Glutinous rice flour---glutinous rice flour is ground in water. It is relatively sticky. It is called glutinous rice flour or sticky rice flour in the north. It is suitable for making glutinous rice balls, Tiaotou cakes, donkey rolls, sugar rice cakes and fried Chinese snacks. (glutinous rice flour) has a much higher viscosity than glutinous rice flour. Generally, the glutinous rice flour sold in the market is raw glutinous rice flour.

Rice flour---powder ground from ordinary stem rice, called Zai Lai Noodles in Taiwan. It is not as sticky as glutinous rice flour and is suitable for steamed Chinese snacks, such as sponge cakes, steamed cakes, and cakes. (Rice flour) is the main raw material for making many pastries such as Cantonese carrot cake and taro cake.

Cooking flour---is starch, which can be of many types, such as corn starch. Potato starch is a commonly used starch in households. It is made by grinding, kneading and precipitating potatoes. It is characterized by high viscosity, fine texture, white color and better gloss than mung bean starch, but poor water absorption.

Sweet potato starch is characterized by strong water absorption capacity, but poor viscosity, dull color, dark red with black color, and is made by grinding, rubbing and precipitating fresh potatoes.

Chengfen---also known as Chengfen, Chengfen, Tingfen and wheat starch. It is a gluten-free flour made from wheat. It can be used to make various snacks such as shrimp dumplings, vermicelli, rice rolls, etc. It is processed flour. After rinsing with water, the gluten in the flour is separated from other substances. The gluten is converted into gluten, and the remaining flour is pure noodles. Cheng means precipitation after adding water.