Beijing - style Noodles with Fried Bean Paste

Beijing - style Noodles with Fried Bean Paste is a well - known traditional pasta in Beijing, carrying the childhood memories of countless Beijingers. Its essence lies in the fragrant bowl of fried bean paste. When making the fried bean paste, first cut the streaky pork into small cubes, stir - fry them in a pan to render the fat. Then add a sufficient amount of yellow bean paste and sweet bean paste, and simmer over low heat. Stir constantly during the process, allowing the sauce to fully absorb the flavor of the meat until it becomes thick and has a bright red color. The noodles are usually hand - pulled, chewy noodles. After being cooked to perfection, they are fished out and rinsed with cold water to maintain a smooth and springy texture. When eating, pour a large spoonful of fried bean paste over the noodles and pair it with fresh seasonal vegetables such as cucumber shreds, bean sprouts, carrot shreds, and heart - shaped radish shreds. Mix well with chopsticks. Each strand of noodle is coated with a rich sauce, and when you take a bite of the crisp vegetables, the savory and refreshing tastes intertwine. It's simple yet satisfying, a common dish on the tables of old Beijingers and an excellent choice to experience Beijing's food culture.