~594 cal · 34g protein · 45g carbs · 30g fat (estimated, per serving)
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Thick noodles with dark bean sauce and raw vegetable slivers
🇨🇳 Beijing
Zhajiangmian is Beijing’s hometown noodle — a dark, salty-sweet fermented-bean sauce cooked down with pork, then dressed with a rainbow of raw vegetable slivers the eater tosses through. Old Beijing families judge the sauce by how long it was fried.
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Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
a plate of each raw slivers: cucumber, radish, carrot, blanched soybeans, scallion
Instructions
1
Fry the pork (or tofu-shiitake) in oil until browned and its fat renders.
2
Add ginger, garlic, and scallion whites; then the bean pastes, frying gently 8–10 minutes until dark, glossy, and fragrant — the long fry is the whole dish.
3
Splash in the wine and a little water; simmer to a thick, spoonable sauce.
4
Boil the noodles, drain, and divide into bowls.
5
Spoon the sauce over and surround with the raw vegetable slivers — each eater tosses their own bowl to taste.
Old Beijing home tradition.
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🌏 While it simmers — know your destination
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Beijing. The capital of fermented-bean noodles and lacquered duck.
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China. Eight great culinary traditions inside one border.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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