Beijing Zhajiangmian, or “Fried Sauce Noodles,” is a beloved staple of northern Chinese cuisine. This hearty dish combines chewy hand-pulled noodles with a rich, umami-packed soybean paste sauce, topped with fresh vegetables—a true taste of old Beijing’s胡同 (hutong) culture.
The Soul of the Dish: That Sauce
The magic lies in the zhajiang (炸酱), a slow-cooked blend of minced pork belly, fermented soybean paste (黄酱), and sweet bean sauce (甜面酱). Traditionally simmered for hours with ginger, garlic, and scallions, it achieves a deep caramelized flavor. Pro tip: Some families add diced potatoes for extra texture!
DIY Toppings Bar
Served with a DIY array of:
- Shredded cucumber (for crunch)
- Bean sprouts (for freshness)
- Soybean paste (for saltiness)
- Chili oil (for heat)
Where to Eat It
Ha Wan Ju (海碗居):
A retro-style eatery where servers shout traditional welcomes.
Fangzhuanchang 69:
Hidden in a hutong, praised for its 6-hour simmered sauce.
Home Kitchens:
Locals swear their grandma’s version beats any restaurant!
Why It’s More Than Food
Zhajiangmian reflects Beijingers’ no-fuss pragmatism. Originally a working-class meal, it’s now a comfort food uniting all generations. Fun fact: April 18 is unofficially “Zhajiangmian Day” in Beijing!
Make It at Home
Substitute thick wheat noodles with spaghetti if needed. The key is balancing salty soybean paste with sweet bean sauce—start with a 2:1 ratio.
No comments yet