Soda Soda is sodium carbonate NaCO3 and cannot be used for fermentation. Can only be used in fermented pasta to remove sour taste.

Baking soda is NaHCO3, also called baking powder, which is used for rapid fermentation. After adding flour, it can be steamed directly, because heating will decompose and produce a lot of gas, which will lead to crispy steamed bread and achieve the same effect as yeast fermentation and dough fermentation, and the time is short, so it is adopted by the majority of merchants!