Step 1

Melt 1 Tbsp lard in a saute pan over medium-high heat.

Step 2

Add the sliced snake beans and chopped garlic and cook for 30 seconds over medium-high heat.

Step 3

Add the ground pork and start to cook while breaking it up with a spoon. Cook for a minute or two; until the pork is cooked through.

Step 4

Add the Shaoxing wine, followed by the tian mian jiang, salt, sugar, and soy sauce. Stir and cook for 30 seconds.

Step 5

Add the suimiyacai and cook everything together for 1 more minute.

Step 6

Place the pork topping in a small bowl, and keep covered, at room temperature until ready to use, 3 hours max.

Step 7

Bring approximately 3 quarts/liters of water to a boil. Do not salt the water.

Step 8

Place all of the sauce ingredients in the bottom of two bowls. Remember that the ingredients listed above are for EACH bowl of noodles.

Step 9

Boil 200 grams of noodles for about 2-3 minutes.

Step 10

Remove the noodles from the pot using a mesh strainer, shake off all of the excess water and place the cooked noodles into one of your bowls.

Step 11

Top the noodles with 1 Tbsp of the noodle cooking water and 3-4 Tbsp of the pork topping (half of the topping you made).

Step 12

Cook the other 200 grams of noodles and finish the 2nd bowl in the same way.

Step 13

Serve and make sure you mix the noodles well before eating!