Hong Kong noodle chain Tam Jai has released a canned version of its popular zha jiang sauce. The fried, fermented soy-based sauce is often mixed with meat and topped on rice or wheat noodles, but can also be eaten with rice and bread. Zha jiang sauce originates in China’s northern Shandong province, but Westerners have referred to it as “Beijing bolognese”. But how does the new canned version of Tam Jai’s sauce compare to what it serves at its restaurants?
