The Beijing News (Reporter Sun Ying) Lamian Noodles is deeply loved by diners because of its rich taste, but when Mr. Liu was eating Lamian Noodles, he found out how the dough master added green liquid to the noodles! Is the pulled surface made by this harmful to the body?

Reader Mr. Liu ate Xinjiang fried noodles at a stall named "Beiweiju" on the fifth floor above the East Balizhuang store in Suning the night before yesterday. Eating and eating, Mr. Liu found that the dough kneading master actually added green liquid to the noodles. Looking at the uncomfortable situation, Mr. Liu asked the master what to add. The master said it was Lamian Noodles, which was not toxic to human body, and it was all added by Lamian Noodles food, but Mr. Liu was still worried.

According to people in the industry, when making Lamian Noodles, some "dough-kneading agents", usually "instant bitter fleabane bitter fleabane bitter fleabane", will be added, so that Lamian Noodles will be elastic and harmless to human body. Peng ash is used to make Lamian Noodles's alkali. Generally speaking, "salt is bone and alkali meat", Peng ash can soften gluten and greatly improve ductility. The raw material of "Peng Hui" is a kind of wild plant-Pennisetum, which grows in arid mountains 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.

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Because "Peng Hui" is a kind of plant ash, there is no special chemical name. The main component of the "alkali" that works inside should be potassium carbonate, which is similar in nature to soda ash, so it can't be said to be "carcinogenic".