It means that garlic should not be used when cooking fish, and ginger should not be used when cooking mutton.

But from the perspective of nutrition and taste, Yu Renwen, director of the Beijing Nutritionists Association and a registered dietitian in China, said that this is not completely generalizable. Fish and garlic can be regarded as "enemies" - when the same fish is cooked in different ways, adding garlic may make it delicious, or it may "mess up" a delicacy.

What fish soup seeks is the word "fresh". The fish used must be fresh, and among the commonly used onions, ginger, garlic and other spices, ginger is the best at bringing out the freshness, so even if you don't use it when making soup, If you put onions, you must also put ginger. However, stewing garlic in fish soup is counterproductive.

In daily cooking of mutton, onions, ginger, and garlic are usually used to remove the mutton and add flavor, and there are no special taboos. For example, when hand-picked mutton and mutton-shabu-shabu are boiled, green onion and ginger will be added to remove the fishy smell; traditional Chinese dishes such as angelica and old ginger stewed mutton are inseparable from ginger; fried mutton with green onion can add some ginger rice, but green onions, onions, etc. It has the best effect on removing the smell of mutton, so you don’t necessarily need to add ginger when making homemade mutton stir-fried with green onion.

Heavily seasoned cooking methods such as barbecue mutton and cumin mutton can mask the mutton smell of the mutton itself. Chili and cumin are often used to remove the mutton and add flavor. In addition, mutton from relatively good producing areas, such as mutton from Inner Mongolia, Ningxia, and Xinjiang, has no obvious fishy smell, so you don’t need to add ginger when cooking.