There has always been opposition to monosodium glutamate, but scientists have proved that monosodium glutamate is harmless to the human body, and the worst result is to make your mouth dry. Therefore, it is a bit crazy to oppose monosodium glutamate from a health perspective. "Gourmet rice" sister advocates that sometimes it is better to use a little monosodium glutamate. At present, the quality of ingredients is not guaranteed, and the freshness of farmed chicken, duck and fish is insufficient, so some remedial measures are needed. I agree with this view. As for chicken essence, traditionally, the whole chicken is steamed in water, and the remaining bowl of essence is qualified to be called chicken essence. Isn't it a fake to change the face of monosodium glutamate and wrap it in golden chemical raw materials? I am willing to bet that if you visit the chicken essence factory and find a chicken, I will definitely eat it. Teacher Gao, a gourmet from Taiwan Province Province, once told a joke: A master of Shandong cuisine went to Taipei Yuanshan Hotel to communicate and went into the kitchen. Without monosodium glutamate and chicken essence, he was at a loss. Some chefs can't live without chicken essence, which is terrible. What is even more incredible is that the noodle factory actually uses a lot of chicken essence to make noodles; "Popular Eating" introduced boiled chicken, and the secret recipe turned out to be adding three spoonfuls of chicken essence. "