Comments on: Zha Jiang Mian (Old Beijing Fried Sauce Noodle, 炸酱面)

By: Maggie Zhu

Maggie Zhu — Thu, 05 Sep 2024 13:45:20 +0000

Yes, Tian Mian Jiang should be wheat flour based. If you look at the ingredients of “六必居” brand, the only ingredients are water, wheat and salt. It is a brand from Beijing where I’m from. I really like but sometimes it is a bit hard to find.
The LKK one is made different (it’s a brand from HK) but the taste is similar. It’s more commonly found in many Asian grocery stores so I’ve also included it here.

By: Guido Marsupio

Guido Marsupio — Thu, 05 Sep 2024 10:08:34 +0000

This recipe looks great but I have a question about the Tian Mian Jiang. I thought it was supposed to be primarily a wheat based sauce but the LKK Sweet Bean Sauce ingredients start with soybeans.

By: Claudia

Claudia — Mon, 01 Jul 2024 23:08:10 +0000

I loved it!!! Delicious <3

By: JEN

JEN — Wed, 06 Dec 2023 03:18:52 +0000

Great recipe! Clear n precise…
I love it! Hoping to try it out soon..
Thx so much…EXCELLENT

By: Maggie Zhu

Maggie Zhu — Mon, 16 Oct 2023 00:24:13 +0000

In reply to HF. You can use black bean sauce in place of the sweet bean paste. Black bean sauce is saltier and less sweet, so you might want to consider to add some sugar to it.

By: HF

HF — Sat, 14 Oct 2023 18:18:56 +0000

Hi. Can I use Toban Djan or Black Bean Sauce in place of the sweet bean paste? Thx

By: Ana Verley

Ana Verley — Sun, 07 May 2023 19:45:25 +0000

So good! Skipped the tomatoes but still delish.

By: Getta Hunter

Getta Hunter — Wed, 06 Jul 2022 18:39:51 +0000

This a delicious recipe as always. I love all your recipes

By: Maggie Zhu

Maggie Zhu — Mon, 18 Apr 2022 15:02:26 +0000

In reply to Pat.

Ah, I’m afraid you used the wrong paste. The one you used is doubanjiang, which is fermented spicy bean paste. It will make the sauce very spicy.
The sweet bean paste should be something like this: https://amzn.to/3Eno4pn
It does not taste spicy at all, should be salty savory and slightly sweet.
In this post I also have a picture showing the brands you can find at Asian markets: https://omnivorescookbook.com/ji-dan-bing/

By: Pat

Pat — Sat, 16 Apr 2022 00:46:06 +0000

I made this using the following tian mian jiang bean paste and it was too hot for me. https://m.media-amazon.com/images/I/91VTcSqBsQL._SL1500_.jpg
Later I saw that you recommend Lee Kum Kee sweet bean paste. How hot is this one compared to what I used? Did I just use the wrong bean paste?