Why are old Beijing and Zhajiang noodles particularly delicious?

The delicious taste of Zhajiang noodles focuses on its sauce. Without sauce, the taste will be greatly reduced. Generally speaking, fried sauce is half fat and half thin diced meat. If you pour onions, ginger and garlic into a wok to show off, the fried sauce will be cooked slowly with low heat. In this case, the flavor of the sauce will slowly overflow.

If the Zhajiang Noodles in the restaurant you eat tastes bad, it is likely that the sauce has changed. If the heat is high, it will be cooked in less time, which may affect the taste of fried sauce. When I was a child, I liked to eat Zhajiang noodles cooked by my mother. Those shiny Zhajiang Noodles are really my favorites.

When I grew up, I ate so much slag noodles, only to find that it was not as delicious as the slag noodles cooked by my mother when I was a child. Zhajiang Noodles diced meat at home is always full, and the sauce is always delicious. It is the most delicious when it is wrapped in noodles.

Of course, good sauce can't match the almost inferior noodles. Here, I suggest using handmade noodles or Lamian Noodles. After the noodles are cooked in boiling water, put them in a bowl. If it's late, it's smooth, and the taste of fried sauce is simply delicious

Noodles with Soy Bean Paste, Beijing Style