炸醬面是中國傳統(tǒng)特色面食，被譽(yù)為“中國十大面條”之一，為北京菜系，主要材料為面條、醬油、豆芽、黃瓜等，口味咸、酸辣，清新爽口，又筋道。炸醬面在北京十分流行，陜西、天津、上海、廣東、東北等地也有不同制法的炸醬面。韓國也有炸醬面，是由山東華僑帶入韓國，本土化而成。

Zhajiangmian is a traditional Chinese noodle dish, acclaimed as one of the "Top Ten Noodles in China". Belonging to the Beijing cuisine, its main ingredients include noodles, soy sauce, bean sprouts, cucumber, and more. The flavor is savory and spicy, with a refreshing and chewy texture. Zhajiangmian is extremely popular in northern China, and different regions such as Shaanxi, Tianjin, Shanghai, Guangdong, and the Northeast have variations of this dish. Korea also has its version of Zhajiangmian, introduced by Shandong immigrants and adapted to local tastes.

炸醬面的擺放很有講究。中間擺放面條，面條上面是一塊棕色的炸醬，像一盤工藝品，不愧是是北京富有特色的食物。

The presentation of Zhajiangmian is meticulous. Noodles are placed in the center of the plate, with a dollop of brown Zhajiang (fried bean) sauce at the very center, resembling a piece of artwork and truly living up to being a distinctive food of Beijing.

黃瓜、香椿、豆芽、青豆、黃豆切好或煮好，要做成菜碼備用。然后做炸醬，將肉丁及蔥姜等放在油里炒，再加入黃豆制作的黃醬或甜面醬炸炒，即成炸醬。

To prepare, cucumbers, Chinese toon, bean sprouts, green peas, and yellow peas are cut or cooked and set aside as a vegetable mix. Next, Zhajiang sauce is made by stir-frying diced meat, scallions, and ginger in oil, then adding yellow bean or sweet flour sauce made from soybeans and stir-frying until it becomes Zhajiang sauce.

面條煮熟后，撈出，老北京人稱作“鍋挑兒”，澆上炸醬，拌以菜碼，即成炸醬面。

Once the noodles are cooked, they are lifted out, a practice known as "guo tiao'er" in Old Beijing, then topped with Zhajiang sauce and mixed with the vegetable mix, creating the delicious Zhajiangmian.

來源：文旅中國