📝 About This Recipe
Known as the 'Spaghetti of the East,' Zha Jiang Mian is a legendary Beijing staple featuring chewy hand-pulled wheat noodles topped with a rich, savory, and deeply umami fermented soybean sauce. The magic lies in the 'fried' sauce technique, where fatty pork belly is slow-simmered with dark bean pastes until the oil separates, creating a glossy, luxurious coating. Served with a vibrant array of crunchy, fresh vegetable 'codiments,' this dish offers a perfect textural harmony that has comforted generations of northern Chinese families.
🥗 Ingredients
The Meat & Aromatics
- 500 grams Pork Belly (skin removed, hand-diced into 1/2 cm cubes)
- 1 tablespoon Ginger (peeled and finely minced)
- 3 stalks Scallions (white parts finely chopped; reserve greens for garnish)
- 2 tablespoons Shaoxing Wine (for deglazing)
- 3 tablespoons Vegetable Oil (neutral flavor)
The Signature Sauce Base
- 150 grams Sweet Bean Sauce (Tianmianjiang) (provides sweetness and depth)
- 150 grams Soybean Paste (Huangjiang) (provides saltiness and umami)
- 1 teaspoon Dark Soy Sauce (for a deep mahogany color)
- 1 tablespoon Rock Sugar (crushed into small pieces)
- 1/2 cup Warm Water (to thin the paste)
Noodles & Fresh Toppings
- 800 grams Fresh Wheat Noodles (thick, chewy variety preferred)
- 1 large Cucumber (julienned into matchsticks)
- 1 cup Bean Sprouts (blanched briefly)
- 4-5 pieces Radishes (julienned)
- 1/2 cup Edamame or Green Peas (boiled until tender)
- 4-6 pieces Garlic Cloves (served raw on the side for biting)
👨🍳 Instructions
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1
In a medium bowl, whisk together the Sweet Bean Sauce, Soybean Paste, Dark Soy Sauce, and warm water until smooth. Set aside.
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2
Heat 3 tablespoons of oil in a heavy-bottomed wok or skillet over medium heat. Add the hand-diced pork belly cubes.
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3
Fry the pork belly for 8-10 minutes, stirring occasionally, until the fat has rendered out and the meat is golden-brown and slightly crispy.
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4
Add the minced ginger and the white parts of the scallions to the wok. Sauté for 1-2 minutes until fragrant but not browned.
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5
Pour the Shaoxing wine around the edges of the wok to deglaze, scraping up any flavorful bits stuck to the bottom.
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6
Pour the prepared sauce mixture into the wok. Turn the heat down to low. This is the 'frying' part of the 'Fried Sauce'.
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7
Add the rock sugar. Simmer the sauce gently for 20-25 minutes, stirring frequently to prevent scorching. The sauce is ready when it has thickened significantly and a layer of clear oil separates and floats to the top.
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8
While the sauce simmers, prepare your vegetable toppings. Blanch the bean sprouts and peas in boiling water for 1 minute, then shock in ice water. Julienne the cucumber and radishes.
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9
Bring a large pot of water to a rolling boil. Cook the fresh wheat noodles according to package instructions (usually 3-5 minutes) until al dente.
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10
Drain the noodles. For a traditional 'warm' style, do not rinse. For a 'cool' summer style, rinse briefly under cold running water.
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11
Portion the noodles into four large bowls.
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12
Ladle a generous amount of the hot fried sauce over the center of the noodles.
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13
Arrange the cucumber, radishes, bean sprouts, and peas in neat piles around the sauce. Garnish with reserved green scallions.
💡 Chef's Tips
Hand-dicing the pork belly is superior to using ground pork; the small chunks of fat provide essential bursts of flavor. Don't rush the simmering process; the oil must separate from the paste to achieve the authentic 'Zha' (fried) flavor. If you can't find Soybean Paste (Huangjiang), you can substitute with Japanese Red Miso, though the flavor will be slightly less salty. Always serve with raw garlic cloves on the side; taking a bite of raw garlic between mouthfuls of noodles is the traditional Beijing way to cut through the richness. Adjust the ratio of Sweet Bean Sauce to Soybean Paste if you prefer a saltier or sweeter profile.
🍽️ Serving Suggestions
Pair with a simple, clear seaweed or egg drop soup to balance the saltiness of the sauce. Serve with a side of smashed cucumber salad (Pai Huang Gua) for extra crunch. A cold glass of Tsingtao beer or a smoky Oolong tea complements the fermented flavors perfectly. Offer Chinkiang black vinegar on the table for guests who like a tangy lift to their noodles. Include a small dish of chili oil for those who want to add heat to the savory base.