Mix mung bean starch with water at a 1:4 ratio, add salt, and strain the mixture. Pour into a pot and bring to a boil while stirring continuously until it becomes transparent and thick. Pour the mixture into a bowl and allow it to cool and solidify into a jelly-like consistency. Once set, invert it onto a large plate.
While waiting for the jelly to set, prepare the spiced broth. Boil the spices in water for an extended period, then add aged vinegar and continue boiling. Pour the broth into a bowl containing minced garlic, ginger, monosodium glutamate, and salt, then stir well. For the side dishes, soak and shred wood ear mushrooms and daylily flowers. Dice potatoes and tofu. Stir-fry them in oil with five-spice powder, chicken powder, and salt until cooked. Shred fresh cucumbers and set aside. Use a ladle to scoop the jelly from the edges in one direction, splashing cold water during the process to facilitate removal. Cut the remaining scraps into strips and combine them with the scooped jelly. Top the jelly with shredded cucumber, chopped scallions, and the prepared side dishes. Pour the spiced broth over everything, add chili oil, and mix thoroughly. A small pasta press is highly effective for making spinach noodles and various types of pasta in different thicknesses.