Raw flour is a term that often appears in recipes, and it is mostly used for thickening. The raw flour used in Chinese mainland is potato flour, the raw flour used in Hongkong is corn flour, and the glutinous rice flour used in Taiwan Province Province is Taibai, made of potatoes or cassava. In China cooking, raw flour is often used as one of the cured meat materials to soften the meat quality, in addition to thickening the food to produce a smooth taste. Raw flour has a wide range of uses, which can be used as a seasoning for cooking, as well as bean jelly, and can also be used to spread pancakes. It is mainly used for sizing and thickening meat raw materials during processing.

In Chinese food, it refers to starch, which is used for thickening and sizing when cooking. There are many kinds of raw flour, such as sweet potato starch, water bean powder used in Sichuan cuisine and corn starch, all of which are starch. The concept of thickening corn starch in general academic circles is that it has the characteristics of water absorption, cohesiveness and smoothness after being gelatinized by heat. When the dishes are close to maturity, pour the prepared powder juice into the pot to thicken the marinade and increase the adhesion of the marinade to the raw materials, thus increasing the powder and concentration of the soup and improving the color and taste of the dishes.