1. Generally used for cooking. The powder juice is the thickest, and the purpose is to spread the sauce all over the raw materials, such as fish-flavored shredded pork and fried kidney flower. After eating, there is basically no marinade at the bottom of the dish.

2. Paste is generally used for cooking dishes such as stir-frying, sliding, stewing and stewing. Powder juice is thinner than bread, which is used to turn the soup of vegetables into paste, realize the fusion of soup and vegetables, and have a smooth taste, such as sweet and sour pork ribs.

3. Dried glutinous rice paste juice is thin, generally used for large or whole dishes, which is used to increase the taste and luster of dishes. Generally, after the dish is served, the marinade in the pot is heated and thickened, and then poured on the dish, some of which are stained with colored glass, and some juice can be left on the plate after eating.

4. Milk soup is the thinnest sauce, also called thin sauce. Generally used for stews, such as steamed fish, shrimp and crispy rice. The purpose is to thicken the soup of dishes to meet the requirements of fresh color, fragrance and taste.