Produced in Hong Kong by heritage brand Tung Chun. A food-grade Lye Water widely used in Chinese cooking: a few drops toughen and give elasticity to wheat doughs, deepen the colour of moon-cake pastry and help glutinous-rice dumplings stay firm. Highly alkaline—dilute and use sparingly, not for direct drinking.
Water 58 %, Acidity Regulator (Potassium Carbonate E501)
-
Produced in Hong Kong by heritage brand Tung Chun. A food-grade Lye Water widely used in Chinese cooking: a few drops toughen and give elasticity to wheat doughs, deepen the colour of moon-cake pastry and help glutinous-rice dumplings stay firm. Highly alkaline—dilute and use sparingly, not for direct drinking.
Water 58 %, Acidity Regulator (Potassium Carbonate E501)
-
