Why can Lanzhou Lamian Noodles's noodles be Lamian Noodles? Did you add unhealthy chemicals?

The "boron ash water" added to the dough in the traditional Lanzhou Lamian Noodles dough mixing process plays the role of alkali, making the dough tough. The traditional Peng Huishui is a wild plant in the Gobi Desert in northwest China. After burning, the extracts of its branches and grass ash condense into hard blocks, and the alkaline solution after burning, boiling and precipitation is Peng Huishui.

At present, Lamian Noodles in Lanzhou uses the instant plaster developed and produced by Lisi Chemical Plant of Lanzhou University (also called Lanzhou Beef Lamian Noodles Preparation). Clean and sanitary, remove harmful components such as lead, arsenic, cyanide and hydrogen from the ash, which makes people feel more at ease when eating. However, it does not rule out that individual businesses add other additives that are harmful to the human body in order to make profits. So it's better to go to a regular store to eat.