Raw flour and starch are just called differently, and there is no essential difference. Raw flour-strictly speaking, it is the general name of various starches, mainly used for thickening and snacks. In the north, it is called Tuanfen, and in Shanghai, it is called Lingfen Raw Powder, not specifically any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is often used to tick. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. 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.

Gouache is to mix dry flour with water.

It is a kind of spice powder, light yellow or light orange yellow, with strong milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used in western food to make cakes and puddings, but before it was used in Chinese cooking, it was introduced by Hong Kong chefs.

Baking soda is also called edible alkali (powder) in some places Baking soda is solid, round, white and easily soluble in water. Used as a starter for food processing, a producer of carbon dioxide in soft drinks and cold drinks, and a preservative for butter.

Flour refers to wheat flour, that is, flour ground from wheat.

Custard powder is a kind of spice powder, which is powdery, light yellow or light orange yellow, with rich milk flavor and fruit flavor. It consists of loosening agent, stabilizer, edible essence, edible pigment, milk powder, starch and filler. Custard powder was originally used in western food to make cakes and puddings, but before it was used in Chinese cooking, it was introduced by Hong Kong chefs.