Zhajiang noodles are Tianjin people’s favorite daily noodle dish. The difference between Zhajiang noodles and old Beijing noodles lies in the difference between Zhajiang and Cai Ma. Tianjin Zhajiang uses Limin or other noodle sauces, and 30% fat. The meat is fried with 70% lean meat, and scrambled eggs can also be added. There are various dishes, mainly cucumber shreds and carrot shreds.

Old Beijing Zhajiang Noodles Zhajiang

Zhajang is divided into osmanthus sauce and meat sauce. Osmanthus sauce is also egg fried sauce, and meat sauce is made from minced pork belly with fat and thin ratio. Stuffing and sauce are cooked together. Yellow sauce, also known as soybean paste and bean paste, is a sticky condiment made from fried and ground soybeans and then fermented. It is a traditional condiment sauce in my country. Yellow soy sauce has a strong soy sauce and ester aroma, is salty and sweet, and can be used to cook various dishes. It is also one of the ingredients for making fried noodles. High-quality yellow sauce is mostly reddish-brown or tan, bright and shiny, with moderate viscosity, fresh and mellow taste, salty and sweet, no peculiar smell and no impurities.

Old Beijing Fried Noodles

You can add bean sprouts, celery, green beans, shredded cucumber, shredded radish, shredded cabbage, and green garlic to the dish of Old Beijing Fried Noodles. , 8 kinds of garlic. The more various vegetable codes, the better. Cucumbers, bean sprouts, radish and soybeans are indispensable. The other cabbage hearts, green beans, dried tofu and shredded beans are just prepared. Of course, raw garlic is also essential. It can be eaten in summer to kill bacteria, as well as green onions and minced ginger.