The biggest difference between Korean noodles and Chinese noodles is the sauce used. Korean noodles are made with a spring sauce, while the most famous Chinese noodles are Old Beijing noodles, which are made with a dry yellow sauce and sweet flour sauce. The spring sauce is not fermented, but rather boiled and tossed directly, giving it a strong soy flavor and bean smell. On the other hand, dry yellow sauce and sweet noodle sauce are both made through fermentation and have a sweet, soybean flavor, making Chinese fried noodles taste better.

Beijing Fried Noodles. Dry yellow sauce and sweet noodle sauce each area 1 to 1 ratio poured into a large enough container, followed by a little yellow wine and stirred well, the raw fried sauce is ready to finish. Pork cut into about one centimeter square, fat meat and lean meat must be separate fried to, meat marinade process can also be separate marinade, add cooking wine and pepper can be. Hot pan with little oil, the fat meat first into the pan and stir fry, stir fry lard, meat particles also showed charred yellow, and then the ginger, lean meat particles, dried tofu particles into the pan and stir fry, and add a little salt, soy sauce and sugar, lean meat stir fry until browned, will be ready to raw frying sauce poured into the pan, stir frying slowly, stir frying process needs to be constantly stirring, to avoid the phenomenon of the paste pot. If the sauce is too sticky, you can add the appropriate amount of yellow wine. After about half an hour of simmering, the sauce is ready to serve.

The side dishes of Old Beijing Fried Noodle Sauce emphasize on seasonal vegetables, such as mung bean sprouts, shredded cucumber, shredded carrots, fried egg, garlic cloves, and mushrooms, which can be chosen according to your own preferences and seasons. After the noodles are cooked, they are topped with fried sauce and tossed with veggies for an authentic bowl of Old Beijing Fried Noodles.

Korean Fried Noodles. Korean spring sauce is made from steamed and mashed black beans, sugar and soy sauce, three parts fat meat cut into cubes and seven parts lean meat cut into cubes. You also need to prepare potatoes, onions, cucumbers, carrots and mushrooms. Add cooking oil to the pan, sauté the spring sauce over low heat and add the right amount of sugar to taste, stir-fry well and set aside. Cut all the vegetables into julienne strips, fry the fat meat and lean meat separately, and fry the onions, potatoes and mushrooms in the fat oil in the wok. Sauté the onions, potatoes and mushrooms in lard. The fried ingredients are all poured into the pot, add the right amount of water to simmer and thicken can be.?