The sauce and toppings both matter
For Beijing-style zhajiangmian, the sauce is the point. Soybean paste, sweet bean sauce or a blend is slowly fried with diced meat until thick and fragrant. Noodles and fresh toppings arrive separately, then meet in the bowl. Cucumber, bean sprouts, radish, celery and beans vary with the season and the shop.
The paste, cucumber and bean sprouts are laid separately over the noodles before mixing.
The first bite can be saltier than expected. Add a little sauce, toss, then decide whether you need more. The toppings are not decoration: they keep the dense sauce from becoming tiring by the last forkful.
Start with less sauce
Ask for less sauce if you prefer. Fermented soybean paste is salty enough that a smaller spoonful still carries plenty of flavour, and it leaves more room for the diced meat and crisp vegetables. Vegetarians should ask whether the sauce contains pork. A plain-looking bowl does not guarantee a vegetarian sauce.
Ingredient note
Zhajiangmian commonly contains soy, wheat and pork. Ask about the noodles and sauce if you avoid those ingredients or need a lower-sodium meal.
