Lanzhou Hand-Pulled Noodles

Instructions

1. Prepare the broth
   In a large pot, add beef shank chunks and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the beef to remove impurities. Return the beef to the pot with 2 liters of fresh water, star anise, cinnamon, cloves, Sichuan peppercorns, and bay leaves. Bring to a boil, then reduce heat and simmer for 2 hours until the beef is tender.
2. Make the dough
   While the broth simmers, combine flour, salt, alkaline water, and room temperature water in a large bowl. Mix until a dough forms. Knead for 10-15 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
3. Rest and divide the dough
   After resting, knead the dough again for 5 minutes. Divide into 4 equal portions and shape each into a log. Coat with a thin layer of vegetable oil to prevent sticking. Cover and let rest for another 15 minutes.
4. Pull the noodles
   Take one portion of dough and begin stretching it with both hands. Repeatedly pull, fold, and stretch the dough, gradually increasing its length while decreasing its thickness. Continue pulling until the noodle reaches your desired thickness (typically 2-3mm). The traditional technique requires practice - beginners can fold and pull multiple times until reaching the right thickness.
5. Cook the noodles
   Bring a large pot of water to a boil. Cook the freshly pulled noodles for 1-2 minutes until they float to the surface and are cooked through but still chewy (al dente). Remove immediately and rinse briefly with cold water to stop the cooking process.
6. Finish the broth
   When the beef is tender, add the daikon radish chunks to the broth and cook for an additional 20 minutes. Remove the beef chunks, let cool slightly, and slice thinly across the grain. Strain the broth to remove the spices, then return to the pot and keep hot.
7. Assemble the dish
   Place the cooked noodles in serving bowls. Ladle the hot broth over the noodles. Top with sliced beef and cooked daikon. Garnish with chopped scallions and cilantro. Serve immediately while hot.