Chinese Hand Pulled Noodles

After scouring the internet for recipes I read an article from Clarissa Wei that said Chinese noodle pullers put this ingredient called penghuicao in their noodles to make them stronger and more elastic.

Does anybody have any experience with this ingredient in particular? (please don’t tell me your recipe for noodles with a special mix of pastry flour and the right kneading :joy:) I’m about to buy a pound of potassium carbonate from Amazon. Anybody know baker’s percentages for this stuff?