Veteran’s community style: one pot of pork-and-tofu sauce — soybean paste three parts, sweet bean paste one — spooned over noodles with four toppings.
眷村風炸醬：一鍋豬肉豆乾醬，黃豆醬三份、甜麵醬一份，淋在麵上，加上四樣菜碼。
Ingredients 材料
1 lb ground pork
豬絞肉1磅
8 pieces dried tofu, diced
豆乾8塊，切丁
3 tablespoons soybean paste
黃豆醬3大匙
1 tablespoon sweet bean paste
甜麵醬1大匙
100 ml water
清水100毫升
1 tablespoon rock sugar
冰糖1大匙
100 ml rice wine
米酒100毫升
Oil, for frying
油，適量
1 scallion, white part cut into pieces
蔥1支，蔥白切段
1 tablespoon minced garlic
蒜末1大匙
1 teaspoon minced ginger
薑末1小匙
1 onion, diced
洋蔥1顆，切丁
A pinch of white pepper
白胡椒粉少許
Wheat noodles, 4 servings
麵條4人份
1 cucumber, julienned
黃瓜1條，切絲
1 carrot, julienned
紅蘿蔔1條，切絲
A handful of bean sprouts, blanched
豆芽一把，燙熟
2 eggs, for the egg crepe
雞蛋2顆，煎蛋皮用
Step 1. Dice the Tofu
步驟一：切豆乾
Cut the dried tofu into small cubes.
豆乾切小丁。
Step 2. Fry the Tofu
步驟二：煎豆乾
First sizzle the scallion white, garlic, and ginger in a little oil, then fry the tofu cubes until golden at the edges. Set aside.
先用少許油爆香蔥白、蒜末和薑末，再下豆乾丁，煎到邊緣金黃，先盛出來。
Step 3. Fry the Pork
步驟三：炒豬肉
Add the diced onion and stir-fry until soft. Add the ground pork and the white pepper; break the pork apart and fry until its water cooks off and it starts to fry in its own fat.
洋蔥丁下鍋炒軟。加入絞肉和白胡椒，炒散，炒到水分收乾、開始出油。
Step 4. Fry the Pastes
步驟四：炸醬
Push everything to the sides of the wok. Add the soybean paste and the sweet bean paste — three parts to one — into the middle and fry until fragrant, then stir everything together. This frying is the “zha” in zhajiang.
把料推到鍋邊，黃豆醬和甜麵醬（三比一）下到鍋子中間，炒出醬香，再全部拌勻。「炸醬」的「炸」，就是這一步。
Step 5. Simmer the Sauce
步驟五：煨醬
The tofu goes back in. Add the rice wine, the water, and the rock sugar; cover and simmer on low about 15 minutes, until the sauce turns thick and glossy.
豆乾回鍋，加入米酒、水和冰糖，蓋上鍋蓋，小火煨約15分鐘，收到濃亮。
Step 6. Prep the Toppings
步驟六：備菜碼
Cucumber and carrot in fine strips. Bean sprouts blanched. The eggs beaten, fried into a thin crepe, and cut into strips.
黃瓜、紅蘿蔔切絲；豆芽燙熟；雞蛋打散，煎成薄蛋皮，再切絲。
Step 7. Cook the Noodles
步驟七：煮麵
Boil the noodles until just done.
麵條煮到剛熟。
Step 8. Toss and Serve
步驟八：拌麵
Noodles in the bowl, a generous ladle of sauce over them, and the toppings in piles on top. Toss everything together at the table.
麵裝碗，淋上一大勺炸醬，菜碼分堆擺在上面。上桌後拌勻。
One pot of sauce makes many bowls of noodles. It keeps about a week in the fridge, or freeze it in portions for up to a month — and it is just as good over rice or tofu.
一鍋炸醬，可以吃好幾碗麵。冷藏約一週，或分裝冷凍保存一個月；拌飯、淋豆腐，也一樣好吃。
Tips 小提示
No extra salt — the two pastes are salty enough on their own.
不用另外加鹽，兩種醬本身就夠鹹。
For a Beijing touch, run the cooked noodles briefly under cold water so they stay springy, and eat them with a clove of raw garlic on the side.
老北京吃法：麵煮好過一下冷水，更勁道；旁邊配一瓣生蒜，邊吃邊咬。
Want it spicier? Swap one spoon of the soybean paste for chili bean paste.
想吃辣一點？把一匙黃豆醬換成辣豆瓣醬。
