Lao Beijing Zha Jiang Mian (Authentic Beijing Zha Jiang Mian)
甘くないし冷たくもない！野菜の山と塩辛い肉味噌の豪快和え麺
Description
Japanese versions use cold noodles and sweet meat miso. Authentic Beijing Zha Jiang Mian uses HOT, hand-pulled thick noodles. The sauce is a fiercely salty, non-sweet soybean paste (Huang Jiang) fried with diced pork belly. Eaten by mixing in 7-8 different raw vegetables at the table.
Restaurants serving Lao Beijing Zha Jiang Mian (Authentic Beijing Zha Jiang Mian)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Hand-pulled thick noodles
- Pork belly(diced)
- Gan Huang Jiang(Salty soybean paste)
- Scallion
- Cucumber/Radish/Sprouts/Edamame(7 types of veg)
Instructions
- [Authentic Recipe & Differences]
- (The Zha Jiang Sauce) Unlike Japan's sweet Tianmianjiang base, Beijing uses 'Gan Huang Jiang' (highly salty dry soybean paste) thinned with water. Dice skin-on pork belly and fry to render fat. Add the paste and scallion, slow-frying for '30+ minutes' until the oil and paste separate into a pitch-black sauce (authentic Zha Jiang).
- (Noodles) Not cold noodles. Boil thick, chewy, hand-pulled wheat noodles and serve them 'piping hot directly from the pot (Guo Tiao Er)'.
- (The Veg 'Cai Ma') Not just cucumber. Prepare 7-
- types of julienned raw (or blanched) veg in tiny dishes: radish, celery, bean sprouts, edamame, soybeans, cabbage.
- Top the hot noodles with
- tbsp of the salty black pork paste, and dump all the vegetables around it.
Learn more Spice, substitutes, tips
Key spices
Intense saltiness and soy aroma of Huang Jiang
Substitutes at Japanese supermarkets
Japanese Zha Jiang Mian (but sweetness and noodle temp totally differ)
Pairing
Raw garlic (whole cloves) / Noodle boiling water(Yuan Tang)
Trivia
[Trivia] When eating this, Beijingers ALWAYS hold a raw garlic clove in one hand, crunching it between slurps. After the meal, drinking the 'noodle boiling water (Yuan Tang)' as a palate cleanser is the perfect authentic ritual.
Eating tips & etiquette
[Unique Eating] When served, diners dump all the small veggie dishes onto the noodles themselves. Take chopsticks in both hands and violently, 'like it's your sworn enemy', mix from the bottom until the hot noodles, massive veg, and salty paste become a unified brown mass, then slurp loudly.
Allergen
Wheat, Pork, Soybeans