Lanzhou hand-pulled beef noodle soup (Lanzhou lamian)

1. Soak the beef shin in cold water overnight to draw out the blood; bring it to the boil in the water, skim off the foam, then add the sliced ginger, star anise and Sichuan pepper and simmer gently for 2.5 hours.

2. Meanwhile mix the flour with the salt, add the water, knead into a smooth dough and rest for 30 minutes; dissolve the bicarbonate of soda in 2 tablespoons of water and knead it into the dough little by little until very elastic, then brush with oil and rest for another hour.

3. Lift out the beef and slice it thinly; strain the broth, add the thinly sliced daikon, season with salt and white pepper and simmer for 15 minutes.

4. Divide the dough into 6 pieces and roll each into a long rope, then hold both ends, stretch it gently, fold it in half and repeat 5-6 times to pull thin strands.

5. Cook the noodles in rapidly boiling water for 1-2 minutes and divide between deep bowls; pour over the hot broth with the daikon and top with the beef slices.

6. Drizzle with chilli oil, sprinkle with chopped coriander and spring onions and serve piping hot.

Tip: The rule for Lanzhou noodles is "one clear, two white, three red, four green, five yellow": clear broth, white radish, red chilli oil, green coriander and yellow noodles. If the pulling doesn't work out, roll the dough thin and cut it into strands with a knife – it will taste just the same.