Niu Rou Mian

Bring a large pot of water to a rolling boil and blanch the beef shank chunks for two minutes to remove impurities. Drain the beef, rinse under cold water, and set aside. Discard the blanching water and clean the pot.

Heat two tablespoons of vegetable oil in the same pot over medium-high heat. Add the ginger slices, smashed garlic, and quartered onions, stir-frying for two minutes until fragrant and the edges begin to caramelize and char slightly.

Add the doubanjiang to the aromatics and stir-fry for one minute until the oil turns a deep red colour and the paste is fragrant. Add the blanched beef chunks and sear them briefly on all sides to coat them with the spicy paste.

Pour in the water, then add the soy sauce, rock sugar, quartered tomatoes, star anise, and cinnamon stick. Bring everything to a vigorous boil, then reduce the heat to low and cover with a tight-fitting lid.

Simmer the broth for two and a half to three hours, checking occasionally and skimming any foam from the surface. The beef is ready when it yields easily to a chopstick pushed through the centre but still holds its shape.

In a separate large pot of boiling water, cook the wheat noodles according to the package directions until just tender with a slight chew. Blanch the bok choy halves in the same water for thirty seconds, then drain both immediately.

Divide the cooked noodles among deep bowls and ladle the rich, dark broth generously over them. Arrange sliced beef shank and bok choy on top, then garnish with chopped scallions and a drizzle of chilli oil if desired.