A perfect balance of sweet, savory, and saltiness.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.means “fried sauce,” and that sauce is composed of a hodgepodge of various aged and salty sauces slung together over high heat and then draped over wheat noodles to make zhajiangmian. A deep and pungent gravy originally from Beijing and its northern neighbors, traditional zhajiang is made with two main ingredients: gan huangjiang and a bit of tianmianjiang .
While zhajiang originates from the north of China, variations exist all over East Asia. I grew up with the Taiwanese rendition heavy on sugar and ground pork with an almost Bolognese-like consistency. Korea has its own variety known aswith an inky jet-black soybean sauce. While there’s no official rubric, many in northern China swear that proper zhajiang should consist mostly of gan huangjiang.
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