Lao Beijing Zhajiangmian (Noodles with Soybean Paste)

Lao Beijing Zhajiangmian

　　Lao Beijing Zhajiangmian

　　Ingredients: packaged dried yellow bean paste (Beijingers only use Liubiju’s; if you can’t find yellow bean paste, use sweet bean paste), 250g pork belly with skin, appropriate amounts of chopped scallions and ginger, 250g mung bean sprouts, one cucumber, one red radish (xinlimi), a handful of cilantro. Appropriate amounts of soy sauce, salt, sugar, cooking wine, 500g noodles (preferably hand-pulled or knife-cut noodles; hand-rolled or pulled noodles are also fine).

　　Preparation: Place the dried yellow bean paste in a large bowl, add a small amount of cold water and mix well. Do not add too much water as the mixture should not be too thin, which would look unappealing. Wash the pork belly, drain, and dice it into small cubes about the size of a fingernail. Peel the cucumber and radish, then julienne them. Chop the cilantro into sections. Blanch the mung bean sprouts in boiling water.

　　Method: Heat oil in a wok (use plenty of oil, at least 150ml). Once hot, add the chopped scallions and ginger and stir-fry until fragrant. Add the diced pork belly and continue to stir-fry, adding cooking wine, a little salt, and soy sauce. When the pork is cooked, pour in the prepared yellow bean paste and keep stirring continuously (otherwise it may stick to the bottom and burn). Also add cooking wine, salt, and sugar (skip the sugar if using sweet bean paste). Stir-fry until the paste starts to bubble vigorously and darkens in color. Transfer to a large bowl. Boil a large pot of water, cook the noodles until done. Prepare a large serving bowl in advance and add some warm water to it. Drain the cooked noodles and place them in the bowl with warm water. Serve. When ready to eat, drain the noodles and place them in a bowl. Add a large spoonful of the sauce, along with cucumber strips, radish strips, cilantro pieces, and mung bean sprouts. For those who like spicy and sour flavors, you can add chili oil and vinegar, then mix everything together just like you would with hot dry noodles.