San he mian

1. Begin by rehydrating the dried shiitake mushrooms and dried tofu skin in separate bowls of warm water for at least 30 minutes, or until softened. Once rehydrated, squeeze out excess water from the dried shiitake mushrooms and slice them. Cut the dried tofu skin into bite-sized pieces. Slice the fresh bamboo shoots if not already prepared.

2. Prepare the pork bones for the broth: Rinse the pork bones thoroughly under cold water. Place the pork bones in a large pot, cover with cold water, and bring to a boil. Skim off any scum that rises to the surface. Boil for 5 minutes, then drain and rinse the pork bones again to remove impurities.

3. To make the broth: Return the blanched pork bones to the clean pot. Add 30g of sliced Ginger, 30g of the white parts of Scallions, 20g of Shaoxing wine, and 2000g of fresh water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 90 minutes to develop a rich broth. Season the broth with Salt to taste towards the end of simmering.