Question: What was "kansui" named after?
About the article "Ramen", section "Noodles".

Candidate passages:
Most noodles are made from four basic ingredients: wheat flour, salt, water, and "kansui", which is essentially a type of alkaline mineral water, containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid.
Originally, "kansui" was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making these noodles.
Making noodles with "kansui" lends them a yellowish hue as well as a firm texture.
Eggs may also be substituted for "kansui".
Some noodles are made with neither eggs nor "kansui" and should only be used for yakisoba.
Ramen comes in various shapes and lengths.
It may be thick, thin, or even ribbon-like, as well as straight or wrinkled.
Zhao Lei (died 220), courtesy name Kansui (闞穗), was a military officer serving under the warlord Liu Bei in the late Eastern Han Dynasty. 
While the Fayum Oasis is the only site where complete skeletons of "Arsinoitherium" fossils were recovered, remnants of earlier relatives have been found in south-eastern Europe and Mongolia, in the form of jaw fragments.
These earlier arsinoitheres have yet to be formally described.
The best known (and first described) species is "A. zitteli".
A second species, "A. giganteum", was discovered in the Ethiopian highlands of Chilga in 2003.
The fossil teeth, far larger than those of "A. zitteli", date back to around 28-27 million years ago The Mongolian material has been named "Radinskya yupingae", while the European material has been given the "nomen dubium" of "Crivadiatherium iliescui", and the Turkish material has been named "Palaeoamasia kansui" (also "nomen dubium"). 
  One of the original main characters when the series was being created.
She is similar to Hakufu as a ditzy, yet very strong fighter.
Instead of having a dragon state, she had the actual spirit of Ma Chao kept in her magatama.
When Mouki found her friends seriously hurt in an attack, Ma Chao awakened and temporarily took over her body.
She became very powerful and violent, much like Hakufu in her dragon state.
Mouki makes her first anime appearance in "Ikki Tousen: Xtreme Xecutor".
Like her manga counterpart, she is similar to Hafuku as a ditzy, yet very strong fighter.
In her first appearance in the anime, she infiltrates Kyosho, searching for Sousou in order to avenge her brother Kansui (who was apparently fatally injured in a fight against Sousou), and easily dodging or knocking down anyone getting her way, including Soujin.
She looks up to Hakufu as a mentor and would sometimes train with her when necessary.
She is ultimately defeated by Kyocho after the latter explained that Sousou is not around for Mouki to meet.
Mouki is seen later walking despondently after failing to complete her objective and after being caught in the rain, she is found by Ryuubi, who calls her "Maa-chan".
She has a strong fear of snakes, though she would temporarily get over her phobia when she aided Hakufu in beheading a snake when they were on Nanban's lower levels.
They would escape and she would battle the Kentei-infused Teni three more times, twice at Nanban and one more back at Kanto when she was browsing through town.
She would call Koukin "a goldfish shit" and acted like she hated him while hiding the fact that she had a semi-mild crush on him, but would treat him a bit nicer when they were at Nanban once she figured out what kind of man he really was.
After Kentei's disappearance and her avenging Hakufu's seeming death at the hands of Teni's explosion arrow, she would run into Motoku Sousou himself, though she surprisingly listened to every word he said without fail and due to that, she would join Seito.
One of the original main characters when the series was being created.
He is friends with and also a protector of Mouki.
He and Teigin fight together against Ritsu, who possessed Ryofu's magatama, but lost.
In the current storyline, he is seen in volume 3 fighting for his school.
In the anime, he makes a brief cameo in the first season, but makes a full appearance an episode of "Xtreme Xecutor" during one of Mouki's flashbacks, at which he was portrayed as her older brother.
He looks exactly the same as he was in the manga, aside from being a little older.
Throughout the past, he has always protected his sister from any trouble.
He no longer protects Mouki after he was apparently fatally injured in a fight against Sousou, causing his sister to start to search for Sousou to avenge his death.
But to him, he doesn’t want her to take revenge of his fallen action (death), and wants her to start something new in her life.
He had taught Mouki that the courage of believing herself is the key of being the bravest.
At the end, she remembers what he had said to her.
He wishes that he saying will help for Mouki (sister) in her future.
One of the original main characters when the series was being created.
She, along with Kansui, is a protector of Mouki.
She and Kansui fight together against Ritsu, who possessed Ryofu's magatama, but lost later.  
The main ingredients of an instant noodle are flour, starch, water, salt and/or a salt substitute known as "kansui", a type of alkaline mineral water containing sodium carbonate and usually potassium carbonate, as well as sometimes a small amount of phosphoric acid.
Originally, "kansui" was named after the water from Inner Mongolia's Lake Kan which contained large amounts of these minerals and was said to be perfect for making the ramen instant noodles are based on.
Specific types of noodle can be made from a mix of wheat flour and other flour such as buckwheat.
There are variations to the ingredients used depending on the country of origin in terms of the salt content and the flour content.
The noodle production starts with dissolving of the salt, starch, and flavoring in water to form a mixture which is then added to the flour.
The dough is then left for a period of time to mature, then for even distribution of the ingredients and hydration of the particles in the dough, it is kneaded.
After it is kneaded, the dough gets made into two sheets compounded into one single noodle belt by being put through two rotating rollers.
This process is repeated to develop gluten more easily as the sheet is folded and passed through the rollers several times.
This will create the stringy and chewy texture found in instant noodles.
When the noodle belt is made to the desired thickness by adjusting the gap in the rolls, it is then cut right away.
Wavy noodles are made in a slow paced conveyor belt and are hindered by metal weights when coming out of the slitter which gives the noodle its wavy appearance.
If the strands are to be molded into other shapes, liquid seasoning could be added as well.
Once the noodles are shaped, it is ready to be steamed for 1–5 minutes at 100 degrees Celsius to improve its texture by gelatinizing the starch of the noodles.
Next, noodles can be dried in one of two ways: by frying or by hot air drying.
Fried instant noodles are dried by oil frying for 1–2 minutes at a temperature of 140-160 degrees Celsius.
The frying process decreases the moisture content from 30-50% to 2-5%.
Common oils used for frying in North America consist of canola, cottonseed and palm oil mixtures, while only palm oil or palm olein are used in Asia.
Air-dried noodles are dried for 30–40 minutes in hot air at a temperature of 70-90 degrees Celsius, resulting in a moisture content of 8-12%.
The heat from either drying process will further add to the porous texture of the noodles by gelatinizing the starch even more.
More than 80% of instant noodles are fried as it gives more evenly dried noodles than hot air drying which can cause an undesired texture in finished noodles, and also taking longer time to cook.
However, with fried noodles, the oil content is about 15-20% and decreases the shelf life of the noodles due to oxidation whereas in hot air-dried noodles it has only 3% oil content maximum.
Before packaging with seasoning, the noodles are cooled after drying, and its quality of moisture, color, and shape are checked.
Packaging of the noodles include films impermeable to air and water.
There are two forms of packaged instant noodles, one in a bag with the provided seasoning in small sachets inside, or in a cup with seasoning on the top of the noodles.
There are a variety of flavors to the noodles depending on which ones are added to the seasoning.
Such flavors include beef, chicken, pork, shrimp, oriental, etc.
In instant noodle cups, soy protein and dehydrated vegetables and meats are often added for further flavor.
The shelf life of instant noodles ranges from 4–12 months, depending on environmental factors.
Their stability comes from the high sodium content with low moisture, and low water activity.
Instant noodles can be served after 1–2 minutes in boiled water or soaked in hot water for 3–4 minutes.