2. Zhajiangmian (Beijing Fried Sauce Noodles)
Overview:
Zhajiangmian is a beloved traditional Beijing noodle dish and a cornerstone of Jing cuisine, widely enjoyed throughout the Beijing-Tianjin-Hebei region. At its heart are chewy noodles tossed with a rich, savory “zhajiang” (fried bean sauce) and an array of fresh seasonal vegetable toppings—known as caima.
The signature sauce is made by slowly stir-frying diced pork belly—ideally with a balanced ratio of fat and lean meat—in a blend of fermented yellow soybean paste (gan huangjiang) and sweet wheat paste (tianmianjiang). Cooked over low heat using the traditional “small-bowl dry-fry” method (xiao wan gan zha), the sauce simmers until it turns a deep amber-brown, developing a complex umami depth while maintaining a clean separation between oil and paste—a hallmark of authentic preparation.
The noodles are typically hand-rolled or machine-cut wheat noodles, boiled al dente and then rinsed in cold water to enhance their springy, toothsome texture.
A proper bowl of Zhajiangmian comes crowned with a colorful medley of caima—usually more than ten types of seasonal vegetables, such as julienned cucumber, blanched soybean sprouts, shredded radish (often the vibrant magenta “Xinli Mei” variety), celery, edamame, and more—adjusted according to what’s fresh each season.
More than just a comfort food, Zhajiangmian is a cultural emblem of old Beijing, evoking memories of life in the city’s narrow hutongs, where the aroma of simmering sauce once drifted from every courtyard kitchen.