Zhajiang is a traditional noodle dish from Beijing. Almost everyone in Beijing / China has tasted it and it's super homely.
Zhajiang is usually made with meat but there is always a vegetarian alternative if you like (which is the one I make using eggs instead of minced meat)
I love this dish because it’s so tasty and super traditional.
Zhajiang reminds me of many childhood memories – one in particular where I would eat this in a small alleyway in Beijing with a huge bowl, slurping it with no worry in the world or judgement of getting my face completely covered in the sauce
Pure, comforting indulgence
Here's one I made earlier ...