1, mung bean starch, made from mung beans soaked in water after grinding and precipitation, mung bean starch viscous enough, water absorption is small, the color is white and glossy;

2, potato starch, is made from grated potatoes after kneading and precipitation, this starch is viscous enough, the texture is fine, the color is white and glossy than the mung bean starch, but the water absorption is poor;

3, wheat starch, is made of wheat bran after washing gluten precipitation, this starch color white, but poor luster, thickening easy to precipitate;

4, sweet potato starch, strong water absorption, but poor viscosity, no luster, color dark red with black, made of fresh potato grinding, kneading and washing, as well as precipitation.