Noodle_With_Fried_Bean

As a specialty of  Beijing, “zhajiangmian” (noodle with fried bean sauce) is cooked by  mixing noodles with vegetables and fried bean sauce. This food represent Chinese culture and story in beijing. Chop up and cook  cucumbers, tender leaves of Chinese toon, bean sprouts, string beans,  and soybeans, so that they will be mixed with noodles later. Then  prepare the fried bean sauce by first oil-frying diced meat with shallot  and ginger, adding soybean sauce or sweet fermented flour sauce, and  then further frying them. Stew the noodles, take them out of the boiler,  pour the fried bean source on the noodles, and mix them with prepared  vegetables. This is how “zhajiangmian” are cooked. On occasion, after  noodles are taken out of the boiler, marinate them in cold water before  mixing them with fried sauce and vegetables, which is known as  “guoshuimian (noodles cooled with water),” or “liangmian (cold  noodles).”


Fried Noodles

In addition, there are noodles with fried bean sauce in Hebei,  Shanghai, Guangdong, and Northeast China, which are cooked in different  ways. Such noodles could also be found in South Korea, which were  introduced by overseas Chinese. In South Korea, black bean sauce is used  as seasoning, and noodles are mixed with onion, shrimps, and meat.  Noodles with fried bean sauce are also sold in high-ranking restaurants  in Japan. But they are laid out in quite an exquisite manner, with  noodles in the central dish, green shredded cucumber at the rim of the  surrounding plates, and yellow scrambled eggs in the core of the plate.  Finally, there is purple fried bean sauce in the middle of it. The whole  layout looks like a tray of craftwork.