Types Shandong In Shandong cuisine, the sauce is made with tianmianjiang and this version of zhajiangmian is commonly viewed as the standard within China. Beijing In Beijing cuisine, yellow soybean paste and Tianmian sauce are combined to make the sauce. During the process of frying the sauce, a large amount of white scallion is added, and diced pork is used instead of ground meat. Typically the dish is served with a variety of crunchy vegetables, such as cucumber, radish, roseheart radish, bean sprouts, celery, and soybeans. Thick handmade noodles are preferred. In China, Beijing-style Zhajiangmian is the most well-known version, even over the original Shandong Zhajiangmian. Sichuan In Sichuan cuisine, Zajiangmian (杂酱面) is considered its own version of Zhajiangmian. Despite the similarity in name and contents, there is actually no clear evidence that Zajiangmian originates from Zhajiangmian. Ground meat is used instead of diced meat. doubanjiang is also added to the sauce. This results in the Zajiang meat sauce being more watery than Zhajiang sauce, and the dish is less salty. Boiled, leafy vegetables are served with the noodles. Zajiangmian is typically served in soup, but there is also a version that is mixed directly with the sauce. Chili oil and chopped green onion are usually added as toppings. Northeast China In Liaoning and Jilin, the Zhajiang sauce is traditionally fried with Dajiang sauce. Ground meat is commonly used. Northeast Zhajiang sauce also has two special variations: 'Egg Zhajiang' and 'Egg and Green Chili Zhajiang' which contain no meat. Cantonese In Cantonese especially Hong Kong cuisine, ketchup and chili sauce is added to the base Zhajiang sauce and brings a slightly sweet, spicy, and sour flavor. Buddhist A vegetarian version of zhajiang sauce may be made by substituting ground beef or pork with finely diced extra firm smoked tofu (熏豆腐乾), edamame (毛豆), eggplant, or extra firm tofu (素雞). The vegetarian versions generally call for soybean paste of any sort instead of soy sauce, since the tofu chunks are larger and need more structure. Islamic A halal version is often made with ground beef or lamb. South Korea In South Korea, zhajiangmian has evolved into jajangmyeon when workers from Shandong were sent by the Chinese military to Korea. Japan In Japan, zhajiangmian evolved into jajamen (じゃじゃ麺) when it was brought from Northeast China. It is a popular dish in the northern Japanese city of Morioka, Iwate and is known as one