Before starting the thickening process, Qin Huai first needed to confirm whether thickening was the same as what he saw and imagined.
From an academic perspective, thickening is achieved by utilizing starch that gelatinizes upon contact with water, possessing water absorption, adhesion, and a smooth lustrous finish. When the dish is nearly complete, starch water is poured into the pot, causing the soup to thicken, increasing the ingredients' adherence to the sauce, thereby enhancing the dish's appearance and flavor.
Additionally, there are many types of starch for thickening; the more common ones include mung bean starch, wheat starch, potato starch, sweet potato starch, and corn starch. Different starches have different properties and are suitable for different dishes.
Of course, corn starch and potato starch are the most commonly used; for most dishes, potato starch is used for thickening.
Crab Yellow Sauce is clearly not among the majority.
