WHERE TO EAT The best Zhajiangmian in Beijing (according to food experts)

"The doughy wide zhajiang mian (noodles) at the boisterous Old Beijing Zhajiang Noodle King near the Temple of Heaven are truly, well, heavenly. Made on the premises and boiled or fried, they are delivered to the table with an array of sauces, meats, and greens, which the waiter then adds to one bowl for you to mix."

"Siji Minfu also has the sauciest, saltiest (in a good way) lao noodles in Beijing. Order this Zhajiangmian with the almond tofu on the side as a sweet, tempering complement."

"These thick, chewy hand-pulled wheat noodles (mian) are topped with tangy stir-fried ground pork tossed in yellow or fermented soybean paste. A big handful of thinly sliced seasonal vegetables, such as radishes, cucumbers and bean sprouts not only add a nice texture, they also round out this simple, stick-to-your-ribs dish."

"Makes some of Beijing’s best zhajiang mian, or hand-pulled noodles mixed with shredded vegetables and dressed in a dark bean sauce."

"An open-kitchen restaurant specializing in Beijing cuisine. Try some of the small dishes as appetizers - zhajiang mian (wheat noodles with black bean mince)."