Beijing Zhajianmian Noodle

北京炸醬麵 Beijing Zhajianmian (Noodles with soybean paste Beijing style). Handmade noodles top with cucumber shreds, mung bean or soybean sprouts, boiled salted green soybeans as old recipe suggests, I always like to include more veggies to go with the soul of this noodle–fermented soybean paste stir-fried with diced pork–to enrich my daily vegetable intake yet to enjoy a fresh, light, savory meal. The vegetarian version of this noodle is easy to make, too! Simply replace pork with diced firm tofu and add some sliced omelette along with the veggies to make the whole dish more tasty.
P.s. The meatballs with diced tofu is just some extra protein for meat lovers.


Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!