This is a dry noodle dish from the town of Yibin in Sichuan, China.
Served with sesame cucumber salad.
Add ground chilies to a heat-proof jar or bowl.
Heat rapeseed oil (or Chinese peanut oil) over medium heat until lightly smoking at approximately 230°C for 2 minutes.
Turn off heat and let oil cool down to about 150°C.
Turn flame back to medium and add ginger, cinnamon stick, star anise, Sichuan peppercorn and chopped walnut pieces.
Simmer for 10 minutes.
Ensure the oil is approximately 150°C
Make the cucumber salad: thinly slice the cucumber, toss with the rice vinegar, sesame oil and a pinch each of salt and sugar, and chill until serving.
Pour oil through a strainer onto the ground chilies.
Stir thoroughly.
Add the melted pork lard.
Stir thoroughly.
Boil the noodles for approximately 1 minute (slightly past al dente).
Strain the noodles thoroughly.
Add all the sauces and oils from the "Noodles" ingredients list.
Top with the remaining ingredients.