Instead of yellow soybean paste, my family uses sweet bean paste (Tian mian jiang, 甜面酱) to make Zha Jiang Mian. This is a family recipe that was passed down from my grandma, and I think it tastes much better than the traditional one. However, the recipe I’m sharing today is different from the traditional way of cooking Zha Jiang Mian. By adding all these things to the noodles, you can create a balanced and flavorful dish that is refreshing and has a good texture. In addition to the sauce made from yellow soybean paste, the dish is often served with sliced cucumber, sliced red radish, boiled bean sprouts, and yellow soybeans. It is called Old Beijing Fried Sauce Noodles here, and this is considered the most traditional and authentic way to prepare the dish. This way, people don’t need to spend much to fill up their bellies.Īlthough it seems like a simple dish, it has a whole set of rules that govern how it’s served in Beijing. The sauce becomes so rich and flavorful that you only need a small amount of it to accompany a whole bowl of noodles. The traditional recipe uses a thick salty soybean paste to make the sauce, together with a bit of ground pork and sometimes lard. My parents told me that zha jiang mian was a dish for poor people. It’s not as fancy or well-known as Peking Duck, but if you travel to Beijing, locals will always recommend this dish to you. Zha Jiang Mian (炸酱面), or translated literally, fried sauce noodles, is one of the most classic and famous dishes in Beijing cuisine. It’s a perfect one-bowl dish for hot days and is great for meal prep as well. It takes no time to prepare, is easy to cook, and can be prepared ahead of time. A popular classic Beijing dish, Zha Jiang Mian features ground pork and onion cooked in a rich savory brown sauce with a hint of sweetness, tossed with noodles and then served with crunchy cucumber.
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