A traditional alkaline agent made by burning a desert saltwort plant to ash, then leaching the ash with water to draw off a clear, strongly alkaline liquid. It is colorless to faintly yellow and sharply lye-like. Used in tiny amounts, it strengthens dough, lends a springy bite and a pale yellow tint.
Where it comes from
A long-used alkali of arid Gansu and the northwest, traditionally indispensable to the pulled-noodle craft of Lanzhou.
In the kitchen
Dissolved and worked into wheat dough to develop gluten and elasticity, giving hand-pulled noodles their characteristic chew and color.
Nutrition (per 100g)
~0kcalCal
~0.0gProtein
~0.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
