Zhajiangmian

Theories of origin

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.^[10] 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" (以醬代菜) by dissolving solid slabs of fermented soybean (醬坯) in water, creating a protein- and sodium-rich paste, and consuming it as a dip with vegetables.^[11][12]

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 [zh] (南大街) in Xi'an, where the imperial Grand Supervisor (大總管), Li Lianying, discovered a noodle restaurant by its appetizing aroma. The empress dowager and emperor dined at the restaurant, each partaking of a bowl of vegetarian zhajiangmian. Cixi was so impressed by the dish that on their return to Beijing, she ordered that the noodle chef join her court.^[12]

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.^[13]

Shandong

In Shandong cuisine, the sauce is made with tianmianjiang and this version of zhajiangmian is commonly viewed as the standard within China.

Beijing

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.^{[citation needed]}

Sichuan

In Sichuan cuisine, zajiangmian (雜醬麵) is considered its own version of zhajiangmian. Despite the similarity in name and contents, there is actually no clear evidence that zajiangmian originates from zhajiangmian.^{[citation needed]} Ground meat is used instead of diced meat. Doubanjiang is also added to the sauce. This results in the zajiang meat sauce being more watery than zhajiang sauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles. Zajiangmian is typically served in soup, but there is also a version that is mixed directly with the sauce. Chili oil and chopped green onion are usually added as toppings.

Northeast China

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

In Cantonese cuisine, especially Hong Kong cuisine, ketchup and chili sauce are added to the base zhajiang sauce for a slightly sweet, spicy, and sour flavor.^{[citation needed]}

Buddhist

A vegetarian version of zhajiang sauce may be made by substituting ground beef or pork with finely diced extra firm smoked tofu (熏豆腐乾), edamame (毛豆), eggplant, or extra-firm tofu (素雞). The vegetarian versions generally call for soybean paste of any sort instead of soy sauce, since the tofu chunks are larger and need more structure.

Islamic

A halal version is often made with ground beef or lamb.

South Korea

In South Korea, zhajiangmian has evolved into jajangmyeon when workers from Shandong were sent by the Chinese military to Korea.^[9]

Taiwan

In Taiwan, zhajiangmian is served with a special Taiwanese-style sauce, prepared by cutting pork belly (五花肉) into small square pieces and mixing it with doubanjiang (豆瓣醬) and tianmian sauce (甜麵醬) diluted with water. This combination is then stir-fried with ginger and dougan (豆乾). The Taiwanese version is thus "lighter", with less oil and without the dark sauce.^[14] In different parts of Taiwan, there is also a combination of thin noodles, home-rolled noodles and instant noodles. One well-known product derived from zhajiangmian is the instant noodle brand Wei Lih Men (維力炸醬麵), which has been popular with Taiwanese people since its release in 1973.^{[citation needed]}

Japan

In Japan, zhajiangmian evolved into jajamen (じゃじゃ麺) when it was brought from Northeast China.^[15] It is a popular dish in the northern Japanese city of Morioka, Iwate and is known as one of the three great noodle dishes of Morioka (盛岡三大麺).^{[citation needed]}