There are a great many variations of this dish. The variety comes with which particular ingredients are included or excluded, but the organoleptic feature of this dish is beef chunks very slow cooked in a soup containing a range of spices, and chilli


The result above looks innocent but in reality is rather spicy


Method

For my iteration, I used (amounts to your taste):

• Beef shank

• Honeycomb beef tripe

• Diced onion

• Spring onion

• Ginger

• Cinnamon stick

• Fennel

• Cloves

• Peppercorn

• Black cardamon

• Chilli flakes

• Sugar

Note that many other recipes specify the inclusion of various chilli pastes e.g. Szechuan chilli broadbean paste, or Lao Gan Ma paste.
I find that a very good soup can be prepared without those pastes (as I am not from China and have not developed a taste for those pastes)

Slow cook the whole preparation for several hours until the meats are tender and the broth is suitably aromatic
Cook the fresh egg noodles separately
Arrange the meats on top of the noodles in a bowl and ladle the soup over the lot
Garnish with sliced spring onions, and cut chilli if you like.