Hello everyone. People say that the soul of zhajiangmian ("noodles with fried sauce") is the zhajiang ("fried sauce"). Today, Er Bai has an authentic and homestyle old Beijing recipe that uses Huangjiu (chinese yellow rice wine) instead of water to dilute the sauce, so the sauce will be velvety and smooth.
The sauce needs to be moist so it won’t be bland and dry, and the texture will be softer.
When making zhanjiang, we need to be careful with scallions, too. We are adding the scallions in 3 different batches. What are the good timings to add them? Let's watch the video to find out.

P.S. We can utilize the extra scallion oil to make stir fries, which smell and taste very good.

Hello everyone! We are Lao Fan Gu, old men from Beijing that excel at eating, cooking and chitchatting.
Our dishes are goodlooking, delicious and hardcore. Both of us used to work as chefs of China state banquets catered to government guests. Now we are retired at home. Together with our old friends, we want to share the dishes we studied and practiced when we were young, so everyone can prepare them at home and try what country leaders are catered when they visit China.

Da Ye (Zheng Xiusheng): Executive Chef of Beijing Hotel, hosted China's 50th Anniversary dinner.
Er Bai (Sun Lixin): Planned dinner menus multiple times for China state banquets hosting foreign country leaders.

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