Beijing-Style Zhajiang Noodles

Name: Beijing-Style Zhajiang Noodles
Total time: 45 min
Yield: 2 servings
Cuisine: Northern Chinese Snack
Ingredients: pork belly, finely diced (skin removed); yellow soybean paste (tianmianjiang); light soy sauce; Shaoxing wine; scallions, white and light green parts only, finely chopped

京味炸酱面 · jīng wèi zhá jiàng miàn

家庭快手版 · Home version: Family version uses lean pork belly (not ground pork) for richer texture and slower-braised depth—just like Aunt Li in her courtyard hutong kitchen.

My grandmother in Xicheng, Beijing, made zhajiang every Saturday before temple fairs. She’d chop the pork by hand on a thick wooden board, saying 'the sauce must breathe between the grains'—a phrase I still whisper while stirring.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →More noodle dishes →Quick & Easy Comfort Food

Ingredients

pork belly, finely diced (skin removed)猪五花肉丁（去皮）🛒 local200 g
yellow soybean paste (tianmianjiang)甜面酱🏮 asian80 g
light soy sauce生抽🏮 asian15 ml
Shaoxing wine绍兴黄酒🏮 asian15 ml
scallions, white and light green parts only, finely chopped小葱白及浅绿段，切细🛒 local60 g

pork belly, finely diced (skin removed): Look for 30% fat ratio; substitute with ground pork if unavailable, but reduce cooking time by 5 min.

yellow soybean paste (tianmianjiang): Must be fermented yellow bean paste—not hoisin. Find at Asian grocers or online as 'Beijing-style tianmianjiang'.

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Instructions

1Heat a wok over medium-high heat. Add pork belly and stir-fry until edges turn golden and fat begins to render — about 4 minutes.
先煸油再炒酱
🔍 Look for Medium-high 4 分钟 · 4 minutes
Visual: 肉丁周围渗出透明油珠；肉丁体积略缩小。Small beads of clear oil gather around meat cubes; meat shrinks slightly.
You know it's right when: 滋滋声由断续变持续；无明显水汽升腾。Faint sizzle turns steady; no steam plume.
2Reduce heat to medium-low. Add sweet bean paste and stir constantly for 2 minutes until fragrant and darkened.
小火防糊，勤搅匀
🔍 Look for Medium-low 2 分钟 · 2 minutes
Visual: 酱汁均匀裹住每粒肉丁；表面泛油光。Sauce coats each meat cube evenly; surface glistens with oil.
You know it's right when: 香气由甜转醇香；锅边无焦黑。Aroma deepens from sweet to nutty; no blackening at edges.
3Add Shaoxing wine and light soy sauce. Cook 1 minute, stirring to blend.
酒遇热激香
🔍 Look for Medium heat 1 分钟 · 1 minute
Visual: 短暂冒白气；酱汁轻泡。Steam rises briefly; sauce bubbles softly.
You know it's right when: 酒气迅速挥发。Alcohol smell dissipates quickly.
4Add 60 ml water and simmer uncovered for 8–10 minutes, stirring every 2 minutes, until sauce thickens and clings to meat.
收汁不加盖
🔍 Look for Low heat 8–10 分钟 · 8–10 minutes
Visual: 酱汁离锅边收缩；勺背划过留痕。Sauce pulls away from pan sides; leaves a trail when spoon drags.
You know it's right when: 气泡变缓为轻噗声；无飞溅。Bubbles slow to gentle pop; no splattering.
5Stir in scallions off heat. Let rest 5 minutes before serving over fresh hand-pulled noodles.
后放葱保鲜香
🔍 Look for 5 分钟 · 5 minutes
Visual: 葱末翠绿未蔫；酱汁微凉仍油亮。Scallions retain bright green hue; sauce cools slightly but remains glossy.
You know it's right when: 酱面无余热蒸气。No residual steam rising from sauce surface.

Tips

· Use a heavy-bottomed wok or Dutch oven—thin pans scorch the paste.
· Make extra sauce: it keeps refrigerated for 5 days and improves flavor overnight.
· Traditional Beijing zhajiang is served with eight 'jing' toppings: cucumber, radish, bean sprouts, etc.—but family style needs only two: raw scallions and blanched spinach.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide