The traditional Lanzhou Lamian Noodles uses natural Peng ash to improve the texture of dough, and improve the stiffness and elasticity of dough. Ruan Guangfeng, an expert from the Center for Food and Nutrition Information Exchange, said that it is difficult to standardize the operation of natural ash, so it is rarely used now. What is mainly used in the market is instant putty or ramen, which is a product compounded with food-grade sodium chloride, sodium carbonate, potassium carbonate and phosphate according to the ingredients of natural putty. It belongs to a compound additive and is not prohibited by the state, and ramen is an additive that can be used. Soda in instant plaster can increase the water absorption of dough, salt can improve the elasticity of dough, and sulfur-containing compounds can enhance the stretching effect of dough.