Zha Jiang Mian are a classic Beijing noodle dish that features a sticky, chunky bean sauce. We wanted to show you how to make the sauce, but because this dish is often served with hand rolled noodles, we figured it’d be important to show you how to make that, too.

Written recipe’s over here on /r/cooking:

Recipe: Old Beijing Zha Jiang Mian (老北京炸酱面) from Cooking

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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!


36 thoughts on “Zha Jiang Noodles, Old Beijing-style (老北京炸酱面)”

  1. Didn't have tian mian jiang and made it myself (there is a single utube video on this). Also, used dark miso (made in India – no other access). No meat. Replaced leek with dried onion flakes bc no access to fresh leek or onion. Replaced meat with soy granules. [Am living in remote place, without access to anything other than Amazon India lol]. And by laziness have poured the ready sauce into jar which had ghee in it (didn't want to wash – no hot water).

    And…result was amazingly tasty sauce!not authentic but yummy.

    Can you please give a good tian mian sauce recipe from scratch?

  2. I’m Chinese but have Muslim roommates so I adapted my recipe to use chopped firm tofu cubes so that we can all eat it. Honestly I like it better than pork because it’s healthier and I get to share the joy of this noodle dish with them

  3. When I was a kid in Korea in the early 80s, my family would often order jjajangmyun, which was delivered on bicycles in big metal boxes. I have never forgotten the taste that jjajangmyun, and the sauce was far more greasy and dark. Unfortunately, the recipe has changed over the years and now the dish tastes somewhat different, and since then I have been searching that "magical ingredient" which made the jjajangmyun taste so good back then. Watching your video, I wonder if the dish tasted different back in the 80s because it was still closer to the Chinese version of the dish. I will see if I can track down this red bean paste and give it a shot.

  4. So I made the noodles but I gotta say I'm not a big fan of the consistency or I did something wrong idk I don't rly think that was it, but they're verrry chewy and it was a bit off putting, that's certainly not everyone's cup of tea, or should I say, noodle TT but I'm proud I can say of myself that I made noodles from scratch haha

  5. This is the third video of yours I've heard you mispronounce "julienned". It's a short "e" sound, not a short "a" sound. (I think maybe you used to have a Julie-Ann in your life. Heeheee..) Anyway, just thought you'd like to know.

    Your work is excellent. I really appreciate your videos, guys. Thanks for this fantastic video.

  6. Ok, now it makes sense that my Korean friends always tell me that the famous dish known as "cha-jjang-myun" (차짱면?) is not really originally a Korean dish… They always told me, when we ate it, "this is like 'spaghetti' for non-Italians; they think of spaghetti as 'Italian food', even though they know damn well that their version is not the same as it is in Italy, so, similar thing in Korea; this black bean noodle dish it is our 'Chinese spaghetti'!"… At least, that's what I was told… I've never been to Korea; maybe my Korean friends were just fucking with me, who knows? 😉👍

  7. During the silla of Korea and tang of China, many Chinese merchants reside to Korea after the silla falls and those Chinese merchants established their own Chinese clans inside Korea. Gong Yoo was a Chinese descent as his ancestors and lineage came from China. His ancestors are from the Chinese scholar Confucius. That is why there's a lot of Chinese in Korea coz many of them are merchants who resides in Korea after the silla and tang war is over.

  8. This dish originated in China and brought by Chinese merchants when they resided to joseon. This was originally a Chinese dish. Zhajiangmian was an easy to eat food that most Chinese merchants brought to joseon. The popularity of this Chinese dish makes joseon people to create their own style of this dish. To all who doesn't know about Chinese history. You must search the Tang Dynasty where all Chinese culture, tradition,clothing's are shared by the tang emperor to joseon and Japan. Tang emperor shared it as a means of friendship and tang emperor even invited joseon scholars,Japan scholars to study in China to know and learned different Chinese arts etc…

  9. I really love your videos and watch them regularly, but what is holding me back from making most of the food you make, is the amount of stuff you have to buy. I mean, for European cuisines you just need basic ingredients, while for your recipes you use all sorts of pastes and sauces and fermented stuff. Do you have more recipes using basic ingredients so that I don't have to buy multiple specific items for one dish that I might only make once?

  10. Thank you SO much for including alternate forms of the recipe for vegetarians or people who cannot eat pork- I am a muslim and eating pork is considered haram, but I have always had an interest in a lot of East-Asian foods, but every time I'd see an interesting video like this one for a recipe, it would include pork and not suggest any way to substitute it, so thank you very much for giving me the information I need to be able to enjoy these recipes myself!

  11. I know this is really old and I'm probably unlikely to get a response, but do you know if you can substitute Japanese udon for 手擀面? I don't have a good setup to make noodles and I don't really want to buy all the stuff needed to make it, but I have easy access to udon. Thanks if possible for the response.

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