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1
Place the pork bones in a large pot, cover with cold water, and bring to a boil. Drain and rinse the bones thoroughly. Return them to the pot with the dried shrimp and the whole dried flounder. Cover with fresh cold water and bring to a gentle simmer. Maintain a low, steady simmer for 4–6 hours, skimming as needed, until the broth is rich, deeply golden, and sweet-smelling. It must not be thin or pale.
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2
Strain the broth through a fine sieve; discard solids. The finished broth should be clear yet intensely golden, with a clean, sweet, deeply umami scent. Adjust seasoning. Keep at a rolling boil and pre-heat the serving bowls with boiling water immediately before service — temperature retention is critical.
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3
Combine the ground pork with the whole peeled shrimp, keeping the shrimp pieces intact and distinct — do not mince them. Season the mixture. Lay a wonton wrapper on the work surface. Place a portion of filling in the centre, fold and seal, pressing out air. The wrapper should be thin enough to appear nearly transparent when held to light. Repeat with remaining wrappers and filling.
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4
This is where the dish lives or dies. Bring a separate pot of water to a full rolling boil. Add the dan mian and cook for exactly 20 seconds — just long enough to heat through and loosen the strands. Drain immediately. The noodles must retain their characteristic springy, alkaline bite; any further cooking renders them soft and the dish is lost.
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5
In the same or a second pot of boiling water, poach the wontons until the wrappers are silky and just translucent and the filling is cooked through, approximately 3–4 minutes. Blanch the bean sprouts separately for 30 seconds; drain.
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6
Empty the hot water from the pre-heated bowls. Place the noodles in the centre of each bowl. Arrange the wontons in an arc around them. Add the bean sprouts. Ladle the boiling broth over the top. Finish with a pinch of dried shrimp roe. Serve immediately.