Da Lu Mian (打卤面), commonly known as “Northern Chinese Gravy Noodles,” is a classic hearty dish from Northern China in which a rich, thick sauce is ladled over noodles.  The sauce typically combines ingredients such as pork, mushrooms, lily buds, and eggs, and is given its characteristic consistency through the addition of starch.Long a beloved and affordable everyday meal in Beijing and the surrounding region, it carries symbolic significance as a birthday food representing long life!  Inspired by a Recent Trip to Beijing Bill and I recently visited Beijing, where we ate at a 2-Michelin star vegetarian restaurant near Lama Temple.They served dish dish, and it was delicious and beautifully presented.

I was inspired to share a classic version on the blog.There are many different iterations—tomato egg versions, some with shrimp, etc.—but I kept it very classic here.  Our recipe, like many home-cooked versions across Northern China, includes pork belly.But just know that like our hot and sour soup, you can make it with and without animal protein.  (Doesn’t this gravy sauce look a lot like your favorite hot and sour soup, but thicker? If you’ve made our hot and sour soup, you can make this gravy noodle; the process is somewhat similar.)  You can also use dark meat chicken instead of pork, but since it is traditionally made with pork belly, I stuck with the pork belly here.

I hope you try this classic cherished dish!

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