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Zhajiangmian

From Wikipedia, the free encyclopedia
Not to be confused withZajiangmianorJajangmyeon.

Zhajiangmian
A bowl ofzhajiangmiangarnished with cucumber
Alternative namesNoodles with soybean paste,[1]noodles with fried bean sauce[2]
TypeChinese noodles,Banmian
Place of originShandong,China
Main ingredientsCumian,pork,fermented soybean paste
Zhajiangmian
Chinese name
Simplified ChineseTạc tương diện
Traditional ChineseTạc tương diện
Hanyu Pinyinzhájiàngmiàn
Literal meaning"fried sauce noodles"[3][4]
Transcriptions
Standard Mandarin
Hanyu Pinyinzhájiàngmiàn
Bopomofoㄓㄚˊ ㄐㄧㄤˋ ㄇㄧㄢˋ
Wade–Gilescha2-chiang4-mien4
Tongyong Pinyinjhá-jiàng-miàn
IPA[ʈʂǎ.tɕjâŋ.mjɛ̂n]
Yue: Cantonese
Yale Romanizationjajeungmihn
Jyutpingzaa3 zoeng3 min6
IPA[tsa˧ tsœŋ˧ min˨]
Korean name
Hangul작장면/자장몐
Japanese name
KanjiTạc 醤 diện
Kanaジャージャー diện

Zhajiangmian(Chinese:Tạc tương diện;pinyin:zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce",[2]is a dish ofChineseorigin consisting ofthick wheat noodlestopped withzhajiang,a fermented soybean-based sauce. Variations may include toppings of fresh or pickled vegetables, beans, meat,tofu,or egg. In the Western press, it is occasionally dubbed "Beijingbolognaise"due to its superficial similarity (both dishes involve noodles with minced meat sauce) and ubiquitous nature.[5]

Zhajiangmianoriginated inShandong,Chinaand is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguablyBeijing zhajiangmian( bắc kinh tạc tương diện ),[1][3][6][7]which is recognized as one of the Ten Great Noodles of China ( trung quốc thập đại diện điều ).[8]Zhajiangmianhas also been adapted into the cuisines ofSouth Korea(asjajangmyeon), andJapan(asjajamen).

History

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The origin ofzhajiangmianis widely attributed to northern China[6][9]and sometimes specifically accredited to the coastal province ofShandong.[10][7]

Theories of origin

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There are several theories ofzhajiangmian'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.[11]One theory maintains that the earliest form ofzhajiangmianwas created during the late 16th century inManchuriabyNurhaci, the Emperor Taizu of Qing.Sources claim that during theJurchen unification,Nurhacicommanded his troops to "supplant rations withjiang"( dĩ tương đại thái ) by dissolving solid slabs of fermented soybean ( tương bôi ) in water, creating a protein- and sodium-rich paste, and consuming it as a dip with vegetables.[12][13]

Another theory suggests thatzhajiangmianwas discovered inXi'an,Shaanxiand introduced toBeijingby theEmpress Dowager Cixi.In 1900, forces of theEight-Nation Allianceinvaded Beijing.The entire imperial court, including Empress Dowager Cixi andthe Guangxu Emperor,fled Beijing and evacuated to Xi'an. The empress's retinues were wearied by the time they reachedNan Dajie[zh]( nam đại nhai ) in Xi'an, where the imperial Grand Supervisor ( đại tổng quản ),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 vegetarianzhajiangmian.Cixi was so impressed by the dish that on their return to Beijing, she ordered that the noodle chef join her court.[13]

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.[14]

Types

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Zhajiangmianserved inBeijing
Zhajiangmianandwonton noodlesserved inYuen Long,Hong Kong
Zhajiangmiananddonburiserved in Japan
Zhajiangmianserved inLondon,UK
Zhajiangmianserved inParis,France
Zhajiangmianserved inMontreal,Canada

Shandong

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InShandong cuisine,the sauce is made withtianmianjiangand this version ofzhajiangmianis commonly viewed as the standard within China.

Beijing

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InBeijing cuisine,yellow soybean pasteandtianmianjiangare 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-stylezhajiangmianis the most well-known version, even over the original Shandongzhajiangmian.

Sichuan

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Main article:zajiangmian

InSichuan cuisine,zajiangmian( tạp tương diện ) is considered its own version ofzhajiangmian. Despite the similarity in name and contents, there is actually no clear evidence thatzajiangmianoriginates fromzhajiangmian.Ground meat is used instead of diced meat.Doubanjiangis also added to the sauce. This results in thezajiangmeat sauce being more watery thanzhajiangsauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles.Zajiangmianis 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

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InLiaoningandJilin,thezhajiangsauce is traditionally fried withDajiangsauce. Ground meat is commonly used. Northeastzhajiangsauce also has two special variations: 'Egg Zhajiang' and 'Egg and Green Chili Zhajiang' which contain no meat.

Cantonese

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In Cantonese especiallyHong Kong cuisine,ketchupand chili sauce is added to the basezhajiangsauce and brings a slightly sweet, spicy, and sour flavor.

Buddhist

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Avegetarianversion ofzhajiangsauce may be made by substituting ground beef or pork with finely diced extra firm smokedtofu( huân đậu hủ càn ),edamame( mao đậu ), eggplant, or extra firmtofu( tố kê ). The vegetarian versions generally call forsoybean pasteof any sort instead of soy sauce, since the tofu chunks are larger and need more structure.

Islamic

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Ahalalversion is often made with ground beef or lamb.

South Korea

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Main article:Jajangmyeon

InSouth Korea,zhajiangmianhas evolved intojajangmyeonwhen workers from Shandong were sent by the Chinese military to Korea.[10]

Taiwan

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Instant noodle Zhajiangmian brandWei Lih Menin Taiwan.

In Taiwan, Zhajiangmian is served with a special Taiwanese-style sauce, which is prepared by cuttingpork belly( ngũ hoa nhục ) into small square pieces and mixing withdoubanjiang( đậu biện tương ) andTianmian sauce( điềm diện tương ) diluted with water. Then, oil is heated in a pan and ginger anddougan( đậu càn ) is added with stir-fry. This means that the Taiwanese version is 'lighter', with less oil and without the dark sauce.[15]In different parts of Taiwan, there is also a combination of thin noodles, home-rolled noodles and instant noodles. One famous product derived from the Zhajiangmian is the instant noodle brandWei Lih Men( duy lực tạc tương diện ) which is popular with Taiwanese people since its release in 1973.

Japan

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Main article:Morioka jajamen

In Japan,zhajiangmianevolved intojajamen(じゃじゃ diện ) when it was brought fromNortheast China.[16]It is a popular dish in the northern Japanese city ofMorioka,Iwateand is known as one of the three great noodle dishes of Morioka ( thịnh cương tam đại diện ).

Preparation

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Zhajiangsauce is normally made by simmering stir-fried diced meat orground pork or beefwith saltyfermented soybean paste.Zhajiangalso means "fried sauce" in Chinese. Even though the sauce itself is made by stir-frying, this homonym does not carry over into theClassical Chineseterm.

The topping of the noodles usually are sliced fresh or/and pickled vegetables, including cucumber, radish, and picklededamame,depending on the region. Choppedomeletteor in lieu of extra firmtofucan also be alongside.Low-fat dietersoften use minced skinlesschickenfor the meat portion.

See also

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Wikimedia Commons has media related toZha jiang mian.

References

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  1. ^abSullivan, Lawrence R.; Liu-Sullivan, Nancy (2021).Historical Dictionary of Chinese Culture.Rowman & Littlefield Publishers. p. 51.ISBN9781538146040.Other notable dishes and snacks identified with Beijing include the following: dumplings (jiaozi); noodles with soybean paste (zhajiangmian); [...].
  2. ^abSong, Weijie (2018).Mapping Modern Beijing: Space, Emotion, Literary Topography.Oxford University Press. p. 141.ISBN978-0-19-020067-1.Retrieved2023-04-06.[...] Beijing-style buns and noodles, such as steamed buns stuffed with sweetened bean paste ( đậu bao ), noodles served with fried bean sauce ( tạc tương diện ), [...].
  3. ^abDunlop, Fuchsia (2019).Every Grain of Rice: Simple Chinese Home Cooking.Bloomsbury Publishing. p. 141.ISBN978-1-5266-1784-2.'Fried sauce noodles', orzha jiang mian,is a Beijing specialty that is now popular all over the country.
  4. ^Le, Mike; Le, Stephanie (2022).That Noodle Life: Soulful, Savory, Spicy, Slurpy.Workman Publishing Company. p. 191.ISBN9781523508556.Beijing's signature noodle is zha jiang mian, or fried sauce noodles.
  5. ^"Beijing-style noodles with minced pork (Aka Chinese bolognese)".28 May 2021.
  6. ^abPhillips, Carolyn (2016).All Under Heaven: Recipes from the 35 Cuisines of China [A Cookbook].Clarkson Potter/Ten Speed. p. 42.ISBN9781607749820.Retrieved2023-04-06.Zhajiangmian means "deep-fried sauce noodles" [...] most folks think of this dish as being from Beijing
  7. ^abKu, Josh (2023).Win Son Presents a Taiwanese American Cookbook.ABRAMS. p. 85.ISBN9781683359906.Retrieved2023-04-06.
  8. ^He, Weijie; Chen, Xin (2013-07-09)."Trung quốc" thập đại diện điều "Công bố: Vân thôn diện lạc bảng nhiệt càn diện hùng khởi"[China's 'Ten Great Noodles' Announced: Wonton Noodles misses the cut, Hot Dry Noodles triumphs].Yangcheng Evening News ( dương thành vãn báo )(in Chinese).Retrieved2023-04-06.
  9. ^Gaw, Frankie (2022).First Generation: Recipes from My Taiwanese-American Home [A Cookbook].Clarkson Potter/Ten Speed. p. 95.ISBN9781607749820.Retrieved2023-04-06.Zhajiangmian [...] always reminds me of early childhood. Originating in northern China, it's a classic recipe with many variations across regions, its flavors evolving as it made its way to places such as Korea (where it became jajangmyeon) and Japan (where it became jajamen).
  10. ^abMark Antonation (April 12, 2016)."Chinese, Korean and Japanese Versions of One Noodle Bowl and Where to Find Them".Westword.
  11. ^Shurtleff, William; Aoyagi, Akiko (2004d)."Chapter 36: History of Tofu".History of Soybeans and Soyfoods: 1100 B.C. to the 1980s, Volume IV, The History of Traditional Non-Fermented Soyfoods.Soyinfo Center. Archived fromthe originalon 2011-06-23.Retrieved2007-06-16.
  12. ^"Tạc tương diện" [Zhajiangmian].Thực phẩm dữ sinh hoạt(in Chinese). No. 7. Shanghai, China: Thực phẩm dữ sinh hoạt tạp chí xã. 2011-07-01.
  13. ^ab"Bắc kinh tạc tương diện, đáo để hữu đa giảng cứu"[Intricacies of Beijingzhajiangmian] (in Chinese). Sohu. 2021-08-11.Retrieved2023-04-06.Thanh triều điện cơ giả nỗ nhĩ cáp xích tảo niên chinh chiến thời, do vu tổng thị hành quân đả trượng, sĩ binh diêm phân bổ sung bất túc. Vi tị miễn chiến đấu lực hàng đê, nỗ nhĩ cáp xích đề xuất "Dĩ tương đại thái", mỗi phùng trú trát tựu tại đương địa chinh cấu đậu tương, nhiên hậu sái thành tương bôi nhượng sĩ binh đái tại thân thượng. Dã ngoại dụng xan thời, bả tương bôi dụng thủy phao khai, thải lai dã thái trám trứ cật. [...] quang tự niên gian, bát quốc liên quân xâm nhập bắc kinh, từ hi thái hậu thương hoàng đào chí tây an, tẩu đáo thành nội nam đại nhai thời, chu xa lao đốn lệnh nhất hành nhân bì bại bất kham. Thử thời, nhất trận hương vị phác tị nhi lai, tổng quản lý liên anh sĩ đầu nhất khán, thị gia tạc tương diện quán. Chúng nhân tiến liễu diện quán, mỗi nhân lai liễu nhất oản tố tương diện. Một tưởng đáo, từ hi thái hậu ý do vị tẫn: "Vị đạo chân hảo, tái lai nhất oản!" Hậu lai, từ hi thái hậu chúc phù lý liên anh bả tố tạc tương diện đích nhân đái hồi tử cấm thành, tòng thử tạc tương diện tựu tại bắc kinh lạc hộ liễu.[Nurhaci, founding father of the Qing dynasty, led constant and aggressive conquests that left his troops malnourished. He then proposed a strategy to improve combat effectiveness: "supplant rations withjiang(fermented soybean paste) ". During encampment, Nurhaci ordered soldiers to requisitionjiangand sun-dry portions into solid slabs. Soldiers packed driedjianginto the field, where they would prepare it by immersing in water, then consume it as a dip with foraged vegetables. [...] In the Guangxu era of the Qing dynasty, the Eight-Nation Alliance invaded Beijing. The Empress Dowager Cixi fled Beijing and evacuated to Xi'an. By the time they reached Nan Dajie in Xi'an, [the empress's retinues] were wearied. A delightful aroma wafted through the air, and imperial Grand Supervisor Li Lianying glanced aloft to find azhajiangmianrestaurant. They entered to dine and each ordered a bowl of vegetarianzhajiangmian.The empress dowager said, "What exquisite flavour. Another!" Afterward, the empress dowager ordered Li Lianying to escort thezhajiangmianchef to the Forbidden City. And sozhajiangmianwas brought to Beijing.]
  14. ^"The Historical Study on Old Beijing Noodles with Fried Bean Sauce--《Culinary Science Journal of Yangzhou University》2009 niên 04 kỳ".en.cnki.com.cn.Retrieved2020-06-29.
  15. ^Lý bội vân (2022-11-18)."Đài thức tạc tương diện dụng “Giá chủng diện điều” tối đáp! Tương trấp, phối liêu mỹ vị bỉ lệ giải mật "(in Chinese (Taiwan)).Liberty Times.Retrieved12 April2024.
  16. ^"じゃじゃ diện の lịch sử".odette.or.jp(in Japanese).Retrieved22 August2020.
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