Starch and cornstarch have the same uses in stir-frying, for thickening and glazing, etc.

In Chinese cuisine, raw flour refers to starches such as sweet potato starch, water bean flour and corn starch. Raw flour is the common name for starch, and there are various types. Corn starch is less costly and is widely used in all types of Chinese food. Potato starch is good in nature but more expensive and is mainly used in the middle and high-end catering sector.

Thickening (also known as gnocchi) is a polysaccharide polymer formed by the condensation of several glucose molecules. The academic concept of thickening is to take advantage of the fact that starch has water-absorbing, adhesive, and smooth moistening properties when it is pasted with heat.

Starching is a cooking-specific term for wrapping raw materials with water starch and egg white to retain their moisture and make them smooth and tender, and is often used in smooth stir-frying. In the weaving process, in order to prevent or minimize yarn breakage and improve work efficiency, the yarn is treated with a slurry to increase its strength, which is also known as sizing.