At the table
Mix the bean sauce and vegetables through the noodles. Start with a little sauce, then add more to taste.
Vegetable toppings and the balance of the bean sauces vary from one cook to another.
Chewy noodles, crisp cucumber and savory pork bean sauce give a shareable bowl with contrasting textures; cut the noodles into manageable lengths.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Vegetable toppings and sauce proportions vary.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory bean sauce
- Chili heat
- Texture
- Chewy noodles and crisp cucumber.
- How it’s made
- Fry the pork sauce; serve over boiled noodles.
Vegetable toppings and sauce proportions vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Beijing.
About this regional connection
Beijing: A dish associated with Beijing; individual preparations vary.
Ask if they have it first
请问你们有北京炸酱面吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
An everyday Beijing home meal
This account describes a tradition or story, rather than an established historical fact.
Older Beijing home cooking made zhajiang noodles an everyday household meal rather than grand restaurant fare. The noodles were hand-rolled or hand-stretched with fermented yellow-bean sauce and seasonal toppings, such as toon buds in spring, cucumber in summer and Chinese cabbage in winter. One remembered hutong scene pairs a large bowl of hot noodles with a whole cucumber at the doorway. These details place the dish in everyday home and neighborhood food memory.
