Is the main reason why Chinese food tastes good the use of flavor enhancers such as monosodium glutamate?
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Is the main reason why Chinese food tastes good the use of flavor enhancers such as monosodium glutamate? What do you all think?
It’s definitely not the merit of monosodium glutamate, because Chinese cuisine has existed for centuries, while monosodium glutamate was synthesized and used as a food additive only over 100 years ago. Chinese cuisine is profound and complex; it cannot be attributed to the use of monosodium glutamate – rather, it is the result of a rich culture, careful selection of high-quality ingredients, and exquisite cooking skills
Chinese cuisine can be delicious without MSG as well