When making Lamian Noodles, adding Peng Ash can make the pulled noodles smooth, yellow and strong. Now it has been replaced by ramen agent, which is to purify Peng ash and get rid of harmful substances.
In fact, penghui is the material composition obtained after burning pengcao. But for the present ramen noodle restaurant, it is not easy for this substance to be produced in a large area in industry, so the quantity of Peng ash is relatively small in Lamian Noodles.
The safety of Peng ash, if it comes from natural substances, will be dangerous, especially the content of heavy metals. Under normal circumstances, the content of heavy metals is somewhat excessive, especially arsenic, so it is recommended that you don't eat more in your life.
Extended data:
The role of Peng ash:
People use it to roll steamed bread instead of edible alkali, and now it is used in many cities in northwest China. For example, authentic Lanzhou beef noodles must be mixed with penghui water. Otherwise, it will not be as thin as cotton thread, nor will it have a flexible taste.
In addition, the noodle dough from Wuwei, Gansu Province is also made of fluffy ash, which makes the noodle dough Huang Liang in color, strong in taste and unique in flavor, and it is one of the favorite snacks of local people.
Baidu Encyclopedia-Penghui