Lanzhou Lamian Noodles really contains something called boron ash. Can't you eat it often?

In Lanzhou, beef Lamian Noodles is called "Lanzhou Beef Noodles", so the signboard of "Lanzhou Lamian Noodles" is hung outside, which is basically not authentic. If you are eating Artemisia noodles, congratulations, it is only available in authentic traditional Lamian Noodles. The reason why Peng ash is put is because it can enhance the elasticity and tendon of noodles and has a special flavor.

? Strictly speaking, Peng Hui is a kind of "ramen agent", which is made by burning the plant weed ~ Pumbaa grass into plant ash, soaking it in water and extracting clear water from it for later use. The principle is similar to that of alkali, and it contains "potassium carbonate", which can enhance the taste of dough and is a natural food additive. To be more specific, Erigeron is the "grass of life" in the northwest, which has influenced many aspects of life. The ash burned with it is an important material for making northwest pasta. Now it has been widely used in the production of bread, steamed bread, cakes and so on, which is better and safer than artificial edible alkali. Why are you worried about the health problems in Lamian Noodles? I should believe the gossip on the Internet. I remember that in 2006, a Nanjing media reported that "Lamian Noodles used in Lamian Noodles contains the chemical arsenic, which is a strong carcinogen". When the news came out, it caused people's panic. Many people say it's no wonder that Lamian Noodles put additives in Lanzhou and will never eat them again. And so on.

Later, the quality inspection department of Gansu Province confirmed that Lamian Noodles Plaster was safe and would not cause any harm to human health after strict inspection and testing by the Ministry of Health. Peng ash is actually an alkaline substance, the main component is potassium carbonate, but this alkaline substance can improve the extensibility of noodles.