What is the dough made by baking cold noodles?

The dough for baking cold noodles is made of buckwheat flour, potato flour, wheat flour, alkaline flour, salt and water.

Grilled cold noodles is one of the special snacks in Mishan City, Jixi City, Heilongjiang Province. At first, there were many ways to bake cold noodles, including frying, high-temperature iron plate rolling and so on. After that, it was improved into iron plate frying. Now the roasted cold noodles have spread all over the country, which is a unique food in Northeast China.

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"The reason why cold noodles are so thick is because chemicals are added, and even borax, a highly toxic chemical raw material, is added." People can often see such news in the circle of friends.

However, the sampling results of food hygiene supervision departments in many places across the country show that some merchants did add borax to the cold noodles, but most of the ingredients in the cold noodles were fine.

Borax, scientific name sodium tetraborate, is weakly alkaline in water. Yi Zhu introduced that adding borax to cold noodles will improve the taste and water retention, which is often referred to as "gluten".