Zhajiangmian — Beijing Fermented Sauce Noodles (炸酱面)
Beijing — influenced by Shandong Chinese immigrants; nationally ubiquitous
Beijing's signature noodle dish: thick, hand-pulled wheat noodles dressed with a slow-cooked sauce of fermented soybean paste (huang jiang) and fermented black bean paste (gan huang jiang) with pork mince, slowly fried in lard until deeply rich and caramelised. Served with an elaborate assortment of raw garnishes — julienned cucumber, bean sprouts, radish, edamame, spring onion — arranged around the noodles for the diner to mix.