1. Onions are suitable for cooking shellfish. It can not only alleviate the coldness of shellfish, but also avoid allergic symptoms such as cough and abdominal pain after eating shellfish. Onions are more suitable for cooking aquatic products, eggs and animal offal, which can remove the fishy smell. 2. Ginger is suitable for fish. Fish is not only fishy, but also cold, and ginger is warm, which can not only remove the coldness of fish, but also remove the fishy smell of fish and increase the umami taste of fish. Generally speaking, old ginger is suitable for slicing, and stewing, stewing, burning, boiling and baking can be used. The new ginger is light and spicy, suitable for shredding and can be used as an ingredient for cold dishes. Chinese medicine believes that ginger is a warm food, so it should be put less when cooking octopus and eel isothermal fish. 3. Garlic is suitable for cooking poultry meat such as chickens and ducks, because it can enhance the flavor and make the fragrance of poultry meat more fully displayed. In addition, the sterilization and detoxification of garlic can inhibit bacteria or viruses in poultry meat to some extent. Raw garlic has a greater bactericidal effect. After the food is cooked, garlic can be chopped and put in. Zanthoxylum bungeanum is suitable for cook the meat. Traditional Chinese medicine believes that it has the effects of invigorating stomach, eliminating dampness and removing fishy smell, and can remove the fishy smell of various meats, promote saliva secretion and stimulate appetite. There are many ways to use pepper in cooking, such as adding it when curing meat, frying it when cooking, emitting a unique hemp flavor, using pepper powder, pepper salt, pepper oil and so on. However, Chinese medicine believes that pepper is a warm food, so it should be put less when cooking mutton and dog meat. To extend the use of reading starch, we should also pay attention to mastering cooking wine and scientific thickening skills.