1, crispy meat fried powder is too white powder, too white powder that is raw potato starch, sticky enough, fine texture, color white, gloss better than mung bean starch, but poor water absorption.

2, plus water will condense into a transparent thick when heated, in Chinese cooking (especially Taiwan cuisine) will often be too white powder with cold water and add the boiled dishes to do the thickening, so that the soup looks thick, while making the food appearance looks glossy.