[The Contrast Between Cold and Hot, and Zha Jiang Mian in the Middle of Summer]
After reading a recent article about zha jiang mian (noodles with pork and bean paste sauce), I couldn't resist the urge to make it myself, so I went to the supermarket and bought some ground pork. Once the meat miso is prepared, all that's left is to serve it over noodles that have been thoroughly rinsed in cold water. This time, instead of using Chinese noodles, I decided to use the dried udon noodles I had on hand. While the noodles are boiling, you can use the Yoshita Handi-Design Studio Julienne Peeler to slice the cucumber into thin strips, making the toppings ready in no time.
Actually, this style of serving cold noodles with hot meat miso is the traditional way to eat Beijing-style zha jiang mian. The temperature difference between the cold vegetables and hot meat miso stands out, and even in the summer when your appetite tends to wane, you find yourself eating it up. It's a dish that cleverly utilizes taste and sensory responses, making it a very logical choice.
It is said that the human tongue and brain gradually become less sensitive to stimulation when exposed to the same temperature or texture repeatedly. Therefore, alternating between the “cool, cold noodles” and the “steaming hot meat miso” allows the body to feel a sense of freshness, naturally evoking the desire to eat more. Additionally, in addition to the temperature contrast, the “smooth texture of the noodles,” the “juicy texture of the meat miso,” and the “crisp texture of the cucumber” combine to create a variety of rhythms in the mouth. This diversity of textures is another reason why the dish remains delicious and enjoyable until the last bite. During the hot summer months when appetite tends to wane, why not try incorporating such contrasts in temperature and texture to activate the “desire to eat” in both mind and body?
The star of zha jiang mian is the sweet and savory, aromatic meat miso. While it may seem like a lot of work at first glance, it can actually be made surprisingly easily with just a frying pan. Pouring the hot, freshly made miso over the noodles releases a fragrant steam that stimulates the appetite, and when chilled in the refrigerator, it can be used as a “seasoning to eat” with rice or vegetables, among other versatile arrangements. Preparing it in your spare time will make your summer meals much richer and easier.
The contrast between cold and hot, and summer zha jiang mian. Please try it at home.
Meat Miso
Ingredients:
Ground pork 200 g
Green onions (white part) 1/2 stalk
Garlic 2 cloves
Ginger 1 large piece
Water 70 ml
Cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water)
Sesame oil 1 teaspoon (optional for finishing)
White sesame seeds to taste
(Seasonings)
Sweet bean paste (or red miso) 1-1.5 tablespoons
Soy sauce 1 tablespoon
Sugar 1 teaspoon (adjust according to the sweetness of the sweet bean paste)
Sake 1 tablespoon
Doubanjiang 1 teaspoon (to taste)
Oyster sauce 1 teaspoon
Preparation:
1. Heat sesame oil (not included in the ingredients list) in a frying pan and stir-fry minced garlic, ginger, and green onions.
2. Once the aroma rises, add the ground meat and stir-fry.
3. Once the meat changes color, add the seasonings and water, mix, and simmer for 2-3 minutes.
4. Turn off the heat, add the cornstarch slurry, and reheat.
5. Optionally, drizzle with sesame oil and mix in white sesame seeds.
Seiryugama's Shallow Bowl
https://www.shokunin.com/en/seiryu/asabachi.html
Yoshita Handi-Design Studio's Julienne Peeler
https://www.shokunin.com/en/yoshita/peeler.html
Wadasuke Seisakusho's Cooking & Serving Spoon
https://www.shokunin.com/en/wadasuke/spoon.html
Reference
https://en.shokunin.com/archives/54277110.html (Zha jiang mian article)
