The beautiful passage describing Zhajiang Noodles is as follows:

Zhajiang Noodles is a special noodle of Han nationality in China. Originally originated in Beijing, Shandong cuisine. However, it was known as one of the "Top Ten Noodles in China" after it spread all over the country, and it was popular in northern areas such as Beijing, Shandong, Hebei, Liaoning and Jilin, and was made of noodles with vegetable code and fried sauce. Cut or cook cucumber, Toona sinensis, bean sprouts, green beans and soybeans, and make them into dishes for later use.

Then make fried sauce. Stir-fry diced meat, onion and ginger in oil, and then add yellow sauce or sweet noodle sauce made of soybeans to fry, which is the fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable code to make Zhajiang Noodles. There are also noodles that are soaked in cold water after being fished out and then added with fried sauce and vegetable code, which is called "over the water".

Beijing's special food recommendations: Zhajiang Noodles, fried liver, braised pork, fried belly and Beijing roast duck.

1. Old Beijing Zhajiang Noodles.

Zhajiang Noodles, an old Beijing city, was rated as one of the "Top Ten Noodles in China". After the noodles are cooked, they are put on the menu and poured with fried sauce, which is Zhajiang Noodles. Zhajiang Noodles noodles are strong, the fried sauce is salty and fragrant, and the dishes are refreshing, which is very popular among diners.

2. Stir-fried liver.

The main ingredients of fried liver are pig intestine and liver. Clean the pig intestine and liver, cut them into pieces, cook a pot of pig bone soup, add ginger, garlic, star anise, vinegar, soy sauce and yellow sauce, and simmer slowly. After the soup is stewed, put the pig intestine and liver in and continue to stew, and finally thicken it with starch.

3. Braised.

braised pork is said to have originated from Nanheng Street in the south of Beijing. Braised pork is cooked with fire, pig intestines and pig lungs.

A steaming bowl of braised pork is sprinkled with garlic paste, Chili oil and chopped green onion. The pork intestines are soft but not rotten, and the fire and pig lungs absorb enough soup, which is thick but not greasy.

4, tripe.

Fried tripe was recorded in the Qianlong period of the Qing Dynasty, and it was usually made from the venetian blinds and tripe collars of sheep or cattle. After the fresh mutton tripe or tripe was quickly cooked in boiling water, it was mixed with sesame oil, Chili oil, vinegar, salt, white sugar, soy sauce, sesame sauce, minced garlic, minced coriander and chopped green onion, which was crispy in taste and tender in texture, and was deeply loved by old Beijingers.