北京炸酱面
A classic Beijing dish featuring chewy wheat noodles topped with a savory fermented soybean paste sauce, fresh vegetables, and a rich pork mixture. This comforting noodle bowl is a staple of Beijing summer cuisine, enjoyed for its balance of flavors and textures.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
50 分钟 min
fresh wheat noodles
preferably thick and chewy
pork belly
finely diced
dried yellow soybean paste (huangjiang)
reconstituted with water if needed
sweet bean sauce (tianmianjiang)
soy sauce
Chinese cooking wine
sugar
garlic
minced
ginger
grated
cucumber
julienned
carrot
julienned
bean sprouts
blanched
scallions
thinly sliced
vegetable oil
Prepare the sauce: In a small bowl, mix the yellow soybean paste, sweet bean sauce, soy sauce, and sugar. Add 1/4 cup water to thin it slightly.
Heat vegetable oil in a wok or large skillet over medium heat. Add the diced pork belly and cook until browned and crispy, about 5-7 minutes.
Add garlic and ginger, stir-fry for 1 minute until fragrant.
Pour in the sauce mixture and cooking wine. Stir well and bring to a simmer. Cook over low heat for 15-20 minutes, stirring occasionally, until the sauce thickens and the oil separates.
Meanwhile, cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking, then set aside.
To serve, place a portion of noodles in each bowl. Top with a generous spoonful of the sauce, then arrange cucumber, carrot, bean sprouts, and scallions on top. Mix well before eating.
Cooking Tips