Combine all the zhimajiang and soup ingredients. Chill well in the refrigerator.
Chop the garlic very finely. Chop the bamboo shoot into about 3 mm dice.
Make the meat miso. Heat a pan with the sesame oil and stir fry the garlic. When it's fragrant add the ground pork, and stir fry until the fat from the meat runs clear.
Add the shaoxing wine, soy sauce, tian miang jiang and finely diced bamboo shoot and stir fry for about 2 minutes. When the mixture is cooked, take it out of the pan and leave to cool.
Boil the noodles in plenty of water, drain and rinse well in cold water to remove any surface stickiness and firm up the noodles. When the noodles are cold, drain and toss with sesame oil to prevent sticking.
Put the noodles on serving plates, and ladle the cold soup over them. Top the noodles with meat miso, finely shredded white leek, and dried chili pepper threads. Drizzle on some ra-yu to finish.
I used homemade ra-yu this time. It isn't as spicy as it looks, and is packed with garlic flavor and fragrance..