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Jajanjang noodles are a traditional Chinese specialty noodle dish. Originally originated in Beijing, it is Shandong Lu cuisine. However, after spreading all over the country, it is known as one of the "top ten noodles in China", popular in Beijing, Tianjin, Shandong, Hebei, Liaoning, Jilin and other northern regions, made of noodles mixed with vegetable yards and fried sauce.

Jajangmyeon is very popular in northern China, and there are also different methods of making jajangmyeon in Shaanxi, Tianjin, Shanghai, Guangdong, and Northeast China. There is also jajangmyeon in Korea, which was brought to Korea by overseas Chinese from Shandong, with spring sauce (black bean paste) as the seasoning, plus onions, shrimp, meat, etc. However, the arrangement is quite exquisite, with noodles on the middle plate, and a pinch of purple fried sauce in the center, like a plate of handicrafts.

Fried sauce noodles are a unique food in Beijing, which is made of noodles mixed with dish code, fried sauce and noodles. Cut or boil cucumbers, toons, bean sprouts, green beans, and soybeans to make a dish for later use. Then make a fried sauce, fry the diced meat, green onion and ginger in oil, and then add the yellow sauce or sweet noodle sauce made of soybeans to fry and stir-fry to make a fried sauce. After the noodles are cooked, take them out, pour them with fried sauce, and mix them with vegetable yards to make fried noodles. There are also noodles that are soaked in cold water and then added with fried sauce and vegetable code, which is called "crossing the water surface".

The popularity of jajangmyeon in China can be seen from the smooth flow of jajangmyeon in various parts of the country.

In the north, it is common to find diced pork fried sauce. It is made of semi-fat lean pork with green onions, ginger, garlic, etc. fried in an oil pan, added with yellow sauce, covered with a pot and simmered for 10 minutes. When the diced meat is grunted through the yellow sauce, the meat skin is red and bright, and the four exquisite flavors are the fried sauce of the tenderloin and the fried sauce of three fresh (shrimp, tenderloin, magnolia slices), etc., as well as the fried sauce of muxi (egg), fried tofu sauce, roasted eggplant sauce and other vegetarian products, which are oily but not greasy.

Old Beijingers eat fried noodles, pay attention to eating hot noodles in cold weather, called "pot picking" (not too water at all), eat water surface on hot days, but the soup should be exhausted. According to the season, it is accompanied by a variety of seasonal side dishes, which is called "comprehensive size". In early spring, use bean sprouts with pinched heads and tails, small radish tassels with only two cotyledons, and pour the leftover laba vinegar from the New Year. In the late spring, put flowers and peppercorns in the sauce, called pepper sauce, and the noodles are green garlic, toon sprouts, pinched vegetables, green bean mouths, small radish tassels and silk (strips). In early summer, fresh garlic, blanched fresh peas, shredded cucumbers, shredded lentils, and leeks are used as noodles. In addition, fried noodles are also available in Shanghai, Guangdong, and South Korea.

In the north, people mainly eat pasta, such as steamed buns, steamed buns, dumplings, wontons, pancakes, and noodles that northerners like to eat. However, when Beijingers mention "noodles", they are not these, but noodles, that is, "noodles" is the proper noun of noodles.

Noodles have the meaning of "longevity", so there are longevity noodles in the noodles of Peking people. In fact, in Beijing, there is such a saying: "There are three sides to life, that is, washing three sides, longevity noodles, and connecting three sides."

The so-called washing three noodles means that on the third day of the child's birth, a "washing three" ceremony is held, and relatives and friends come to eat the child's noodles and wish him a "long life and a hundred years old"; Every year on his birthday in the future, he has to eat "longevity noodles" and "pick longevity", which means to wish him "a long and blessed life"; On the third day after death, relatives and friends eat "three noodles", which means that the affection for the deceased is continuous.

In fact, not only these, in daily life, Beijing people also like to eat noodles very much, fried sauce noodles, lo noodles, several ways to eat, here we are talking about the old Beijing fried sauce noodles.

Pekingese generally only eat sliced noodles and cut noodles.

Rolling the dough is to put the mixed dough on the cutting board, roll it out into large slices with a large rolling pin, and then the maker uses a knife with his right hand to cut the strips, and pushes with his left hand to make the cut noodles stick to some dry noodles, so that they will not stick together. Finally, I put it into a handful, pick it up with both hands, cut off the connection between the two ends, and immediately put it into the pot that was already boiling.

As for dough cutting, the dough is rolled out into thin slices, then sprinkled with dry noodles, stacked layer by layer, and cut into shreds. Once the noodles are cooked, they are stirred with "toppings" and ready to eat.

When eating jajanjangmyeon, the more common one is diced pork jajangmyeon. When eating, pay attention to eating "pot picking" hot noodles on cold days, and eat cold noodles with water on hot days, and then accompany seasonal side dishes according to the season to make "noodles".

The "face code" is different in season, and each has its own exquisiteness. In early spring, it is bean sprouts and small radish tassels that are pinched and tailed; In late spring, it is green garlic, toon sprouts, green bean mouth, etc.; In early summer, it is fresh garlic, shredded cucumbers, shredded lentils, leeks, etc.

The main ingredients of the fried sauce are noodles (fuqiang noodles), pork, and vegetables. Noodles are easy to digest and absorb, and have the effects of improving anemia, enhancing immunity, and balancing nutrient absorption. Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

It is very necessary to put more vegetables as a "noodle code" to make jajangmyeon a healthy diet. Otherwise, there is more salt, less fiber, and not enough vitamin C and potassium. The sauce itself contains more protein and B vitamins, making it a good match with flour.

Of course, it should be noted that pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut, buckwheat, quail meat, and beef. Therefore, avoid using the above ingredients when making jajanjangmyeon. In addition, it is not advisable to drink a lot of water after eating pork-based jajangmyeon.

Fried noodles are a major feature of Beijing, and you can imagine how popular it is, and there is a set of ingredients that are easy to eat.

"Green bean mouth, toon sprouts, blanched leeks cut into sections; minced celery, lettuce slices, two cloves of dogtooth garlic; bean sprouts to drink, remove the roots, top flowers with thorny cucumbers cut into thin strips; The heart is beautiful, cut a few batches, blanch the beans and chop them into dices, and the small radish with green tassels; Drizzle a little chili sesame oil and splash mustard to the spicy nose and eyes.

Although there is only a small bowl of fried sauce noodles, seven dishes and eight bowls are noodles. ”

To make jajanjangmyeon, you first have to learn how to make sauce. Buy a bag of dried yellow sauce first, or a small bag if it's two people. Go home and pour out the dried yellow sauce, depending on how much you eat, and put it in a bowl. Then mix with water and mix slowly.