Guangxi Guilin Rice Noodles (Guilin Mi Fen) — Broth and Toppings

The night before, submerge the round rice noodles in a generous volume of cold water. Leave at room temperature for a minimum of eight hours. The noodles will be cold and fully hydrated at service; they are not cooked in advance.

Place the pork and beef bones in a large pot of cold water, bring to a rolling boil, and blanch for five minutes. Drain and rinse the bones under cold running water until the water runs clear. Return the bones to the pot with three litres of fresh cold water, the cinnamon sticks, and the star anise. Bring to the boil, then reduce to a steady simmer. Simmer uncovered for a minimum of eight hours, skimming foam and fat periodically. The broth is done when it is deeply coloured, intensely flavoured, and aromatic with spice — thin broth at this stage means the dish will fail at the bowl.

This is where the dish lives or dies: the broth must be concentrated enough to carry the whole bowl. Taste after eight hours. The flavour must be rich and assertive — pork, beef, cinnamon, and star anise in balance. If it tastes thin or watery, continue simmering until the volume reduces and the intensity sharpens. Season with salt. Strain through a fine sieve and keep at a vigorous simmer until service.

Combine the soy sauce, sugar, five-spice powder, and water in a pot to make the master braising liquid. Add the pork in one piece. Bring to the boil, reduce to a gentle simmer, and braise until the pork is tender throughout and has taken on a deep mahogany colour from the liquid — approximately ninety minutes. Remove, allow to cool, and slice thinly across the grain. Reserve the braising liquid.

Deep-fry the raw peanuts in neutral oil over a medium heat until golden. Remove and drain. They are ready when the colour is evenly amber and the nuts give a clean crunch when pressed — not soft at the centre.

Bring a separate pot of unsalted water to a full boil. Working one portion at a time, place a nest of the overnight-soaked noodles in a blanching basket or spider and submerge in the boiling water for exactly thirty seconds. The noodles are done when they are just heated through and supple but retain their round, firm character. Transfer immediately to the serving bowl.

Ladle the hot, strained broth generously over the noodles — the bowl should be visibly full of liquid. Arrange several thin slices of lu zhu rou over the noodles. Add a mound of pickled long beans, a portion of fried peanuts, and a spoonful of chili sauce to one side. Serve at once.