Zha jiang mian
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (April 2008) |
| Zha jiang mian | |||||||||
|---|---|---|---|---|---|---|---|---|---|
 |
|||||||||
| Traditional Chinese | 炸醬麵 | ||||||||
| Simplified Chinese | 炸酱面 | ||||||||
|
|||||||||
Zha jiang mian (炸酱面, literally "fried sauce noodles", often transliterated as "Za Jiang Mein") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (炸酱), which is salty fermented soybean paste.
In Beijing cuisine, yellow soybean paste with soy sauce(黄酱; pinyin: huáng jiàng, literally yellow sauce) is used, while in Tianjin and other parts of China sweet bean sauce (甜面酱; pinyin: tián miàn jiàng), hoisin sauce (海鲜酱; pinyin: hǎi xiān jiàng), or dou ban jiang (豆瓣酱; pinyin: dòu bàn jiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.[citation needed]
Some Chinese restaurants may refer to zha jiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zha jiang mian.
Contents |
[edit] Recipe outline
The following is a rough sketch for making zha jiang mian.
- Dice scallions and garlic.
- Stir-fry the spring onions and garlic until they are slightly brown. (One could also add shredded tofu or soybeans to this step).
- Add meat to the wok. Stir-fry the ground pork until it is slightly brown.
- Add the yellow soybean paste, sweet bean sauce, broad bean paste, or hoisin sauce to the mixture with some water and simmer.
- Serve this meat sauce over noodles. If desired, add condiments like shredded carrots, shredded cucumbers, bean sprouts, cilantro, scrambled eggs, fresh soybeans/edamame, vinegar and hot sauce.
In Sichuan, they seem to not fry the scallions at all. They are added chopped up, raw at the bottom of the bowl. Red chili oil is also added to the bottom of the bowl.
Red, broad bean paste is used to cook the meat.
Mix before eating.
Unlike Korean jajangmyeon, cornstarch is not used to thicken the sauce.
[edit] Variations
Jajangmyeon is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than hoisin sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork.
- Cheomjang (hangul: 첨장 in Korean) (hanja: 甛醬) or Cheom-myeon-jang (hangul: 첨면장 in Korean)(hanja: 甛麵醬) or Chunjang (hangul: 춘장 in Korean) (hanja: 春醬)
- Chumjang or Chumzang / Chum-myun-jang or Chum-myun-zang / Choon-jang or Chun-zang /
See also jajamen served in Morioka, Iwate, Japan.
[edit] See also
 |
Wikimedia Commons has media related to: Zha jiang mian |
[edit] External links
|
||||||||
