In general, water starch is dry starch to add water, and together called water starch. The deep-fried stuff is usually patted dry starch, or use the egg liquid with dry starch.　

The starch used for thickening, also called powder, is a polysaccharide polymer condensed from multiple glucose molecules.

Cooking starch, mainly mung bean starch, potato starch, wheat starch, diamond, lotus root starch. Starch is insoluble in water, in and water heated to 60C, then paste into a colloidal solution. Thickening is the use of starch this characteristic.