Beijing Zha Jiang Mian (Fried Sauce Noodles)

Dice the pork belly into small, uniform pieces.

In a bowl, combine the yellow bean paste, scallion paste, and dried yellow bean paste. Dilute the mixture with yellow wine, stirring until well combined.

Slice the ginger into large pieces, chop the large scallions into large segments, and prepare the small scallions and cilantro.

Heat cooking oil in a wok over medium heat. Add the ginger slices and fry gently to release their aroma.

Add the large scallion segments, small scallions, Sichuan peppercorns, star anise, bay leaves, and white cardamom to the wok. Continue frying until the aromatics are golden brown and fragrant.

Add the cilantro to the wok and fry briefly until it wilts and releases its aroma. Strain the fried aromatics from the oil, reserving the aromatic oil for the next step.

Heat the reserved aromatic oil in the wok to 5-6 fen (medium-high heat). Add the diced pork belly and fry until it turns golden brown and crispy, rendering out some of its fat.

Add the minced scallions to the fried pork belly and stir-fry until fragrant.

Pour the diluted bean paste mixture into the wok with the pork and scallions. Stir well and bring to a simmer. Cook on low heat for about 30 minutes, stirring occasionally to prevent sticking, until the sauce is thick and fragrant.

While the sauce is simmering, prepare the noodles. In a large bowl, combine the all-purpose flour, salt, and baking soda. Crack in the egg.

Gradually add water to the flour mixture, mixing with your hands until a shaggy dough forms, resembling snow flakes.

Knead the dough on a clean surface until it comes together. Cover and let it rest for 10 minutes.

Knead the dough again for a few minutes until it's smooth and elastic. Cover and let it rest for another 10 minutes.

Roll out the dough into a thin sheet using a rolling pin. Fold the dough and cut it into desired noodle thickness.

Prepare the vegetable toppings: julienne the cucumber, carrot, and red radish. Dice the celery. Mince the garlic. Cook the green peas.

Bring a large pot of water to a rolling boil. Add the fresh noodles and cook until al dente, about 2-3 minutes. Drain well.

To serve, place a portion of cooked noodles in a bowl. Top with a generous spoonful of the Zha Jiang sauce and arrange the various vegetable toppings around it. Mix well before eating.