Zha Jiang Mian

Zha jiang mian is one of China's traditional specialty noodles, renowned as one of the "Top Ten Noodles". It is prepared in various ways across the country, with Beijing-style cuisine considered more authentic. The essence lies in the dish's sauce, complemented by shredded radish, cucumber, and bean sprouts for a refreshing and crunchy texture. Those who enjoy spiciness can add a spoonful of chili oil for an extra kick. With a simple mix, it offers a delicious and fragrant taste, rich and satisfying, loved by both adults and children alike.

Zhajiangmian, a traditional northern Chinese noodle dish, is beloved for its unique flavor and rich texture. The heart of this dish lies in its sauce, which is crafted through a frying process that imbues the noodles with a deep aroma and taste. Below is a detailed guide on how to make Zhajiangmian.

1.The noodles used in Zhajiangmian:

Hand-pulled noodles are the preferred choice for making Zhajiangmian. This is because hand-pulled noodles have a unique chewy texture that complements the Zhajiang sauce, enhancing the overall flavor of the dish. If hand-pulled noodles are not available, regular noodles can also be used. These noodles still provide a distinctive texture and resilience when making Zhajiangmian, adding to its flavor profile.

2.The sauces needed for Zhajiangmian:

For delicious Zhajiangmian, it's best to use a combination of dried yellow bean sauce (gan huang jiang) and sweet bean sauce (tian mian jiang). The recommended ratio is 2 parts dried yellow bean sauce to 1 part sweet bean sauce. When combined with meat, the ratio should be 1 part sauce to 3 parts meat. This ratio ensures that the stir-fried Zhajiang sauce is rich in fragrance and has a complex texture.

3.The necessary side dishes for Zhajiangmian:

①Julienned cucumber is an excellent accompaniment to Zhajiangmian, often referred to as its "soul". The fresh and crisp texture of cucumber helps balance out the richness and savory flavors of Zhajiangmian, providing a refreshing contrast.

②In Zhajiangmian, shredded radish is also a common accompaniment. Carrots are not only crunchy but also add rich color and nutrition to Zhajiangmian.

4.The preparation method for meat in Zhajiangmian:

①Diced:Depending on the recipe, meat can be diced or sliced into thin strips. For instance, when using pork belly , it can be diced into small cubes for use in the dish.

②Marinating:Thinly sliced meat is marinated in a mixture of cooking wine, soy sauce, salt, and cornstarch, stirred evenly, and marinated for 20 minutes to tenderize the meat further.

③Stir-fry until the meat changes color:Add the marinated meat to a hot pan and stir-fry until it changes color.

④Mix with the sauce and stir-fry together:Combine the stir-fried meat with the prepared sauce mixture (such as a combination of dried yellow bean sauce and sweet bean sauce). Stir-fry over low heat, continuously stirring to prevent sticking, until the sauce thickens.

5.Calories in Zhajiangmian:

A bowl of Zhajiangmian contains approximately 400 kilocalories, making it a high-calorie food. Patients aiming to lose weight should try to consume it sparingly.

Zhajiangmian is a beloved dish that many enjoy. Its preparation method is quite simple, and the ingredients needed are very common. Let's now teach everyone how to make delicious Zhajiangmian.