Kansui (alkaline noodle water)
An alkaline solution of potassium and sodium carbonate in water, added to the dough for ramen and yellow wheat noodles, making them firm and 'springy' with a characteristic yellow tint.
Kansui (alkaline noodle water) is a solution of potassium carbonate and sodium carbonate (sometimes with phosphates) in water, colourless or slightly yellowish, alkaline in taste, added to the dough for ramen, wonton and yellow wheat noodles. It makes the noodles firm, elastic and 'springy', gives a characteristic yellow tint, a specific aroma and keeps them from overcooking.
Calories, proteins, fats and carbohydrates per 100 g of product
Kansui (alkaline noodle water), Raw: Calories 0.0 kcal, Proteins 0.0 grams, Fats 0.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Lanzhou Lamian is a legendary dish of Chinese cuisine from Gansu province. It is a true art that requires skill in preparing the dough, stretching it, and shaping it. The thin, silky strands of noodles create an amazing texture, while the rich beef broth infuses them with the aroma of spices and fresh herbs. A distinctive feature of the dish is the addition of raw slices of beef that cook in the hot broth, giving the soup a rich flavor. Daikon and spinach add a light freshness, while cilantro and green onions provide spicy notes. This is not just noodles but a culinary heritage that conveys the spirit of Chinese tradition where each serving is prepared with care and respect. Lanzhou Lamian symbolizes mastery, harmony of flavors, and love for gastronomy.
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