Tag: Lye water

Historically, alkaline water from salt lakes in Inner Mongolia was used to knead flour, giving noodles a unique texture and color. Today, manufactured alkaline salts like kansui and lye water serve this purpose, defining the springy bite and golden hue of many traditional noodles.

According to culinary experts, the signature chewy and springy texture of classic Cantonese wonton noodles comes from a deliberate chemical process using an alkaline agent. Yes, wonton noodles are alkaline, a key element that distinguishes them from other types of pasta and gives them their unique qualities.