Cooking flour and starch are different. Cornstarch and starch are two very common kitchen supplies, mainly used for making soup, thickening, and pickling. There are differences in their uses. The editor will briefly introduce the difference between cornstarch and starch.

1. In Chinese food, cornstarch and starch have the same purpose. They are mainly used for thickening and sizing to make porridge and soup taste better.

2. The concepts of cornstarch and starch are different. Cornstarch is a starch that has a thickening effect during the cooking process. Starch has "huge" family members, such as corn starch, mung bean starch, sweet potato starch, etc.

3. Cornstarch and starch have different names in different regions. Cornstarch is called Tuanfen in the north and Taibaifen in Taiwan. Starch is directly called by its ingredients according to different regions, such as corn starch, mung bean starch, potato starch, pea starch, water chestnut starch, broad bean starch, etc.

4. Although starch and cornstarch have the same function, not all starches can be used as cornstarch. It depends on what materials the starch is made of.