Starch (Starchy Flour): Starch - strictly speaking is a variety of starch in general, mainly for thickening, dim sum with, the north is called dough powder, Shanghai is called diamond powder starch powder is not exclusively referred to which a starch. In addition to thickening food to produce a smooth texture in Chinese cooking, it is also commonly used to soften meat as one of the marinades. Vermicelli (i.e., tai bai powder), also known as bean flour, is made from fava beans or diamond horns. Raw flour has a wide range of uses, can be used as a seasoning for stir-fried vegetables, can also be made cold noodles, can also be used to spread pancakes. It is mainly used to thicken and thicken meat when processing raw materials. In Chinese food is the starch, stir-fried vegetables for thickening, sizing, etc., there are a variety of, such as sweet potato starch, Sichuan cuisine in the use of water bean flour, as well as corn starch, etc. Powder is starch, there can be a variety of, generally refers to the corn starch thickening of academic concepts: with the help of starch in the case of heat pasteurization, has the characteristics of water absorption, adhesion, and smooth and clean. When the dishes are close to maturity, the adjusted powder juice is drizzled into the pot, so that the marinade is thick and thick, increasing the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the dish soup, and improving the color and flavor of the dishes.