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Zha gian gmian

From Wikipedia, the free encyclopedia
Not to be confused withZa gian gmianorJajangmyeon.
Zha gian gmian
A bowl ofzha gian gmiangarnished 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
Zha gian gmian
Chinese name
Simplified ChineseMì trộn tương
Traditional ChineseMì trộn tương
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

Zha gian gmian(Chinese:Mì trộn tương;pinyin:zhájiàngmiàn), commonly translated as "noodles served with fried bean sauce",[2]is a dish ofChineseorigin consisting ofthick wheat noodlestopped withzha gian g,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]

Zha gian gmianoriginated 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 zha gian gmian( Bắc Kinh mì trộn tương ),[1][3][6][7]which is recognized as one of the Ten Great Noodles of China ( Trung Quốc mười đại mì sợi ).[8]Zha gian gmianhas also been adapted into the cuisines ofSouth Korea(asjajangmyeon), andJapan(asjajamen).

History

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The origin ofzha gian gmianis 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 ofzha gian gmian'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 ofzha gian gmianwas created during the late 16th century inManchuriabyNurhaci, the Emperor Taizu of Qing.Sources claim that during theJurchen unification,Nurhacicommanded his troops to "supplant rations withGian g"( lấy tương đại đồ ăn ) 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 thatzha gian gmianwas 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 đường cái ) 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 vegetarianzha gian gmian.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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Zha gian gmianserved inBeijing
Zha gian gmianandwonton noodlesserved inYuen Long,Hong Kong
Zha gian gmiananddonburiserved in Japan
Zha gian gmianserved inLondon,UK
Zha gian gmianserved inParis,France
Zha gian gmianserved inMontreal,Canada

Shandong

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InShandong cuisine,the sauce is made withtianmian gian gand this version ofzha gian gmianis commonly viewed as the standard within China.

Beijing

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InBeijing cuisine,yellow soybean pasteandtianmian gian gare 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-stylezha gian gmianis the most well-known version, even over the original Shandongzha gian gmian.

Sichuan

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Main article:za gian gmian

InSichuan cuisine,za gian gmian( tạp tương mặt ) is considered its own version ofzha gian gmian. Despite the similarity in name and contents, there is actually no clear evidence thatza gian gmianoriginates fromzha gian gmian.Ground meat is used instead of diced meat.Douban gian gis also added to the sauce. This results in theza gian gmeat sauce being more watery thanzha gian gsauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles.Za gian gmianis 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,thezha gian gsauce is traditionally fried withDa gian gsauce. Ground meat is commonly used. Northeastzha gian gsauce also has two special variations: 'Egg Zha gian g' and 'Egg and Green Chili Zha gian g' which contain no meat.

Cantonese

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

Buddhist

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Avegetarianversion ofzha gian gsauce may be made by substituting ground beef or pork with finely diced extra firm smokedtofu( huân đậu hủ càn ),edamame( đậu tương ), eggplant, or extra firmtofu( tố gà ). 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,zha gian gmianhas evolved intojajangmyeonwhen workers from Shandong were sent by the Chinese military to Korea.[10]

Taiwan

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Instant noodle Zha gian gmian brandWei Lih Menin Taiwan.

In Taiwan, Zha gian gmian is served with a special Taiwanese-style sauce, which is prepared by cuttingpork belly( thịt ba chỉ ) into small square pieces and mi xing withdouban gian g( tương hột ) andTianmian sauce( tương ngọt ) 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 Zha gian gmian is the instant noodle brandWei Lih Men( duy lực mì trộn tương ) which is popular with Taiwanese people since its release in 1973.

Japan

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Main article:Morioka jajamen

In Japan,zha gian gmianevolved 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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Zha gian gsauce is normally made by simmering stir-fried diced meat orground pork or beefwith saltyfermented soybean paste.Zha gian galso 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 gian g 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 (zha gian gmian); [...].
  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 ( bánh nhân đậu ), noodles served with fried bean sauce ( mì trộn tương ), [...].
  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 gian g 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 gian g 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.Zha gian gmian 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" mười đại mì sợi "Công bố: Hoành thánh mặt thi rớt mì khô nóng hùng khởi"[China's 'Ten Great Noodles' Announced: Wonton Noodles misses the cut, Hot Dry Noodles triumphs].Yangcheng Evening News ( dương thành báo chiều )(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.Zha gian gmian [...] 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. ^"Mì trộn tương" [Zha gian gmian].Thực phẩm cùng sinh hoạt(in Chinese). No. 7. Shanghai, China: Thực phẩm cùng sinh hoạt tạp chí xã. 2011-07-01.
  13. ^ab"Bắc Kinh mì trộn tương, rốt cuộc có bao nhiêu chú trọng"[Intricacies of Beijingzha gian gmian] (in Chinese). Sohu. 2021-08-11.Retrieved2023-04-06.Thanh triều đặt móng giả Nỗ Nhĩ Cáp Xích thời trẻ chinh chiến khi, bởi vì luôn là hành quân đánh giặc, binh lính muối phân bổ sung không đủ. Vì tránh cho sức chiến đấu hạ thấp, Nỗ Nhĩ Cáp Xích đưa ra "Lấy tương đại đồ ăn", mỗi phùng đóng quân liền ở địa phương trưng mua tương đậu, sau đó phơi thành tương bôi làm binh lính mang ở trên người. Dã ngoại dùng cơm khi, đem tương bôi dùng bọt nước khai, thải tới rau dại chấm ăn. [...] Quang Tự trong năm, liên quân tám nước xâm nhập Bắc Kinh, Từ Hi thái hậu hốt hoảng trốn đến Tây An, đi đến bên trong thành nam đường cái khi, tàu xe mệt nhọc lệnh đoàn người mỏi mệt bất kham. Lúc này, một trận mùi hương xông vào mũi, tổng quản Lý liên anh ngẩng đầu vừa thấy, là gia mì trộn tương quán. Mọi người vào quán mì, mỗi người tới một chén tố tương mặt. Không nghĩ tới, Từ Hi thái hậu chưa đã thèm: "Mùi vị thật thơm, lại đến một chén!" Sau lại, Từ Hi thái hậu dặn dò Lý liên anh đem làm mì trộn tương người mang về Tử Cấm Thành, từ đây mì trộn tương liền ở Bắc Kinh lạc hộ.[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 withGian g(fermented soybean paste) ". During encampment, Nurhaci ordered soldiers to requisitionGian gand sun-dry portions into solid slabs. Soldiers packed driedGian ginto 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 azha gian gmianrestaurant. They entered to dine and each ordered a bowl of vegetarianzha gian gmian.The empress dowager said, "What exquisite flavour. Another!" Afterward, the empress dowager ordered Li Lianying to escort thezha gian gmianchef to the Forbidden City. And sozha gian gmianwas brought to Beijing.]
  14. ^"The Historical Study on Old Beijing Noodles with Fried Bean Sauce--《Culinary Science Journal of Yangzhou University》2009 năm 04 kỳ".en.cnki.cn.Retrieved2020-06-29.
  15. ^Lý bội vân (2022-11-18)."Đài thức mì trộn tương dùng “Loại này mì sợi” nhất đáp! Nước sốt, phối liệu mỹ vị tỉ 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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