A Michelin Bib Gourmand Treasure Fangzhuanchang No. 69’s Legendary Zhajiangmian (方砖厂69号炸酱面)
Beijing is a city of rich history, bustling culture, and, of course, exceptional food. Among its many culinary treasures, Zhajiangmian - a dish of handmade noodles topped with savory soybean paste - stands out as a quintessential taste of northern China. And when it comes to finding the best Zhajiangmian in the city, food enthusiasts and locals alike point to one name: Fangzhuanchang No. 69, a Michelin Bib Gourmand-recognized noodle house nestled in Beijing’s historic Dongcheng District.
A Michelin Bib Gourmand Treasure
Though not a full Michelin star restaurant, Fangzhuanchang No. 69 proudly holds a Michelin Bib Gourmand distinction, awarded to establishments offering excellent food at a reasonable price. For over a decade, this humble eatery has been a go-to destination for authentic, flavorful Zhajiangmian, earning both local and international acclaim.
Located on a quiet street in Beijing’s charming hutongs (narrow alleys), this unassuming spot invites diners into a world of bold flavors and comforting traditions. Don’t let the modest facade fool you—this is where culinary magic happens.
Watch the video from our visit to Fangzhuanchang No. 69:
The Star of the Menu: Zhajiangmian
The Zhajiangmian at Fangzhuanchang No. 69 is a symphony of taste and texture. Here’s what makes their rendition truly extraordinary:
The Sauce:
Their signature sauce is made with fermented soybean paste (黄酱, huángjiàng), creating a rich, umami-packed base. Stir-fried with finely minced pork, the sauce strikes the perfect balance of salty and slightly sweet flavors.
Unlike Sichuan’s spicy take on Zhajiangmian, the Beijing style focuses on depth and warmth, letting the natural umami of the soybean paste shine.
The Noodles:
Hand-pulled and freshly made, the noodles are thick, springy, and satisfyingly chewy, ensuring they stand up to the robust sauce. Each bite delivers a harmonious blend of noodle and flavor.
The Toppings:
Shredded cucumber, radish, bean sprouts and other vegetables provide a crisp, refreshing contrast to the hearty sauce.
The restaurant also offers optional add-ons, such as Laba garlic (pickled garlic) and cumin-flavored chili sauce, for a personalized kick of flavor.
Beyond the Noodles: A Feast of Flavors
While zhajiangmian is the star of the menu at Fangzhuanchang No. 69, their side dishes are just as unforgettable. We sampled the beef tripe with glass noodles, crispy fried pork, and pickled cucumbers, each showcasing the depth and variety of Beijing’s culinary traditions.
The beef tripe with glass noodles was a standout. The tripe is blanched in water, sliced thinly, and mixed with springy glass noodles. The dish is topped with a silky sesame sauce and a drizzle of fragrant chili oil. The result is a dish that’s clean and refreshing yet full of flavor, with just the right balance of richness and spice. The tripe itself is perfectly cooked—clean and slightly chewy, with a delicate crunch that adds a satisfying texture.
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In Beijing, beef tripe isn’t just another dish; it’s a beloved staple. Local Beijingers cannot get enough of it, celebrating its unique texture and versatility. To my friends from Beijing, beef tripe is the true taste of home—not Peking duck, as many might assume. For them, tripe represents comfort and nostalgia, appearing in countless forms: quickly stir-fried with garlic and chili, slow-cooked in hot pots, or served cold with dipping sauces. It’s a dish deeply woven into their culinary identity.
The other dishes we tried were equally delightful. The crispy fried pork delivered a satisfying crunch, perfectly seasoned to balance its richness, while the pickled cucumbers added a tangy, refreshing contrast. Together, these dishes complemented the Zhajiangmian beautifully, turning a simple meal into a feast of Beijing’s best flavors.
What Makes Fangzhuanchang No. 69 Special?
Fangzhuanchang No. 69 sticks to time-honored recipes, preserving the authentic flavors of old Beijing. Every bowl of noodles is a nod to the city’s culinary heritage. Despite its Michelin recognition, the restaurant remains incredibly budget-friendly, proving that world-class food doesn’t have to come with a hefty price tag. With glowing reviews from locals, tourists, and even A-List Hongkong celebrities like Nicholas Tse, this noodle house has solidified its status as a must-visit spot for food lovers.
Beijing Zhajiangmian VS. Sichuan Zhajiangmian
Beijing Zhajiangmian and Sichuan Zhajiangmian differ significantly in their flavor profiles and use of spices, reflecting the culinary traditions of their respective regions. Beijing Zhajiangmian is known for its rich, umami-packed sauce made with fermented soybean paste (黄酱, huángjiàng) and minced pork. The flavor is savory with a slight hint of sweetness, emphasizing depth and warmth. It’s a dish that offers a comforting, hearty experience, rooted in the capital’s tradition of mild but flavorful cuisine.
In contrast, Sichuan zhajiangmian features a bold, spicy sauce crafted with doubanjiang (spicy fermented broad bean paste) and chili oil. It delivers the characteristic heat and numbing sensation (麻辣, málà) of Sichuan cuisine, thanks to the addition of Sichuan peppercorns. This creates a dish with layers of intense, fiery flavors that leave a lasting impression.
Both styles are unique representations of their regions, with Beijing’s version leaning towards mild and hearty, and Sichuan’s offering a complex, spice-driven experience.
Here's a blog post on how to make Sichuan Zhajiangmian at home: Zha jiang Mian: A Timeless Chinese Noodle Dish (eliasfamilykitchen.com)
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