Soy sauce cooked at high temperatures in the wok for a long time will destroy the nutrients and lose its fresh flavor. Therefore, soy sauce should be added just before it is ready to be cooked.

Vinegar cooking if you add a little vinegar after the vegetables in the pot, can reduce the loss of vitamin C in the vegetables, to promote calcium, phosphorus, iron and other mineral components of the dissolution of the nutritive value of the dishes and the human body's absorption and utilization rate.

Wine cooking fish, sheep and other meat dishes, put some wine can borrow the evaporation of wine to remove the fishy. Therefore, the best time to add wine should be the highest temperature in the cooking process in the pot. In addition, fried shredded meat should be in the shredded meat stir-fry after adding wine; roasted fish should be fried after adding wine; fried shrimp is best in the fried with wine.

Monosodium glutamate (MSG), when heated above 120 degrees Celsius, will become coked monosodium glutamate, which is toxic. Therefore, MSG is best added when the stir-fry is ready to start.

Sugar in the production of sweet and sour carp and other dishes, you should first put sugar and then add salt, otherwise the salt "dehydration" effect will promote the protein coagulation and difficult to eat through the sugar flavor, resulting in the outside of the sweet and light, affecting its flavor.