Da Lu Mian (Northern Chinese Gravy Noodles)

Slice the cooled pork belly into bite-size pieces. Return the wok to medium-high heat, add the pork, and cook for 3 to 5 minutes until it starts to render some fat. Add the sliced shiitake mushrooms and stir-fry until fragrant.

Pour in the reserved shiitake soaking liquid, leaving any grit behind in the bowl. Add the pork stock with the ginger slices, then stir in the wood ear mushrooms and lily flowers. Season with light soy sauce, dark soy sauce, sugar, white pepper, and five-spice powder, if using. Bring to a boil.

Cover and simmer the gravy for 15 minutes to let the flavors meld. Meanwhile, bring a separate pot of water to a boil for the noodles.

Mix the cornstarch with a little water to make a smooth slurry. Stir it into the simmering gravy until lightly thickened. Slowly drizzle in the beaten eggs in a wide circle and let them set for a few seconds before gently stirring. Add the minced garlic, remaining chopped scallions, and salt, then taste and adjust the seasoning. The gravy should taste slightly bold and salty so it can season the noodles properly.

Cook the dried wheat noodles according to the package directions, then drain well. Divide the noodles among 6 to 8 bowls, ladle the hot gravy over the top, and finish with a spoonful of the reserved Sichuan peppercorn oil before serving.