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Fresh hand-pulled noodles swim in a clear, fragrant beef broth in this Gansu family specialty. Simple yet deeply flavorful, this high protein soup showcases the artistry of traditional Chinese noodle-making.
Rinse the beef shank under cold water and place it in a pot with enough water to cover. Bring to a boil over high heat, then skim off foam.
Add ginger slices, 2 green onions, and 1.5 tsp salt to the pot. Reduce heat to low, cover, and simmer gently for 90 minutes to develop a clear, fragrant broth.
Meanwhile, make the noodle dough: combine flour, 1/2 tsp salt, and water. Knead for 8–10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
Once rested, divide dough into 8 pieces. Roll each into a log, lightly oil the surface, and allow to rest covered for 20 minutes for easier pulling.
Bring a large pot of water to a rolling boil. Stretch and pull each dough log repeatedly into long noodles, then drop immediately into boiling water. Cook for 90 seconds or until noodles float.
Remove the beef from the broth and slice it thinly. Strain the broth and adjust seasoning with remaining salt, white pepper, and soy sauce.
To serve, place noodles in bowls. Ladle hot beef broth over the noodles, then top with sliced beef, remaining green onions (sliced), and fresh cilantro.
