Zha Jiang Mian (炸酱面, literally “Fried Sauce Noodles”) are one of Beijing’s most well-known and well-loved street foods. Although there are countless regional variations (a version of the dish is also very popular in Korea, where it’s known as jajangmyeon) the key elements can always be found: chewy wheat noodles, ground pork in a dark, sweet, soy bean paste-based sauce and a variety of cool, crunchy garnishes.
I’ll be doing pork and tofu-based versions, both with chopped mushrooms, preserved vegetables, ginger and garlic along with two kinds of soy bean pastes (the hoisin-like Sweet Bean Paste and the chunkier & funkier Ground Bean Paste). I’ll be topping the bowls with an assortment of fresh veggies: shredded carrot and cucumber, scallion and bean sprouts, edamame and peanuts. Chili oil will be available for those who like it spicy.
7pm: TABLE TALK: Lejen Chen
Award-winning Beijing restaurateur and organic food entrepreneur, Lejen will be talking about the changing face of traditional Chinese foodways, in China and abroad.
Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
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