Step 1: Prepare the Beef

1. Cut the beef into large chunks.
2. Bring a pot of water to a boil and blanch the beef for 2-3 minutes to remove impurities.
3. Drain and rinse the beef under cold water. Set aside.

Step 2: Build the Aromatic Base

1. Heat 2 tablespoons of vegetable oil in a large pot over medium heat.
2. Add garlic, ginger, and chopped scallions, sautéing for 1-2 minutes until fragrant.
3. Pour in Shaoxing wine, stirring to deglaze the pot.

Step 3: Simmer the Broth

1. Return the blanched beef to the pot.
2. Add beef broth, light and dark soy sauce, and rock sugar.
3. Toss in star anise, Sichuan peppercorns, and cinnamon stick for deep flavor.
4. Bring to a boil, then reduce to low heat. Cover and simmer for 2–3 hours until the beef is tender.

Step 4: Cook the Noodles

1. Bring a separate pot of water to a rolling boil.
2. Add the fresh wheat noodles and cook according to package instructions.
3. Drain and rinse under cold water to stop the cooking process.

Step 5: Assemble and Serve

1. Divide the noodles into serving bowls.
2. Ladle the hot, aromatic beef broth over the noodles.
3. Add chunks of tender braised beef on top.
4. Garnish with pickled mustard greens, chopped scallions, fresh cilantro, and chili oil.
5. Add a soft-boiled egg for extra richness (optional).