Recipe-Zha Jiang Mian

[rickbern]

Been two discussions going on, one about Ragu and one about a recipe forum. Thought I'd take a stab at combining the two.


I've been a devotee of Bolognese style ragu for a long time, but recently, I've been throwing tomatoes under the bus in favor of a Beijing style of meat sauce, Zha Jiang Mian.

The recipe I've been using is from Woks of Life. I will post only the link to respect copyright rules:

https://thewoksoflife.com/beijing-fried-sauce-noodles-zha-jiang-mian/

I've been following the recipe pretty faithfully except I'm using dried porcini in addition to shitakes and serving it on top of fresh tagliatelle instead of Chinese noodles.

I've been using these two sauces in about the proportion they call for.

My Chinese friends seem to think this is a pretty complicated dish, and I don't understand why.

Couple of questions...

What are the traditional kind of noodles to use?
Any more topping ideas?
Do all recipes have to use the two separate bean sauces or is this specific to the one I happened across.

 

[rickbern]

Had some non meat eaters tonight, started the recipe after the step where you sauté the pork, in effect it’s a mushroom Ragu with bean sauce instead of tomato sauce. Served it on a dry pasta called vesuvio, looks like little turbans. It was a damn fine vegan pasta

 

[akirapuff]

The classic za jiang myun has no black bean paste. Just the fermented sweet sauce and shaoxing wine. Toppings include soy beans, cucumber sticks, carrot sticks, celery sticks, bean sprouts.

 

[Danzo]

will be trying tonight! thanks for posting, and you should repost with pictures and steps in the recipe book forum!

 

[rickbern]

I know those woksoflife people are Cantonese. I’ll try it with just the one sauce. As you may have picked up, all recipes in my kitchen are open to interpretation. What I do to bolognese would make an Italian chef furious!

 

[Michi]

I will post only the link to respect copyright rules

Thanks for the recipe!

As far as copyright is concerned, a recipe does not get copyright protection, because it is a method/procedure. What is protected by copyright are the words and images on the Woks Of Life site.

You can't just take the contents of the web page and paste them here. But the recipe and instructions for it are fine. (You might be treading a slightly fine line if copying the instructions verbatim. But there are only so many ways to say "beat three eggs until combined and add ¼ tsp of salt", so you get a fair bit of lenience there.)

 

[panda]

Try the Korean version, very simple and one of my fav dishes.

 

[alterwisser]

Try the Korean version, very simple and one of my fav dishes.

Can you share/link a recipe?

 

[panda]

https://www.maangchi.com/recipe/jjajangmyeon

Recipe is missing cabbage though, that should definitely be in there.

 

[alterwisser]

Ha, I love her!

On a food crush level I mean