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.