noodles with bean

Old Beijingers also have many names for fried sauce, such as: fried sauce, dry frying in a small bowl, fried purple cover, fried stewed pork in soy sauce, etc. Old Beijingers have to make these according to the seasons and seasons. In winter, it is best to fry purple gai and deep-fry braised small meat in soy sauce. Come to a bowl of hand-rolled noodles. It is hot to increase calories and relieve cravings. Dry frying is best in summer. Hand-rolled noodles can be mixed with water and mixed with various seasonal and tender shredded vegetables to make noodles. It is refreshing and delicious.

Hui friends also use mutton to make it, and the taste is quite delicious. Vegetarians can also use eggs to fry sauce. In short, friends of all ethnic groups in Beijing also have Zhajiang Noodles, each with its own characteristics.

The following stir-fried spoon will introduce to friends the practice and process of authentic "Old Beijing Zhaoxiang Noodles";