Bring water to a boil and cook the alkaline noodles over high heat for 2 to 3 minutes until they are just cooked through but not fully done. Overcooking will result in a less chewy texture.
Remove the noodles, place them on a chopping board, and brush with an appropriate amount of cooking oil. Use long chopsticks to separate the noodles and allow them to cool.
Once cooled, briefly blanch the noodles in boiling water again for about 1 minute. During this step, bean sprouts and leafy greens may be added and cooked together.
Remove and drain the noodles and vegetables, then place them in a bowl.
In a separate pot, bring water to a boil. Add beef tallow and beef slices. Once fully melted and combined, pour the beef tallow and beef broth over the noodles.
Sprinkle chopped scallions on top. According to personal preference, add vinegar, chili, or garlic. It can also be served with rice wine and soy milk, forming the classic “Guo Zao” (breakfast) of Xiangyang residents.
