Zhajiangmian, commonly translated as noodles served with fried bean sauce, is a Chinese dish of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce, with variations adding fresh or pickled vegetables, beans, meat, tofu, or egg. It originated in Shandong, and its popular Beijing variation is recognized as one of the Ten Great Noodles of China; it has also been adapted into South Korean cuisine as jajangmyeon and Japanese cuisine as jajamen.
Facts
Origin Period, From (Year) Origin Region Connections
In Cuisine
Source Zhajiangmian, Wikipedia
Uses Ingredient
Source Zhajiangmian, Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Zhajiangmian, Wikipedia
Sources
1. Zhajiangmian, Wikipedia
Lead section
Zhajiangmian originated in Shandong, China, and is a well-known dish known within and beyond China.
Theories of origin
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.
Uses Ingredient: Pork, infobox main_ingredient field
Cumian, pork, fermented soybean paste
In Cuisine: Chinese Cuisine, lead paragraph
Zhajiangmian (Chinese: 炸醬麵; pinyin: zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce", is a dish of Chinese origin consisting of thick wheat noodles topped with zhajiang, a fermented soybean-based sauce.
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