To thicken a soup or dish by adding a starch paste, such as cornstarch or potato starch, during the cooking process.

starch made from the seeds of the Gorgon plant or more commonly any starch, such as cornstarch, used for thickening sauces

pasty mixture of starch and water used in cooking to thicken sauces or soups

The edible, round seeds of the Gorgon plant (Euryale ferox); often used in cooking or traditional medicine; also known as [[鸡头米|雞頭米|ji1 tou2 mi3]]

dried seed of the Gorgon plant used in traditional cooking and medicine