English name: potato starch

Too white powder is raw potato starch, which will condense into transparent and viscous when heated by water. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked dishes to make a hook, which makes the soup look thick and makes the food look shiny. Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice.

Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called backwater. Therefore, corn flour is generally used instead of white powder to make the material sticky.

Chinese name: raw flour

English name: starch flour

Raw flour is a common name in Hong Kong-style recipes, which is mostly used for hooks. In Hongkong, raw flour is corn flour, while in Taiwan Province Province, raw flour is too white. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth.