Raw flour and starch are just called differently, and there is no essential difference. Raw flour-strictly speaking, it is the general name of various starches, mainly used for thickening and snacks. In the north, it is called Tuanfen, and in Shanghai, it is called Lingfen Raw Powder, not specifically any kind of starch. Raw flour is a term that often appears in mainland recipes and Hong Kong-style recipes, and it is often used to tick. The raw flour used in Chinese mainland and Hongkong is corn flour, while the flour commonly used in Taiwan Province Province is Taibai. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, besides making the food taste smooth. Soda is a transliteration of SODA, and its chemical formula is Na2CO3. It has many names, the scientific name is sodium carbonate, the common name is soda, and it is also called soda ash or baking soda powder. Because its formula contains carbonate, if it is neutralized by organic acid, inorganic acid or acid salt, it will react to generate carbon dioxide, which is the main driving force for the expansion and looseness of snack products.