Zhajiangmian is a Chinese noodle dish served with a savory fermented soybean sauce known as zhajiang.
The name combines zhá, meaning fried, jiàng, meaning sauce or paste, and mian, meaning noodles. The sauce is commonly prepared by stir-frying fermented wheat or soybean paste with diced pork, although vegetarian versions are also widespread.
Beijing-style zhajiangmian is typically served with thick wheat noodles and a selection of julienned vegetables. The vegetables may include cucumber, bean sprouts, carrots, and cabbage, allowing diners to mix the sauce and garnishes at the table.
The dish is often confused with other northern Chinese noodle preparations because regional versions use different sauces and toppings. Korean jjajangmyeon is historically related through Chinese cuisine but is a distinct Korean dish with its own black-bean sauce and restaurant tradition.