In the Western press, it is occasionally dubbed "Beijing bolognaise" due to its superficial similarity (both dishes involve noodles with minced meat sauce) and ubiquitous nature.

The veracity of these claims is tenuous as important inventions in Chinese history were frequently attributed to prominent leaders and figures of the time.

[11] One theory maintains that the earliest form of zhajiangmian was created during the late 16th century in Manchuria by Nurhaci, the Emperor Taizu of Qing.

Sources claim that during the Jurchen unification, Nurhaci commanded his troops to "supplant rations with jiang" (以醬代菜) by dissolving solid slabs of fermented soybean (醬坯) in water, creating a protein- and sodium-rich paste, and consuming it as a dip with vegetables.

The entire imperial court, including Empress Dowager Cixi and the Guangxu Emperor, fled Beijing and evacuated to Xi'an.

The empress's retinues were wearied by the time they reached Nan Dajie [zh] (南大街) in Xi'an, where the imperial Grand Supervisor (大總管), Li Lianying, discovered a noodle restaurant by its appetizing aroma.

The symbolic sign "Old Beijing Noodles with Fried Bean Sauce" is hidden but rich in profound cultural connotation.

The vegetarian versions generally call for soybean paste of any sort instead of soy sauce, since the tofu chunks are larger and need more structure.

One famous product derived from the zhajiangmian is the instant noodle brand Wei Lih Men (維力炸醬麵) which is popular with Taiwanese people since its release in 1973.

Zhajiang sauce is normally made by simmering stir-fried diced meat or ground pork or beef with salty fermented soybean paste.