it's a little different from the one you post about. The noodle looks so delicious! I'd like to try it sometime soon.

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