Where to order zhajiangmian and jjajangmyeon noodles in Los Angeles
Zhajiangmian was one of the first dishes my mother taught me how to make. I’d stand beside her in the kitchen, watching her stir fermented soybean paste into sizzling ground pork, the smell sharp, earthy and instantly familiar. A pot of noodles boiled nearby as I carefully julienned cucumbers, proud to contribute to one of my favorite comfort meals. When the ingredients were ready, we’d build our bowls with noodles, sauce and a handful of crisp veggies. Then came the best part — mixing it together until every noodle was slick with sauce. It wasn’t fancy, but it was fast, filling and always hit the spot. According to Tian Yong, head chef of Bistro Na in Temple City, humble zhajiangmian may date back to the Qing Dynasty, when minced meat noodles became popular in Beijing for its affordability and ease of storage. Another origin story tells of an empress dowager who, fleeing an invasion, encountered a zhajiangmian-like dish in Xi’an. However it came to be, zhajiangmian, or “fried sauce noodles,” is everyday comfort food in …









