A bowl of zhajiangmian garnished with cucumber | |
| Alternative names | noodles with soybean paste,[1] noodles with fried bean sauce[2] |
|---|---|
| Type | Chinese noodles, Banmian |
| Place of origin | Shandong, China |
| Main ingredients | cumian, pork, fermented soybean paste |
| Regional names | |||||||||||||||
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| Chinese name | |||||||||||||||
| Chinese | 炸醬麵 | ||||||||||||||
| Traditional Chinese | 炸醬麵 | ||||||||||||||
| Simplified Chinese | 炸酱面 | ||||||||||||||
| Hanyu Pinyin | zhájiàngmiàn | ||||||||||||||
| Literal meaning | "fried sauce noodles"[3][4] | ||||||||||||||
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| Korean name | |||||||||||||||
| Hangul | 작장면/자장몐 | ||||||||||||||
| Japanese name | |||||||||||||||
| Kanji | 炸醤麺 | ||||||||||||||
| Kana | ジャージャー麺 | ||||||||||||||
Zhajiangmian (simplified Chinese: 炸酱面; traditional Chinese: 炸醬麵; pinyin: zhá jiàng miàn), commonly translated as "noodles served with fried bean sauce",[2] is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a soybean-based sauce. Variations may include toppings of vegetables, beans, meat, tofu, or egg.
Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸酱面),[1][3][5][6] which is recognized as one of the Ten Great Noodles of China (中国十大面条).[7] Zhajiangmian has also been adapted into the traditional cuisines of Taiwan, South Korea (as jajangmyeon), and Japan (as jajamen).
The origin of zhajiangmian is widely attributed to northern China[5][8] and sometimes specifically accredited to the coastal province of Shandong.[9][6]
There are several theories of zhajiangmian'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.[10] One theory maintains that the earliest form of zhajiangmian was created during the late 16th century in Manchuria by Nurhaci, the Emperor Taizu of Qing. Sources claim that during the Jurchen unification, Nurhaci commanded his troops to "supplant rations with jiang" (以酱代菜) by dissolving solid slabs of fermented soybean (酱坯) in water, creating a protein- and sodium-rich paste, and consuming it as a dip with vegetables.[11][12]
Another theory suggests that zhajiangmian was discovered in Xi'an, Shaanxi and introduced to Beijing by the Empress Dowager Cixi. In 1900, forces of the Eight-Nation Alliance invaded Beijing. The entire imperial court, including Empress Dowager Cixi and the Guangxu Emperor, fled Beijing and evacuated to Xi'an. The empress's retinues were wearied by the time they reached Nan Dajie (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 vegetarian zhajiangmian. Cixi was so impressed by the dish that on their return to Beijing, she ordered that the noodle chef join her court.[12]
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.[13]
In Shandong cuisine, the sauce is made with tianmianjiang and this version of zhajiangmian is commonly viewed as the standard within China.
In Beijing cuisine, yellow soybean paste and Tianmian sauce are 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-style Zhajiangmian is the most well-known version, even over the original Shandong Zhajiangmian.
In Sichuan cuisine, Zajiangmian (杂酱面) is considered its own version of Zhajiangmian. Despite the similarity in name and contents, there is actually no clear evidence that Zajiangmian originates from Zhajiangmian. Ground meat is used instead of diced meat. doubanjiang is also added to the sauce. This results in the Zajiang meat sauce being more watery than Zhajiang sauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles. Zajiangmian is 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.
In Liaoning and Jilin, the Zhajiang sauce is traditionally fried with Dajiang sauce. Ground meat is commonly used. Northeast Zhajiang sauce also has two special variations: 'Egg Zhajiang' and 'Egg and Green Chili Zhajiang' which contain no meat.
In Cantonese especially Hong Kong cuisine, ketchup and chili sauce is added to the base Zhajiang sauce and brings a slightly sweet, spicy, and sour flavor.
A vegetarian version of zhajiang sauce may be made by substituting ground beef or pork with finely diced extra firm smoked tofu (熏豆腐乾), edamame (毛豆), eggplant, or extra firm tofu (素雞). The vegetarian versions generally call for soybean paste of any sort instead of soy sauce, since the tofu chunks are larger and need more structure.
A halal version is often made with ground beef or lamb.
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Main article: Jajangmyeon |
In South Korea, zhajiangmian has evolved into jajangmyeon when workers from Shandong were sent by the Chinese military to Korea.[9]
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Main article: Morioka Jajamen |
In Japan, zhajiangmian evolved into jajamen (じゃじゃ麺) when it was brought from Northeast China.[14] It is a popular dish in the northern Japanese city of Morioka, Iwate and is known as one of the three great noodle dishes of Morioka (盛岡三大麺).
Zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste. Zhajiang also means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into the Classical Chinese term.
The topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, and pickles edamame, depending on regions. Chopped omelette or in lieu of extra firm tofu can also be alongside. Low-fat dieters often use minced skinless chicken for the meat portion.
