Lamian Noodles is a traditional noodle in the historical development of beef noodles. It is the ash formed by burning a Pennisetum growing on the Gobi desert. Peng ash contains a small amount of salt, soda ash, potassium carbonate, carbonate and other components. In the process of making Lamian Noodles, water will be added to the noodles to make the Lamian Noodles longer and more uniform. Peng Huishui is a food additive in Lamian Noodles. It is made of effective ingredients, which can improve the taste of Lamian Noodles. Although Pengshui contains heavy metals such as sodium carbonate and lead, its content is generally lower than the national standard. Proper consumption usually does not cause harm to human body, but will be excreted with human metabolism. However, if a large amount of Lamian Noodles is consumed for a long time, it may lead to an increase in lead content in the body, leading to poisoning, and may also cause certain harm to the human stomach. Therefore, it is generally recommended to eat Lamian Noodles in moderation and not frequently in a short period of time.