Zhajiangmian
is as follows:
Zhajiangmian is a traditional Chinese noodle dish, known as one of the Ten Greatest Noodles of China, and is a Beijing dish. Beijing cuisine, the main ingredients for the noodles, soy sauce, bean sprouts, cucumbers, etc., taste salty, sour and spicy, fresh and crisp, strong. Fried noodles are very popular in northern China, while Shaanxi, Tianjin, Shanghai, Guangdong and Northeast China also have different ways of making fried noodles.
Korea also has fried noodles in sauce, which were brought to Korea by overseas Chinese from Shandong province, and are flavored with chunjang (black bean paste) and topped with onions, shrimp and meat. But the presentation is quite delicate, with noodles in the middle plate and a pinch of purple sauce in the center, like a plate of handicrafts. Noodles in fried sauce are a specialty of Beijing, made by mixing vegetable yards and fried sauce with noodles.
Cucumber, toon, bean sprouts, green beans and soybeans are chopped or boiled to make a vegetable code. Then make the fried sauce by frying the diced meat and green onion and ginger in oil, and then add the yellow sauce made from soybeans or sweet noodle sauce to fry it. After the noodles are cooked, they are pulled out, called "pot picker" by the old Beijingers, poured with the fried sauce and mixed with the vegetable code, which makes the noodles with fried sauce.
The popularity of fried noodles in China can be seen in the jokes about them that have been written around the country. In the north, it is common to see diced pork in fried sauce. It is half fat lean pork diced with onion, ginger, garlic, etc. in the frying pan frying, add the yellow thin sauce, cover the pot with a lid on a small fire cooing for 10 minutes. When the diced pork is saturated with the yellow sauce, the skin of the meat is red and fragrant.
And the elaborate is to use the tenderloin diced fried sauce three fresh (shrimp, tenderloin, sliced yucca) fried sauce, etc., as well as muxi (egg) fried sauce, fried tofu diced sauce, roasted eggplant diced sauce and other vegetarian products, oil, but not greasy. Old Beijingers eat fried noodles, cold days to eat hot, so-called "pot pick" (completely without water), hot days to eat water noodles, but the soup to grate all.
According to the season with a variety of seasonal vegetables, so-called "full yarder". In the early spring, the bean sprouts (called pinched vegetables), small water radish tassels with only two cotyledons are poured with leftover Laha vinegar from New Year's Eve.
In the depths of spring, the sauce is made with freshly cut peppercorns, called peppercorn sauce, and the pasta is made with garlic, toon sprouts, pinched vegetables, green bean sprouts, small radish tassels, and juliennes (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, lentils, and leeks are used as noodles. In addition, Shanghai, Guangdong and Korea also have fried noodles.