Zhajiangmian

Origin

Zhajiangmian originate from Shandong province and is an iconic Northern Chinese dish. It is unknown how the dish came to be and only a few folktales are available.

Spread of vegetarian Zhajiangmian to Beijing

During the Guangxu era of the Qing dynasty, after the Eight-Nation Alliance invaded China and conquered Beijing, the Empress Dowager Cixi, Emperor Guangxu and their retinues were forced to retreat from Beijing to Xi'an. On their way, the Imperial Eunuch, Li Lianying detected a pleasant aroma, and found that the smell came from a zhajiangmian restaurant. He then reported about the restaurant to Cixi and Guangxu. Due to collective fatigue and hunger after their long trip, Cixi and Guangxu decided to have a meal in the restaurant. Li Lianying ordered a bowl of vegetarian zhajiangmian. Finding it tasty, they ordered another one. After dinner, Cixi asked everyone how they found the taste of the dish. They all replied "This is definitely a good noodle. Good, good!" Shortly after, as Emperor Guangxu was about to leave and continue their trip, Cixi demanded that Li Lianying bring the chef who made the zhajiangmian to Beijing and the palace, so they could eat zhajiangmian often once they came back. This is the story of how the vegetarian zhajiangmian made its way to Beijing.

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.

Shandong

In Shandong cuisine, the sauce is made with tianmianjiang and this version of zhajiangmian is commonly viewed as the standard within China.

Beijing

In Beijing cuisine, yellow soybean paste is used to make the sauce.

Tianjin

In Tianjin cuisine, bean paste is used to make the sauce.

Guangdong

In Cantonese cuisine, hoisin sauce is used to make the sauce.

Sichuan

In Sichuan cuisine, doubanjiang is used to make the sauce.

Northeast China

In Liaoning and Jilin, the sauce is traditionally fried with doenjang due to the influence of Korean-Chinese people in these areas.

Hong Kong

In Hong Kong cuisine, ketchup is used to make the sauce.

Buddhist

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.

Islamic

A halal version is often made with ground beef or lamb.

South Korea

In South Korea, zhajiangmian has evolved into jajangmyeon when workers from Shandong were sent by the Chinese military to Korea.

Japan

In Japan, the dish is known as jajamen and the sauce is topped on ramen noodles instead of cumian. 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).