Raw flour often appears in recipes, and most of it is used for thickening. Or it can be used to make soup, or it can be used to cure meat, so that the meat becomes soft and the taste is tender and smooth. But raw flour is not a proper noun of a certain kind of flour, and it does not refer to a certain kind of flour. Raw flour is called Tuanfen in the north. The raw flour commonly used in Chinese mainland and Hongkong is mostly corn flour, while that used for thickening in Taiwan Province Province is too white powder.
Extended data:
Corn starch; Corn starch, also known as corn flour and corn flour, is extracted from corn kernels, but its performance is not as good as potato starch.
Too white powder: too white powder is raw potato starch and potato starch, which are commonly used in families at present. It is called too white powder in Taiwan Province province. It is made by grinding potatoes, scrubbing and precipitating. It is characterized by sticky feet, fine texture, white color, better luster than mung bean starch, but poor water absorption.
Mung bean starch: Mung bean starch is the best starch, but it is rarely used. It is obtained by soaking mung beans in water, grinding and precipitating. It is characterized by sticky feet, small water absorption and white and shiny color.
Sweet potato starch: Sweet potato starch, also known as sweet potato starch, is characterized by strong water absorption, poor viscosity, dull color and dark red with black. General sweet potato powder is granular, divided into coarse particles and fine particles. Because the viscosity is difficult to control, it is rarely used for thickening, and sweet potato powder is mostly used for making snacks.
Reference link: Baidu Encyclopedia: Raw Powder