Sodium bicarbonate, commonly known as "baking soda", "baking soda", "bicarbonate", white fine crystals, solubility in water is less than sodium carbonate. Solid 50 ℃ above the beginning of the gradual decomposition of sodium carbonate, carbon dioxide and water, 270 ℃ when completely decomposed. Sodium bicarbonate is an acid salt generated by neutralizing a strong base with a weak acid, which is weakly alkaline when dissolved in water. This property is often utilized as a bulking agent in food production. Sodium bicarbonate will leave a residual sodium carbonate after the action of sodium bicarbonate, and the use of too much will make the finished product have an alkaline flavor.

Baking soda is baking soda, both refer to sodium bicarbonate. Just be aware that soda or baking soda is different, they refer to sodium carbonate. Baking soda is generally used as a bulking agent, used in some pastries to make pastries fluffy, baking soda is used as an acidity regulator, used in some of the old noodles fermented food to neutralize the sour taste produced by fermentation.