1. Old Beijing Zhajiang Noodles. Put bean paste and sweet noodle paste in a bowl according to the ratio of 1:1 and mix well; Wash the fat and lean meat, and change the knife to dice; Wash green onions and change knives. Add oil to the pot, stir-fry diced meat until it is raw, add chopped green onion, stir-fry the prepared sauce twice, add water, salt and sugar, bring to a boil, then turn to low heat and cook until the sauce is easy to thicken. Cook the noodles and pour the fried sauce.

2. Zhajiang Noodles with diced eggplant. Wash eggplant, remove pedicels, cut into small pieces, sprinkle appropriate amount of salt for 1 minutes, rinse and drain, sprinkle appropriate amount of dry starch and mix well, and chop garlic and onion ginger. Put a proper amount of oil in the pot, add minced garlic and saute, add eggplant, stir-fry until the eggplant becomes soft, add minced meat and stir-fry, add onion and ginger, add a little cooking wine, and stir-fry the minced meat. Put the sweet noodle sauce in the pan, stir-fry the sweet sauce with low fire until the sauce thickens, add a little sugar and oyster sauce to taste, add a spoonful of sesame oil before taking out the pan, and stir well. Cook the noodles and pour the sauce directly.

3. Zhajiang Noodles with beef and potatoes. Dice beef and potatoes; Add a little cooking wine, soy sauce, starch and oil to minced beef with onion, ginger and garlic for a while; Put the onion companion bean paste, sweet noodle paste and soybean sauce into a bowl, add some water and stir well. Stir-fry shallots, ginger and garlic in hot oil in the pot, add minced beef and stir-fry until the color turns white, and serve out; Leave the bottom oil in the pot, stir-fry the potatoes until they are raw, pour in the minced beef and the prepared sauce, stir-fry and add a little light soy sauce, bring to a boil with high fire, and simmer until the sauce thickens. Sprinkle with chopped green onion and cooked sesame seeds. Mix the prepared fried sauce with noodles and side dishes.