For dense hand-pulled noodles, you’re going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.

　　

Ingredients

Makes 1½ cups (360 ml)

　　1 cup (240 ml) soy sauce

　　⅓ cup (75 ml) black vinegar

　　1 tablespoon oyster sauce

　　½ teaspoon sugar

　　1 star anise pod

　　½ teaspoon Sichuan peppercorns

　　1 bay leaf

　　½ teaspoon salt

　　1 teaspoon fennel seeds

　　1½-inch (4 cm) piece fresh ginger, peeled and sliced

　　Dash of white pepper powder

　　

Step 1

In a saucepan, combine all of the ingredients with ¼ cup (60 ml) water and mix to combine. Bring to a boil over high heat.

　　

Step 2

Once boiling, turn the heat down to a low boil and cook for 2 minutes. Then turn off the heat, cover the pot, and let sit for 10 minutes.

　　

Step 3

Strain the sauce and use immediately, or let cool and store in an airtight container, refrigerated, for up to 3 days.

　　Excerpted from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang with Jessica Chou, copyright © 2020. Published by Harry N. Abrams.Buy the full book from Amazon or Bookshop.