Open Access Articles- Top Results for Zhajiangmian


Type Chinese noodles
Place of origin China
Main ingredients Cumian, ground pork, zhajiang (fermented soybean paste)
16x16px Cookbook:Zhajiangmian  16x16px Zhajiangmian
Chinese name
Traditional Chinese 炸醬麵
Simplified Chinese 炸酱面
Korean name
Hangul 자장면/짜장면
Japanese name
Kanji 炸醤麺
Kana ジャージャー麺

Zhajiangmian (Traditional Chinese:炸醬麵, Simplified Chinese:炸酱面. Literally "fried sauce noodles") is a Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with zhajiang (炸醬), which is salty fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黃醬) is used, while in Tianjin and other parts of China tianmianjiang (甜麵醬), hoisin sauce (海鮮醬), or broad (fava) bean sauce (荳瓣醬) may be used in place of the yellow soybean paste. Soy sauce can also be used instead of the soybean paste. Simplified Chinese:(炸酱) also means fried sauce, as the sauce itself is fried, although this homonym does not carry over into the Traditional Chinese term which describes the actual bean paste.

A version suitable for vegans may be made with finely diced (熏豆腐干)(extra firm smoked tofu),(黄豆)edamame, or (素鸡)(extra firm tofu) instead of ground beef or pork. Lacto-ovo vegetarian versions may use chopped omelette alongside or in lieu of extra firm tofu or edamame.

The vegetarian versions generally call for soybean paste (酱) of any sort instead of soy sauce, since the tofu chunks are larger and need more structure. Low-fat dieters often use ground, skinless chicken for the meat portion since ground turkey is not very popular in Asia, and a halal version is often made with ground beef or lamb.

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