Hi. I’m looking for some cream of tartar for baking and one of the bakeshops I visited has something called “tartar powder”. Does anyone know whether this is the same thing? Or does anyone know the Chinese name for “cream of tartar”.
When I write the English, I’m inevitably shown cream, sour cream or tartar sauce…
No idea what you use it for, don’t even think they sell it where I’m from, but the correct name is Potassium bitartrate which seems to be 塔塔粉 or 酒石酸氫鉀 in Chinese, but hey, I can’t read that so 
terms.nict.gov.tw/search1.php?s= … i=class_id
It’s used in egg white to stabilize when whipped up … and I believe (not sure tho) it’s also used as a meat tenderizer …
Both are the same … just lost in translation … Chinglish
[quote]Mix cream of tartar with lemon juice and you have a wonderful bleach for white clothes … [/quote] 
sodium potassium tartrate
Cream of tartar is also called ‘cream of tartar powder’, and I believe the ‘cream of’ was lost in translation, so these should be the same thing.
You ever find the Cream of tartar? I’m told it’s a good antidote for MSG reactions.
It’s an acid, probably substitute with lemon juice or a little distilled white vinegar in egg white will do too.
But as said, powder is used in a lot of translations in Taiwan (Fěn, 粉), even in flour. Because cream of tartar is not a cream, it’s a powdered acid!