When making Lamian Noodles, add some "kneading agent", usually "instant Artemisia ash", to make Lamian Noodles 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.