What are the similarities and differences between the slag river surface in Tianjin and that in old Beijing?

Slag sauce noodles are Tianjin people's favorite pasta every day. The difference between Zhajiang Noodles and Zhajiang Noodles in old Beijing lies in the difference between fried sauce and food code. Tianjin Fried Sauce is fried with Limin or other noodles sauce, 30% fat and 70% lean, or fried eggs. The names of dishes are varied, mainly shredded cucumber and shredded carrot.

Laobeijing Zhajiang Noodles fry sauce

Fried sauce is divided into osmanthus sauce and meat sauce. Osmanthus fragrans sauce is also called egg fried sauce. Meat sauce is made by chopping pork belly into stuffing and cooking it with sauce. Yellow sauce is also called soybean sauce and bean sauce. It is made by frying and grinding soybeans and fermenting. It is a sticky condiment and a traditional sauce in China. Yellow sauce has strong sauce flavor and ester flavor, salty and sweet, which can be used to cook various dishes and is also one of the ingredients for making Zhajiang Noodles. Most of the high-quality yellow sauce is reddish brown or brown, with bright and shiny color, moderate viscosity, fresh and mellow taste, salty and sweet, no odor and no impurities.

Laobeijing Zhajiang Noodles caima

8 kinds of bean sprouts, celery, green beans, shredded cucumber, shredded radish, shredded Chinese cabbage, green garlic and mashed garlic can be put on the menu in the noodles with old Beijing slag sauce. The more sizes of various dishes, the better. Cucumber bean sprouts, radishes and soybeans are indispensable. Other Chinese cabbage hearts, green beans, dried bean curd and shredded beans are all ready. Of course, raw garlic is also essential. Disinfected in summer, with green onions and Jiang Mo.