Zajiangmian

Zajiang mian (, 'noodles with zajiang') is a noodle dish from Sichuan region of China. The zajiang (, 'mixed sauce'), also known as shaozi, is a meat sauce mostly made from lean ground meat (often pork, sometimes beef) and lard. Tallow may also be used as an alternative to lard, albeit less commonly. The ingredients used for making zajiang could differ, but usually include chili oil, and occasionally, doubanjiang.

Wanza mian
Wanza mian, is a variety of zajiang mian served with peas. It is especially popular in some areas of Sichuan region, including Chongqing. It features the creamy, smooth, slurry-like texture and yellowish colour from boiled peas. The name wanza mian is an abbreviation of zajiang with peas noodles in local language.

Sujiao zajiang mian
Sujiao zajiang mian, or gan zajiang mian (, dry zajiang noodles), is a dry variation of zajiang mian without soup. In this style, the noodles may be flavoured with seasonings such as chili oil, sesame oil and soy sauce before the zajiang being added. It is one of the most common forms of zajiang mian in Sichuan, particularly in area around Chengdu.

Red soup zajiang mian
Red soup zajiang mian is a form of zajiang mian where the zajiang served as a topping on noodle soups. The soup base of red soup zajiang mian are mostly featuring a spicy heavy flavour.

Clear soup zajiang mian
Similar to Red soup zajiang mian, clear soup zajiang mian is a soup-based adaption of zajiang mian but with a non-spicy soup base. It is often served in Sichuanese school and workplace canteen due to its simplicity and lighter taste.