Kenneth wrote:

> it is my understanding that the water used for
> the real thing must be made alkaline. Also, the link you
> provided shows the addition of oil. Again, it is my
> understanding that the real deal has none.

I've seen hand-pulled noodles made on TV, but I don't know what was in
the dough.

Some Chinese noodles are made with "alkaline water", but not all. The
so-called "alkaline water" ("kansui" in Japanese) is, as I understand
it, a water-based solution of potassium carbonate and sodium carbonate.
An article on noodle making that I've read also mentions sodium
phosphate. What the "alkaline water" does to the noodles is to give them
a special texture -- it makes the noodles firm and separate cleanly when
bitten on. I've also read that the addition of alkaline water make the
dough keep longer.

Noodles made with alkaline water have a bright yellow color, and may
have residual taste of the alkaline water if the noodles are not
prepared properly.

I think I've tasted "hand-pulled" noodles once. The texture and color,
if I remember correctly, don't seem to suggest alkaline water as an
additive.