Beijing Zha Jiang Mian (Fried Sauce Noodles)

Prepare all the vegetable garnishes and arrange them neatly on a platter or in small bowls. Blanch the bean sprouts and edamame in boiling water for 1 minute, then drain.

Heat the vegetable oil in a wok over medium-high heat. Add the pork mince and cook, breaking it into small crumbles, for 3-4 minutes until browned and the fat has rendered.

Add the garlic and ginger, stir-frying for 30 seconds until fragrant.

Reduce the heat to medium. Add the tian mian jiang and doubanjiang, stirring constantly for 2 minutes. The paste will darken and become incredibly fragrant as it fries in the pork fat.

Add the soy sauce, sugar, and water. Stir well and let the sauce simmer for 5-6 minutes, stirring occasionally, until it thickens into a rich, glossy sauce that coats the back of a spoon.

While the sauce simmers, cook the noodles in a large pot of boiling water according to package directions. Drain and rinse under cold water for a chilled version, or serve them hot.

Divide the noodles among bowls. Spoon a generous amount of the meat sauce on top. Arrange the julienned vegetables, bean sprouts, edamame, and green onions around the sides. Each person mixes everything together at the table before eating.