Step 1 - Prep: Rinse the pork bones and shrimp well. Soak the shrimp in ice water, then devein and separate the heads. Soaking in ice water makes peeling easier and keeps the shrimp whole. Wash and cut the daikon and pickled radish into chunks—these will add a rich, sweet flavor to the broth beyond just using bones.

Step 2 - Make the broth: Add the pork bones, daikon, and pickled radish to 12 3/4 cups water (about 3 liters). Boil the cleaned shrimp heads separately, then add that shrimp stock to the main broth—this is the secret to an extra flavorful soup. Skim off any foam as it cooks to keep the broth clear. Season with salt, bouillon powder, and sugar to taste.

Step 3 - Make the wontons: Lay out the wonton wrappers and spread a thin layer of seasoned pork paste on each. Add a cleaned shrimp, then fold into a triangle shape. Be careful not to use too much filling so the wrapper doesn't tear. Arrange the wontons in a steamer and steam until cooked through. Steaming keeps the wontons flavorful and intact, unlike boiling which can make them fall apart.

Step 4 - Make the char siu: Rinse the pork loin, boil it briefly, then marinate with char siu seasoning (available at Asian markets). Lightly pan-fry until fragrant, then slice thinly.

Step 5 - Cook the vegetables, noodles, and make the garlic pork fat topping: Wash and cut the Chinese broccoli, then blanch it. Immediately transfer to cold water to keep it crisp and green. Sauté minced garlic until golden and set aside. Then render the pork fat until crispy and golden, and set aside. Boil the egg noodles, drain, and toss with a little of the garlic oil to keep them from sticking and add flavor.

Step 6 - Assemble and serve: Place the noodles, wontons, char siu, and Chinese broccoli in a bowl. Ladle the rich broth over everything. Top with crispy garlic and pork fat, and sprinkle with a little black pepper. Enjoy a meal that's even better than at a restaurant!