Put alkali and salt in the dough. Alkali is a little more than salt. The master told me that the amount of alkali and salt changes according to the quality of flour, and the quality of flour will change slightly according to the difference of flour and temperature. You have to test the handle to experience this. In my experience, I suggest that you put as little alkali and salt as possible, so as not to cause the bitter taste of alkali or affect the taste of noodles. According to my experience, the most common weight ratio of flour to alkali is about 1 ‰-3 ‰.

If you are interested, you can also try to use vitamin C solution instead of alkali. Vitamin C can also be used in Lamian Noodles, but the feel will change slightly. As long as you are interested and willing to keep trying, you will be as proficient in this dough as the white case master in the north.