1, the main component of chicken juice is a salty substance similar to nucleotide, which contains salt. It can be understood as a liquefied form of solid chicken essence, but its purity is higher than that of solidified chicken essence. Generally used in restaurants that require clear soup, solidified chicken essence becomes turbid when it meets water.

2. Chicken powder is generally used for western cooking. It does not belong to sodium glutamate, but is a natural umami substance, which is mainly artificially added and synthesized. Absolutely salt-free. This should be the highest-grade characteristic flavor presentation at present.

There is no difference in the result of cooking ordinary dishes.

4. The difference is mainly reflected in cooking western food and cooking high-grade Chinese food with soup.