
Where to order zhajiangmian and jjajangmyeon noodles in Los Angeles
Zhajiangmian was one of the first dishes my mother taught me how to make. I’d stand beside her in the kitchen, watching her stir fermented soybean paste into sizzling ground pork, the smell sharp, earthy and instantly familiar. A pot of noodles boiled nearby as I carefully julienned cucumbers, proud to contribute to one of…