Zhajiangmian
This article needs additional citations for verification. (April 2008) |
![]() 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 |
Zhajiangmian | |||||||||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Chinese name | |||||||||||||||||||||||
Simplified Chinese | 炸酱 | ||||||||||||||||||||||
Traditional Chinese | 炸醬麵 | ||||||||||||||||||||||
Hanyu Pinyin | zhájiàngmiàn | ||||||||||||||||||||||
Literal meaning | "fried sauce noodles"[3][4] | ||||||||||||||||||||||
| |||||||||||||||||||||||
Korean name | |||||||||||||||||||||||
Hangul | 작장면/자장몐 | ||||||||||||||||||||||
Japanese name | |||||||||||||||||||||||
Kanji | 炸醤 | ||||||||||||||||||||||
Kana | ジャージャー |
Zhajiangmian (Chinese: 炸醬麵; pinyin: zhájiàngmiàn), 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 fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat, tofu, or egg. In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity (both dishes involve noodles with minced meat sauce) and ubiquitous nature.[5]
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 (
History
[edit]The origin of zhajiangmian is widely attributed to northern China[6][9] and sometimes specifically accredited to the coastal province of Shandong.[10][7]
Theories of origin
[edit]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.[11] 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" (以醬
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 (
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.[14]
Types
[edit]Shandong
[edit]In Shandong cuisine, the sauce is made with tianmianjiang and this version of zhajiangmian is commonly viewed as the standard within China.
Beijing
[edit]In Beijing cuisine, yellow soybean paste and tianmianjiang 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.
Sichuan
[edit]In Sichuan cuisine, zajiangmian (
Northeast China
[edit]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.
Cantonese
[edit]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.
Buddhist
[edit]A vegetarian version of zhajiang sauce may be made by substituting ground beef or pork with finely diced extra firm smoked tofu (熏
Islamic
[edit]A halal version is often made with ground beef or lamb.
South Korea
[edit]In South Korea, zhajiangmian has evolved into jajangmyeon when workers from Shandong were sent by the Chinese military to Korea.[10]
Taiwan
[edit]![](https://upload.wikimedia.org/wikipedia/commons/thumb/b/b3/Wei_Lih_Zha_Jiang_Mian_20120108.jpg/220px-Wei_Lih_Zha_Jiang_Mian_20120108.jpg)
In Taiwan, Zhajiangmian is served with a special Taiwanese-style sauce, which is prepared by
cutting pork belly (
Japan
[edit]In Japan, zhajiangmian evolved into jajamen (じゃじゃ
Preparation
[edit]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 pickled edamame, depending on the region. 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.
See also
[edit]![](https://upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png)
References
[edit]- ^ a b Sullivan, Lawrence R.; Liu-Sullivan, Nancy (2021). Historical Dictionary of Chinese Culture. Rowman & Littlefield Publishers. p. 51. ISBN 9781538146040.
Other notable dishes and snacks identified with Beijing include the following: dumplings (jiaozi); noodles with soybean paste (zhajiangmian); [...].
- ^ a b Song, Weijie (2018). Mapping Modern Beijing: Space, Emotion, Literary Topography. Oxford University Press. p. 141. ISBN 978-0-19-020067-1. Retrieved 2023-04-06.
[...] Beijing-style buns and noodles, such as steamed buns stuffed with sweetened bean paste (
豆 包 ), noodles served with fried bean sauce (炸醬麵), [...]. - ^ a b Dunlop, Fuchsia (2019). Every Grain of Rice: Simple Chinese Home Cooking. Bloomsbury Publishing. p. 141. ISBN 978-1-5266-1784-2.
'Fried sauce noodles', or zha jiang mian, is a Beijing specialty that is now popular all over the country.
- ^ Le, Mike; Le, Stephanie (2022). That Noodle Life: Soulful, Savory, Spicy, Slurpy. Workman Publishing Company. p. 191. ISBN 9781523508556.
Beijing's signature noodle is zha jiang mian, or fried sauce noodles.
- ^ "Beijing-style noodles with minced pork (Aka Chinese bolognese)". 28 May 2021.
- ^ a b Phillips, Carolyn (2016). All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook]. Clarkson Potter/Ten Speed. p. 42. ISBN 9781607749820. Retrieved 2023-04-06.
Zhajiangmian means "deep-fried sauce noodles" [...] most folks think of this dish as being from Beijing
- ^ a b Ku, Josh (2023). Win Son Presents a Taiwanese American Cookbook. ABRAMS. p. 85. ISBN 9781683359906. Retrieved 2023-04-06.
- ^ He, Weijie; Chen, Xin (2013-07-09). "
中国 "十 大面 条 "公布 :云 吞面落榜 热干面 雄 起 " [China's 'Ten Great Noodles' Announced: Wonton Noodles misses the cut, Hot Dry Noodles triumphs]. Yangcheng Evening News (羊 城 晚 报) (in Chinese). Retrieved 2023-04-06. - ^ Gaw, Frankie (2022). First Generation: Recipes from My Taiwanese-American Home [A Cookbook]. Clarkson Potter/Ten Speed. p. 95. ISBN 9781607749820. Retrieved 2023-04-06.
Zhajiangmian [...] always reminds me of early childhood. Originating in northern China, it's a classic recipe with many variations across regions, its flavors evolving as it made its way to places such as Korea (where it became jajangmyeon) and Japan (where it became jajamen).
- ^ a b Mark Antonation (April 12, 2016). "Chinese, Korean and Japanese Versions of One Noodle Bowl and Where to Find Them". Westword.
- ^ Shurtleff, William; Aoyagi, Akiko (2004d). "Chapter 36: History of Tofu". History of Soybeans and Soyfoods: 1100 B.C. to the 1980s, Volume IV, The History of Traditional Non-Fermented Soyfoods. Soyinfo Center. Archived from the original on 2011-06-23. Retrieved 2007-06-16.
- ^ "炸醬麵" [Zhajiangmian].
食品 與 生活 (in Chinese). No. 7. Shanghai, China:食品 與 生活 雜誌 社 . 2011-07-01. - ^ a b "
北京 炸酱面 ,到底 有 多 讲究" [Intricacies of Beijing zhajiangmian] (in Chinese). Sohu. 2021-08-11. Retrieved 2023-04-06.
[Nurhaci, founding father of the Qing dynasty, led constant and aggressive conquests that left his troops malnourished. He then proposed a strategy to improve combat effectiveness: "supplant rations with jiang (fermented soybean paste)". During encampment, Nurhaci ordered soldiers to requisition jiang and sun-dry portions into solid slabs. Soldiers packed dried jiang into the field, where they would prepare it by immersing in water, then consume it as a dip with foraged vegetables. [...] In the Guangxu era of the Qing dynasty, the Eight-Nation Alliance invaded Beijing. The Empress Dowager Cixi fled Beijing and evacuated to Xi'an. By the time they reached Nan Dajie in Xi'an, [the empress's retinues] were wearied. A delightful aroma wafted through the air, and imperial Grand Supervisor Li Lianying glanced aloft to find a zhajiangmian restaurant. They entered to dine and each ordered a bowl of vegetarian zhajiangmian. The empress dowager said, "What exquisite flavour. Another!" Afterward, the empress dowager ordered Li Lianying to escort the zhajiangmian chef to the Forbidden City. And so zhajiangmian was brought to Beijing.]清朝 奠基者 努 尔哈赤 早年 征 战时,由 于总是 行 军打仗,士 兵 盐分补充不足 。为避免 战斗力 降 低 ,努 尔哈赤 提出 "以酱代 菜 ",每 逢驻扎就在 当地 征 购豆酱,然 后 晒 成 酱坯让士兵 带在身上 。野外 用 餐时,把 酱坯用 水泡 开,采 来 野菜 蘸着吃 。[...]光 绪年间,八国联军侵入北京,慈禧太 后 仓皇逃至西安 ,走 到 城内南 大 街 时,舟 车劳顿令一行人疲惫不堪。此时,一阵香味扑鼻而来,总管李 莲英抬头一 看 ,是 家 炸酱面 馆。众人进了面 馆,每 人 来 了 一 碗 素 酱面。没 想到 ,慈禧太 后 意 犹未尽 :"味 道真 好 ,再来 一 碗 !"后 来 ,慈禧太 后 嘱 咐李莲英把 做炸酱面的 人 带回紫 禁城 ,从此炸酱面 就在北京 落户了 。 - ^ "The Historical Study on Old Beijing Noodles with Fried Bean Sauce--《Culinary Science Journal of Yangzhou University》2009
年 04期 ". en.cnki.com.cn. Retrieved 2020-06-29. - ^
李 珮雲 (2022-11-18). "台 式 炸醬麵用「這種麵條」最 搭!醬汁、配 料 美味 比例 解 密 " (in Chinese (Taiwan)). Liberty Times. Retrieved 12 April 2024. - ^ "じゃじゃ
麺 の歴史 ". odette.or.jp (in Japanese). Retrieved 22 August 2020.