Lamian Noodles's ramen is Cao Peng ash, which is mainly composed of potassium carbonate with the molecular formula of K2CO3. The molecular weight is 138. Peng ash is grass ash made of grass, which has been used for hundreds of years. In addition, Peng Hui is only used for beef noodles, and there is no national standard to implement it. When added to Lamian Noodles, it can increase the taste of Lamian Noodles and make it more "thick". At present, one kind of Peng ash used in the market is burned by Peng Cao, and the other is prepared by enterprises according to their ingredients. Peng ash contains lead and arsenic, but the content is far below the national standard. The Health Supervision Institute has been conducting regular and irregular sampling inspection on the plasters used in beef noodle restaurants, and found that the lead and arsenic content of the prepared plasters is lower than that of the burnt plasters. Peng Hui's raw material is a wild plant-Pennisetum, which grows in arid mountainous areas and dry ridges. The burning ashes in late autumn are called Peng Hui. People used to use it to roll steamed bread instead of edible alkali, but now it is only used in Lamian Noodles. Authentic beef noodles must be mixed with Peng Hui water, otherwise it will not be as thin as cotton thread and will not have an elastic taste. As for Peng ash, it is corrosive if it is alkali or acid, so is the baking soda we use to make bread, and the zongzi we eat is also alkaline water. Peng ash is natural, contains alkaline substances and is non-toxic. Of course, too high a concentration is corrosive. Hyperacidity can also cause gastric ulcer.