Once the pork hock is tender, remove it from the pot. Add the crab meat to the broth and simmer over low heat until the crab forms a layer on top. Gently skim off the crab layer and set aside. Cut the tofu into cubes and fry until golden. Cut the blood cake into pieces. Chop the green onion and cilantro. Peel the shrimp and steam them.

To serve, ladle the noodles into bowls. Top with the crab layer, shrimp, pork hock, tofu, and blood cake. Pour the broth over and sprinkle with green onion, cilantro, and black pepper. Serve hot with Chinese crullers on the side. Enjoy!