Root Starches in China

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About

In China, starch was originally extracted from millet and water chestnuts. Nowadays most Chinese sauces are thickened with corn, potato, or sweet potato starch—all plants from the New World. Other Asian sources of starch are yams, ginger, lotus, and the tuber of the kudzu vine (Pueraria).