Beijing Jjajangmyeon is an unmissable standout in Chinese cuisine. Known simply as “Jjajangmyeon,” the Beijing area is the origin of this traditional noodle dish, celebrated for its rich, savory flavors and unique seasonings. It is popular throughout China and has even gained international fame.
Origins and Legends
Legend 1: According to one story, Jjajangmyeon dates back to the early Qing Dynasty with Nurhaci, the dynasty’s founder. Constantly on the move in battle, his soldiers often faced salt shortages. To maintain their strength, Nurhaci introduced the practice of “using sauce as a substitute for vegetables.” His troops carried blocks of fermented bean paste, which they soaked in water and ate with foraged greens. When the Qing army entered Beijing, this practice made its way into the royal kitchens, eventually inspiring Beijing residents to develop their own unique sauces. Over time, this evolved into the flavorful “zhajiang” sauce and the iconic Jjajangmyeon dish.
Legend 2: Another tale, as noted in Wang Yongbin’s Musings on Old Beijing, recounts that in the Qing Dynasty, Longsheng Restaurant in Dongsi Longfu Temple Street served a dish called “Cool Braised Pork Noodles.” This dish featured slow-cooked pork mixed with cucumber, wood ear mushrooms, and spices like Sichuan peppercorns and fennel, served over fresh noodles. This savory, cool noodle dish became popular and, over time, evolved into today’s Jjajangmyeon. Some even say that during the Boxer Rebellion in the late Qing Dynasty, Empress Dowager Cixi encountered a version of Jjajangmyeon in Xi’an and brought it back to Beijing after returning to the Forbidden City.
As the Qing Dynasty waned, many noble families faced financial hardships, forcing them to cut back on lavish dining. Jjajangmyeon became a popular choice for its satisfying, flavorful combination of noodles with sauce. The sauce tasted better and looked richer when sautéed in oil. They added seasonal vegetables as toppings to give the dish variety and a refreshing flavor.
Beijing’s Passion for Jjajangmyeon
Beijingers hold a special affection for Jjajangmyeon and are particular about its preparation. One key element is the “mianma” (assorted vegetable toppings), which has a set of traditional standards. This small but iconic noodle dish carries rich historical and cultural meaning, a testament to the depth of Beijing’s culinary heritage.
Phoenix Lee https://chinese-tradition.com/beijing-jjajangmyeon-the-iconic-chinese-noodle-dish-with-a-rich-heritage.html