Zhajiang mian ("fried sauce noodles") is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste.

In Beijing cuisine, yellow soybean paste (黄酱; pinyin: huángjiàng) is used, while in Tianjin and other parts of China sweet noodle sauce (甜面酱; pinyin: tiánmiànjiàng), hoisin sauce (海鲜酱; pinyin: hǎixiānjiàng), or doubanjiang (豆瓣酱; pinyin: dòubànjiàng) may be used in place of the yellow soybean paste. In the cuisines of Beijing, Tianjin, and northeastern China, the soybean paste is stir fried and oil is not used.

Some Chinese restaurants may refer to zhajiang mian as "brown meat sauce noodles," "noodles with fried bean and meat sauce," or the pinyin transliteration zhájiàngmiàn (sometimes zhàjiàngmiàn, with second tone on the first syllable, in southern China and Taiwan). It is sometimes referred to by the nickname "Chinese spaghetti" in the West, which is symmetrical to Chinese calling spaghetti bolognese "Western zhajiang mian."

炸酱面（“炒酱面”）是一道中国北方口味的主食。炸酱面是用煮面条和炸酱混合的食品。

北京的炸酱面使用的是黄酱（黄酱;拼音：huángjiàng），而在天津和中国其他地区使用甜面酱油（甜面酱;拼音： tiánmiànjiàng ），海鲜酱（海鲜酱;拼音： hǎixiānjiàng ），或豆瓣酱（豆瓣酱;拼音： dòubànjiàng ）可用于在黄酱之中。炸酱面是北京富有特色的食物，在天津和东北的炸酱面的酱是不放油的。

有些中式餐馆把炸酱面翻译为为“酱油拉面”，“面条和肉类酱 ”或拼音音译zhájiàngmiàn （有时zhàjiàngmiàn ，第二口气在第一个音节，在华南地区和台湾地区）。人们有时候称炸酱面为“中国面条”就像我们把意大利面叫做西方炸酱面一样。人们有时候称炸酱面为“中国面条”就像我们把意大利面叫做西方炸酱面一样。