Starch was originally used to make dough. To put it bluntly, it is starch precipitated after washing your face. This kind of starch tastes delicious. If you add too much water in the middle of making rolling noodles, you can add some wheat starch to neutralize it.

Rolled dough is famous for its "white, thin, light, soft, strong and fragrant", which is cool and delicious. Therefore, high-quality ingredients are the key to ensure its characteristics. Wheat starch, also known as wheat flour, is a kind of powder which is processed with flour to wash away gluten, and then the washed water flour is precipitated, filtered and dried, and then dried and ground into fine powder. It tastes good, especially white and thin when used as a rolling noodle.