Zhajiangmian

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Zhajiangmian
Billyzhajiang1.jpg
Type Chinese noodles
Place of origin China
Main ingredients Cumian, ground pork, zhajiang (fermented soybean paste)
Cookbook:Zhajiangmian  Zhajiangmian
Zhajiangmian
Chinese name
Traditional Chinese 醡醬麵
Simplified Chinese 炸酱面
Korean name
Hangul 자장면 or 짜장면
Japanese name
Kanji 炸醤麺
Kana ジャージャー麺

Zhajiangmian (Traditional Chinese:醡醬麵, Simplified Chinese:炸酱面. Literally "fried sauce noodles") is a Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with zhajiang (醡醬), which is salty fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黃醬) is used, while in Tianjin and other parts of China tianmianjiang (甜麵醬), hoisin sauce (海鮮醬), or broad (fava) bean sauce (荳瓣醬) may be used in place of the yellow soybean paste. Soy sauce can also be used instead of the soybean paste. Simplified Chinese:(炸酱) also means fried sauce, as the sauce itself is fried, although this homonym does not carry over into the Traditional Chinese term which describes the actual bean paste.

Variations[edit]

Jajangmyeon (자장면; 짜장면) 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 soy sauce. Jajangmyeon may also feature a variety of diced seafood rather than pork.

  • Cheomjang (hangul: 첨장; hanja: 甛醬) or Cheom-myeon-jang (hangul: 첨면장; hanja: 甛麵醬) or Chunjang (hangul: 춘장; hanja: 春醬)
  • Chumjang or Chumzang / Chum-myun-jang or Chum-myun-zang / Choon-jang or Chun-zang /

Jajamen is also served in Morioka, Iwate, Japan.

A version suitable for vegans may be made with finely diced (熏豆腐干)(extra firm smoked tofu),(黄豆)edamame, or (素鸡)(extra firm tofu) instead of ground beef or pork. Lacto-ovo vegetarian versions may use chopped omelette alongside or in lieu of extra firm tofu or edamame.

The vegetarian versions generally call for soybean paste (酱) of any sort instead of soy sauce, since the tofu chunks are larger and need more structure. Low-fat dieters often use ground, skinless chicken for the meat portion since ground turkey is not very popular in Asia, and a halal version is often made with ground beef or lamb.

See also[edit]

External links[edit]