A Uyghur noodle dish — wheat noodles that get their yellow color from
蓬灰 (penghui, an alkaline ash traditionally used instead of kansui). Typically served cold, dressed with vinegar, chili, garlic water, and cucumber, and paired with lamb kebabs (
羊肉串). Iconic street food in Ürümqi, Kashgar, and Turpan. Not the same as Cantonese
黄面 (alkaline egg noodles for wonton).
