Fermented Bean Paste and Pork Noodles

I started to think about what could make these ‘Old Beijing’ noodles more interesting, with a neater presentation on the plate. So I made hand-pulled noodles, which have a springier texture, and added a bit of hua jiao (Sichuan peppercorns) to the dough. I also made two variations of the sauce—one made from fermented soy bean paste, the other from spicy pork.