Baking soda is not raw powder.

Baking soda: baking soda, also known as baking soda, is a fine white crystal with less solubility in water than sodium carbonate. It is an industrial chemical, but not toxic. Solid above 50 ℃ began to gradually decompose to generate sodium carbonate, carbon dioxide and water, 440 ℃ when completely decomposed. Sodium bicarbonate is an alkaline salt produced by neutralizing a strong base with a weak acid, and appears weakly alkaline when dissolved in water. This property allows it to be used as a bulking agent in food preparation. Sodium bicarbonate will leave a residual sodium carbonate after its action, and using too much of it will give the finished product an alkaline flavor.

Raw flour: Raw flour is a term that often appears in recipes, mostly for thickening purposes. The raw flour used on the mainland is potato flour, the raw flour used in Hong Kong is cornstarch, and the thickening powder customarily used in Taiwan is tai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai pai, which is made from potatoes or tapioca. In Chinese cooking, in addition to thickening food to create a smooth texture, it is also commonly used as a marinade to soften meat. 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, the most important use of meat raw materials for the processing of sizing, thickening and so on.