Dongbei Style Cold Noodles

Combine beef stock, water, light soy sauce, Chinkiang vinegar, granulated sugar, salt, minced garlic, sliced ginger, star anise, and white pepper in a large pot. Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes.

Remove the pot from heat and let the broth cool completely to room temperature. Once cooled, transfer the broth to a container and chill thoroughly in the refrigerator for at least 2 hours, or preferably overnight. Before serving, remove and discard the star anise and sliced ginger from the chilled broth.

Cook the buckwheat noodles according to package instructions until they are al dente. Immediately drain the cooked buckwheat noodles and rinse them thoroughly under cold running water until they are completely chilled. Drain the noodles very well to remove excess water.