Information about Zhajiang Mian
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In Beijing cuisine, yellow soybean paste (; pinyin: huángjià ng) is used, while in Tianjin and other parts of China sweet noodle sauce (; pinyin: tiánmià njià ng), hoisin sauce (; pinyin: hǎixiānjià ng), or doubanjiang (; pinyin: dòubà njià ng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried rather than fried, and oil is not used.
Some Chinese restaurants may refer to zhajiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zhájià ngmià n (sometimes zhà jià ngmià n, with second tone on the first syllable, in southern China and Taiwan). It is sometimes referred to by the nickname "Chinese spaghetti."
Recipe outline
The following is a rough sketch for making zhajiang mian. Consult recipe books for more detailed directions.- Dice scallions and garlic.
- Stir-fry the ground pork until it is slightly brown. Remove the meat from the wok.
- Stir-fry the green onions and garlic until they are slightly brown. (One could also add shredded tofu or soybeans to this step).
- Place the meat back into the wok/frying pan.
- Add the yellow soybean paste, sweet noodle sauce, or hoisin sauce to the mixture with some water and simmer.
- Serve this meat sauce over noodles. If desired, add condiments like shredded carrots, shredded cucumbers, bean sprouts, scrambled eggs, fresh soybeans/edamame and hot sauce.
Korean variation
Jajangmyeon is the Korean version of this dish. In addition, the brown colour of the sauce is from the use of chunjang (a salty, black-colored paste made from roasted soybeans), rather than hoisin sauce. Jajangmyeon may also feature a variety of minced seafood rather than pork.See also
Traditional Chinese
Child systems Simplified Chinese
Chữ Nôm
Sister systems Hanja, Kanji
ISO 15924 Hant
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Child systems Simplified Chinese
Chữ Nôm
Sister systems Hanja, Kanji
ISO 15924 Hant
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Simplified Chinese
Sister systems Kanji, Chữ Nôm
ISO 15924 Hans
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Sister systems Kanji, Chữ Nôm
ISO 15924 Hans
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This page contains Chinese text.
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Standard Mandarin, also known as Modern Standard Chinese
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Beijing cuisine (Chinese: 京菜 or 北京菜; Pinyin: jīngcà i; literally "capital cuisine") is a cooking style in Beijing, China.
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Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East and Southeast Asia. In some cases, such as in the production of doubanjiang
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Beijing cuisine (Chinese: 京菜 or 北京菜; Pinyin: jīngcà i; literally "capital cuisine") is a cooking style in Beijing, China.
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Yellow soybean paste (Chinese: ; pinyin: huángjià ng; literally "yellow paste") is a fermented paste made from yellow soybeans, salt, and water; wheat flour, though not formerly used, is often used as an additional ingredient in the modern day, and potassium sorbate may also be used
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Sweet noodle sauce (Simplified Chinese: ; Traditional Chinese: ; Pinyin: tiánmià njià ng; literally "sweet noodle paste"; also known as
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Hoisin sauce, or Haixian Sauce, (hǎixiānjià ng) also called Chinese barbecue sauce and suckling pig sauce, is a Chinese dipping sauce.
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Doubanjiang (Chinese: ; pinyin: dòubà njià ng; literally "beans mixed into sauce") is a spicy, salty paste made from fermented broad beans, soybeans, red chili peppers, salt, and spices.
It is used particularly in Sichuan cuisine.
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It is used particularly in Sichuan cuisine.
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Tianjin cuisine (Chinese: 津菜 or 天津菜) is derived from the native cooking styles of the Tianjin region in China, and it is heavily influenced by Beijing cuisine.
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Northeastern Chinese cuisine (东北菜; pinyin: dōngběi cà i) is a style of Chinese cuisine in Northeastern China. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons.
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Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chǎo () and bà o (). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese
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Spaghetti is a long, thin form of pasta. It is versatile, popular, and available throughout the Western world. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".
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scallion, also commonly known as green onion or spring onion, is associated with various members of the genus Allium that lack a fully-developed bulb.
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A. sativum
Binomial name
Allium sativum
L.
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae.
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Binomial name
Allium sativum
L.
Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae.
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The wok/ is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and Southeast Asia. The word "wok" comes from the Cantonese Chinese word for the item: "wok" (鑊).
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Tofu (the Japanese Romaji spelling), also known as doufu (the Chinese Pinyin spelling often used in Chinese recipes) or bean curd (the literal translation), is a food of Chinese origin[1]
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G. max
Binomial name
Glycine max
(L.) Merr.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia.
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Binomial name
Glycine max
(L.) Merr.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia.
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condiment is a prepared food, often preserved or fermented, that is added in variable quantities, most often at the table, to the diner's taste.[1]
Although sometimes considered a condiment, salt is more strictly a seasoning than a condiment, as it has not been
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Although sometimes considered a condiment, salt is more strictly a seasoning than a condiment, as it has not been
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D. carota
Binomial name
Daucus carota
L.
The carrot (Daucus carota subsp. sativus
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Binomial name
Daucus carota
L.
The carrot (Daucus carota subsp. sativus
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C. sativus
Binomial name
Cucumis sativus
L.
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as
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Binomial name
Cucumis sativus
L.
The cucumber (Cucumis sativus) is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as
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Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). The dish often contains other ingredients. Cream, butter, milk, water or oil (used in China) will dilute the egg proteins to create a softer texture.
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G. max
Binomial name
Glycine max
(L.) Merr.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia.
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Binomial name
Glycine max
(L.) Merr.
The soybean (U.S.) or soya bean (UK) (Glycine max) is a species of legume native to East Asia.
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The chili pepper, or more simply just "chili", is the fruit of the plants from the Genus Capsicum and the nightshade family, Solanaceae.
The name, which is spelled differently in many regions (chili, chile or chilli
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The name, which is spelled differently in many regions (chili, chile or chilli
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Jajangmyeon (also spelled jjajangmyeon) is a Korean dish, originated from a Chinese cuisine "Zhajiangmian," it consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood.
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Jajangmyeon (also spelled jjajangmyeon) is a Korean dish, originated from a Chinese cuisine "Zhajiangmian," it consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood.
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Sweet noodle sauce (Simplified Chinese: ; Traditional Chinese: ; Pinyin: tiánmià njià ng; literally "sweet noodle paste"; also known as
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