Lanzhou Beef Noodle Soup

Place the beef shank and beef bones in a pot, cover with water, bring to a boil over high heat and simmer for 5 minutes. Drain, rinse the meat and bones, and wash out the pot — this keeps the broth clear.

Return the beef shank and bones to the pot, add 3000 ml fresh water, along with the ginger and the white parts of the scallions. Put the star anise, cloves, cinnamon, bay leaf, Sichuan peppercorns, cumin and black cardamom into a cheesecloth bag and drop it into the pot. Bring to a boil, skim off the foam, and season with salt.

Cover the pot loosely and simmer over the lowest heat for 5 hours: the broth should barely move, never boil hard. Remove the shank, let it cool for a few minutes, then slice it very thinly; take out the bones, ginger, scallions and the spice bag.

Peel the daikon, slice it thinly and add it to the strained hot broth for 8–10 minutes, until tender but still holding its shape. Taste the broth and adjust the salt if needed.

Cook the wheat noodles separately in plenty of water until springy, following the time on the package, then drain well and divide among 4 deep bowls.

Top the noodles with the sliced beef shank and daikon, then ladle hot clear broth over each portion. Finish with chili oil, sprinkle with cilantro and thinly sliced garlic chives, and serve immediately.