Zhajiang Noodles is a traditional pasta with unique characteristics in Beijing. Especially in summer, a bowl of fried noodles, paired with various dishes, is nutritious and delicious. The key to Zhajiang noodles lies in this Zhajiang sauce. The materials and production are very particular. Be sure to use Liubiju's dried yellow sauce and Tianyuan Sauce Garden's sweet noodle sauce to simmer slowly over low heat. Choose fat and lean pork belly for the meat. The dishes are very rich, including cucumbers, heart-beautiful radishes, soybeans, bean sprouts, shredded cabbage, etc. Of course, the menu is not limited to these, and can be matched according to your preferences or the ingredients at hand. When eating Zhajiang noodles, garlic is indispensable, which can play a role in sterilization and disinfection. <br />Old Beijing jingle about Zhajiang Noodles<br /> "Green bean mouth, Chinese toon bud,<br /> Blanch leeks and cut them into sections; chopped celery and shredded lettuce,<br /> Dog tooth garlic needs to be broken into two pieces; bean sprouts, remove the roots,<br /> Cut cucumbers with prickly flowers into thin threads; if you are beautiful in your heart, cut them into several batches,<br /> Chop the ginger beans into dices, and the radish with green tassel;<br /> Pour a little pepper and sesame oil on it, and pour mustard into the spicy nose and eyes. <br />Although there is only one small bowl of Zhajiang noodles, seven plates and eight bowls are the size of noodles."
