Jaja Is the Secret Sauce that Makes Beijing Street Food So Damn Tasty

And here's how to make it, courtesy of Junzi Kitchen's Chef Lucas Sin. Zhajiang directly translates to "fried sauce noodles," but Chef Lucas Sin likes to call it Jaja. The sauce itself—a fermented soybean paste cooked in oil—is a Beijing street food staple, and just one of the many Northern Chinese …