The ingredients used for making zajiang could differ, but usually include chili oil, and occasionally, doubanjiang.

It features the creamy, smooth, slurry-like texture and yellowish colour from boiled peas.

The name wanza mian is an abbreviation of zajiang with peas noodles (Chinese: 豌豆雜酱麵) in local language.

It is one of the most common forms of zajiang mian in Sichuan, particularly in area around Chengdu.

[1]: 187.1  It is often served in Sichuanese school and workplace canteen due to its simplicity and lighter taste.