In the eyes of Beijingers, Zhajiang noodles are the most common food, and the recipes of every household are different. Outsiders who want to try to make noodles on the river are always at a loss and are often confused by many exquisite things: "small bowls of dry fried" and "seven dishes and eight bowls". Then, why can Beijing's "slag river surface" last for more than 100 years?

1 has a long history.

As early as the Northern Wei Dynasty, soy sauce fermentation was very popular. The sauce that Beijingers like to eat today was brought by the Qing army when it entered the customs in 1644. It is said that Manchu people have always had a tradition of eating soy sauce. It is also said that the soy sauce made by the Qing emperor Nurhachi is rich in salt and protein, which can supplement physical strength. As for noodles, they have been around since the Eastern Han Dynasty. Since then, there have been various styles, and then there have been various patterns such as "noodle soup", "crossing water", "dried noodles" and "Lamian Noodles". But when the sauce and noodles met formally, it was the late Qing Dynasty.

The taste is exquisite: a cucumber can be served at the bottom and seven dishes and eight bowls can be served at the top.

"Seven dishes and eight bowls" does not mean that the dishes and bowls add up to fifteen, but describes the types and richness of the side dishes of Zhajiang noodles: green garlic leaves, celery powder, radish sprouts, shredded cucumber, shredded cabbage, heart-warming radish shreds, bean sprouts, ... Real "diners" all know how to eat the most delicious "seasonal dishes" in this season: for example, they should eat fresh radish seedlings in early spring and eat them in winter. After this season, if you want to eat this dish again, you have to wait for the next year.

In daily life, it is difficult to be so particular every day. However, although the ingredients of Zhajiang noodles are simple, he can still eat delicious and comfortable.