重庆口味的炸酱面，讲究酱香与佐料水的平衡，面要筋道、酱要浓郁，空心菜是最佳蔬菜搭配。
Chongqing-style Zhajiang noodles focus on a balanced sauce and seasoning water. Use chewy noodles and water spinach for the best texture.
配料表 / Ingredients
面条 200–250g / Noodles 200–250g
炸酱 2–3 汤匙 / Zhajiang sauce 2–3 tbsp
蒜泥 1 茶匙 / Minced garlic 1 tsp
葱花 少许 / Chopped scallions, for garnish
酱油 1–2 茶匙 / Soy sauce 1–2 tsp
芝麻酱 1 茶匙 / Sesame paste 1 tsp
油辣子 适量 / Chili oil, as desired
食用油 适量 / Cooking oil, as needed
盐巴 适量 / Salt, to taste
鸡精 少许（可选） / MSG, optional
花椒 少许 / Sichuan peppercorns, optional
蔬菜 空心菜最佳，可用小白菜替代 / Water spinach preferred; baby bok choy as substitute
（佐料水：用少量面汤把炸酱、酱油、蒜泥、芝麻酱和油辣子调开）
步骤 / Cooking Steps
- 🔪准备 / Prep：蒜切成蒜泥，葱切葱花，蔬菜洗净。
Make garlic paste, chop scallions, and wash the greens. - 🍜煮面 / Cook noodles：面条煮至有嚼劲（al dente），捞出控水七八分干。
Boil noodles until al dente; drain until slightly dry. - 🥣调佐料水 / Make sauce mix：碗中放炸酱、酱油、蒜泥、芝麻酱和油辣子，加入少许面汤调匀成佐料水。
In a bowl, mix Zhajiang, soy sauce, garlic, sesame paste and chili oil; loosen with a bit of noodle water. - 🥬烫蔬菜 / Blanch greens：空心菜/小白菜入沸水快速烫熟，捞出控水。
Quick-blanch water spinach or bok choy; drain. - 🥢拌面 / Toss：面条入碗，加入炸酱与佐料水，趁热快速拌匀，最后放上蔬菜与葱花。
Place noodles in a bowl, toss hot with sauce mix, top with greens and scallions. - 🌶️调味 / Finish：根据口味加盐、油辣子或少许花椒粉提味，立即食用。
Adjust seasoning with salt, chili oil or a pinch of Sichuan pepper; serve immediately.
小贴士 / Tips
- 🌶️ 佐料水关键：炸酱与少量面汤调匀，风味更融合。
Sauce mix is key—loosen the Zhajiang with a bit of noodle water for even flavor. - 🍜 面条选择：宽面或手擀面更能挂酱，口感更好。
Wide or hand-pulled noodles hold sauce better. - 🥬 蔬菜建议：空心菜最佳，若无可用小白菜替代。
Water spinach is ideal; baby bok choy is a good substitute. - 🔥 趁热拌匀：酱热拌面味道最佳，冷却后容易结块。
Toss while hot so the sauce coats evenly.
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