Of course, yeast needs something to raise, so...
Wheat (小麦 - xiǎo mài) in China tends to be lower in gluten than most western strains, so I tend only to buy high-gluten flour (高筋粉 - gāo jīn fěn) or ‘bread flour’, (面包粉 - miàn bāo fěn).
Twenty years ago, this was mostly imported from the USA, but various trade wars, tariffs and quotas have scaled that back dramatically and China is now growing western cultivars alongside its own varieties.
I use very little flour, usually only for bread and for batters. Mostly, I buy this “goldfish*” brand, as it’s widely available.
Many types of flour are used here, wheat and rice flours being the most common. For a bilingual list of flours in China, see this website.
* Commonly called “goldfish” brand but the Chinese, 金龙鱼 (jīn lóng yú, literally ‘golden dragon fish’) actually means golden arowana, a similar looking species.
