Kansui

Alkaline noodles or alkali noodles are a variation of noodles traditional to Chinese cuisine with a much higher quantity of alkali than usual. The addition of alkali changes both the flavor and texture of the noodles, and makes them feel slippery in the mouth and on the fingers; they also develop a yellow color and are more elastic than ordinary noodles. Various flours such as ordinary all-purpose white flour, bread flour, and semolina flour can be used, with somewhat varying results. The yellow color is due to flavones that occur naturally in flour, which are normally colorless but turn yellow at alkaline pH.

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