Zhajiangmian

Zhajiangmian(Chinese:炸醬麵;pinyin:zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce",is a dish ofChineseorigin consisting ofthick wheat noodlestopped withzhajiang, a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat,tofu, or egg.  In the Western press, it is occasionally dubbed "Beijingbolognaise" due to its superficial similarity (both dishes involve noodles with minced meat sauce) and ubiquitous nature.
Zhajiangmianoriginated inShandong,Chinaand is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguablyBeijing zhajiangmian(北京炸醬麵),which is recognized as one of the Ten Great Noodles of China (中國十大麵條).Zhajiangmianhas also been adapted into the cuisines ofSouth Korea(asjajangmyeon), andJapan(asjajamen).
The origin ofzhajiangmianis widely attributed to northern Chinaand sometimes specifically accredited to the coastal province ofShandong.
There are several theories ofzhajiangmian's origins, many of which revolve around Chinese monarchs. The veracity of these claims is tenuous as important inventions in Chinese history were frequently attributed to prominent leaders and figures of the time.One theory maintains that the earliest form ofzhajiangmianwas created during the late 16th century inManchuriabyNurhaci, the Emperor Taizu of Qing. Sources claim that during theJurchen unification,Nurhacicommanded his troops to "supplant rations withjiang" (以醬代菜) by dissolving solid slabs of fermented soybean (醬坯) in water, creating a protein- and sodium-rich paste, and consuming it as a dip with vegetables.
Another theory suggests thatzhajiangmianwas discovered inXi'an,Shaanxiand introduced toBeijingby theEmpress Dowager Cixi. In 1900, forces of theEight-Nation Allianceinvaded Beijing. The entire imperial court, including Empress Dowager Cixi andthe Guangxu Emperor, fled Beijing and evacuated to Xi'an. The empress's retinues were wearied by the time they reachedNan Dajie[zh](南大街) in Xi'an, where the imperial Grand Supervisor (大總管),Li Lianying, discovered a noodle restaurant by its appetizing aroma. The empress dowager and emperor dined at the restaurant, each partaking of a bowl of vegetarianzhajiangmian. Cixi was so impressed by the dish that on their return to Beijing, she ordered that the noodle chef join her court.
Analysis of the subjective factors such as Beijing city development in Qing and Ming dynasties, food supply, climate, people's living conditions comes to a conclusion that Bean Paste Noodles and Old Beijing Noodles with Fried Bean Sauce occurred at the same time. The symbolic sign "Old Beijing Noodles with Fried Bean Sauce" is hidden but rich in profound cultural connotation.
InShandong cuisine, the sauce is made withtianmianjiangand this version ofzhajiangmianis commonly viewed as the standard within China.
InBeijing cuisine,yellow soybean pasteandtianmianjiangare combined to make the sauce. During the process of frying the sauce, a large amount of white scallion is added, and diced pork is used instead of ground meat. Typically the dish is served with a variety of crunchy vegetables, such as cucumber, radish, roseheart radish, bean sprouts, celery, and soybeans. Thick handmade noodles are preferred. In China, Beijing-stylezhajiangmianis the most well-known version, even over the original Shandongzhajiangmian.
InSichuan cuisine,zajiangmian(雜醬麵) is considered its own version ofzhajiangmian.
Despite the similarity in name and contents, there is actually no clear evidence thatzajiangmianoriginates fromzhajiangmian. Ground meat is used instead of diced meat.Doubanjiangis also added to the sauce. This results in thezajiangmeat sauce being more watery thanzhajiangsauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles.Zajiangmianis typically served in soup, but there is also a version that is mixed directly with the sauce. Chili oil and chopped green onion are usually added as toppings.
InLiaoningandJilin, thezhajiangsauce is traditionally fried withDajiangsauce.
Ground meat is commonly used. Northeastzhajiangsauce also has two special variations: 'Egg Zhajiang' and 'Egg and Green Chili Zhajiang' which contain no meat.
In Cantonese especiallyHong Kong cuisine,ketchupand chili sauce is added to the basezhajiangsauce and brings a slightly sweet, spicy, and sour flavor.
Avegetarianversion ofzhajiangsauce may be made by substituting ground beef or pork with finely diced extra firm smokedtofu(熏豆腐乾),edamame(毛豆), eggplant, or extra firmtofu(素雞). The vegetarian versions generally call forsoybean pasteof any sort instead of soy sauce, since the tofu chunks are larger and need more structure.
Ahalalversion is often made with ground beef or lamb.
InSouth Korea,zhajiangmianhas evolved intojajangmyeonwhen workers from Shandong were sent by the Chinese military to Korea.
In Taiwan, zhajiangmian is served with a special Taiwanese-style sauce, which is prepared by 
cuttingpork belly(五花肉) into small square pieces and mixing withdoubanjiang(豆瓣醬) andTianmian sauce(甜麵醬) diluted with water. Then, oil is heated in a pan and ginger anddougan(豆乾) is added with stir-fry. This means that the Taiwanese version is 'lighter', with less oil and without the dark sauce.In different parts of Taiwan, there is also a combination of thin noodles, home-rolled noodles and instant noodles. One famous product derived from the zhajiangmian is the instant noodle brandWei Lih Men(維力炸醬麵) which is popular with Taiwanese people since its release in 1973.
In Japan,zhajiangmianevolved intojajamen(じゃじゃ麺) when it was brought fromNortheast China.It is a popular dish in the northern Japanese city ofMorioka,Iwateand is known as one of the three great noodle dishes of Morioka (盛岡三大麺).
Zhajiangsauce is normally made by simmering stir-fried diced meat orground pork or beefwith saltyfermented soybean paste.Zhajiangalso means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into theClassical Chineseterm.
The topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, and picklededamame, depending on the region. Choppedomeletteor in lieu of extra firmtofucan also be alongside.Low-fat dietersoften use minced skinlesschickenfor the meat portion.