Lye is used to cure many types of food, such as lutefisk, green olives, canned mandarin oranges, hominy, lye rolls, century eggs, and pretzels. It is also used as a tenderizer in the crust of baked Cantonese moon cakes, and in lye-water "zongzi" (glutenous rice dumplings wrapped in bamboo leaves), in chewy southern Chinese noodles popular in Hong Kong and southern China, and in Japanese ramen. WARNING: Keep out of the reach of children. Replace cap immediately after use. Do not drink lye water. If consumed, do not induce vomiting; drink plenty of fresh water and seek immediate medical attention.
Potassium carbonate 42%