Alkaline water surface is one of the most common wheaten foods. Adding alkali to flour can remove the sour taste in dough and make the flour more swollen, white and soft. Alkali is added to pasta in many places to improve the taste. The purpose of adding alkali is to remove the sour taste in dough and make the finished product more swollen, white and soft. The key to mixing alkali is to master the concentration of alkali water, and 40% alkali water is generally suitable.

Alkaline water surface does not have to be rolled with alkaline water, and it is usually finished. The noodles we see making cold noodles are all post-processed, so we only need to walk in hot water to fish them up. The finished alkaline water surface is dry and tube-shaped, just like the tube noodles sold in supermarkets, which are generally sold.

The origin and eating method of cold noodles

Cold noodles, also known as "crossing the water", was called "cold scouring" in ancient times. Legend has it that Wu Zetian and her lover burned their tongues while eating Shanxi noodles before entering the palace in the Tang Dynasty, so they developed a new way to eat cold noodles.

Cold noodles are eaten in different places, with different tastes and characteristics, such as Liangzhou cold noodles and Minqin cold noodles in Wuwei, Central Plains (Henan) cold noodles, Sichuan cold noodles with red oil, Shaanxi cold noodles with dog meat, Shandong cold noodles with sesame sauce, Guangdong cold noodles with eggs, Shanghai cold noodles with thick strips and Shanxi cold noodles.