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Beijing (China)
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Meat
Food Flavour DNA
Nutritional Values
450kcal
20gProtein
65gCarbs
15gFat
3gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🌾 Gluten
🫘 Soy
Zhajiangmian
How to order / say it
Say it
炸酱面 — [jah-jyang-myen]
Order
I'll have Zhajiangmian, please.
Locally
请来一份炸酱面。
Say locally
Noodles topped with a redolent soybean paste sauce.
Why try it?
Zhajiangmian is a hallmark of Beijing, embodying the essence of northern Chinese food culture with its robust flavors. It offers a taste of daily Beijing urban life.
How it tastes
The noodles are firm and slightly chewy, bathed in a rich, savory, and umami sauce from fermented soybeans blended with pork or beef.
Origin & History — first documented: 1700
The dish emerged during the Qing Dynasty (1644-1912) in Beijing. Its simple preparation and satisfying flavors led to its popularity among locals and later tourists.
Recipe
Ingredients
- 🌾 200 g wheat noodles
- 🥣 100 g soybean paste
- 🥩 100 g pork
- 🥕 50 g cucumber
- 🧂 20 g ginger
- 🧄 10 g garlic
Method
- 1 Cook noodles until al dente, drain.
- 2 Sauté ginger and garlic with pork.
- 3 Stir in soybean paste and simmer.
- 4 Serve sauce over noodles with cucumber strips.
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