In fact, traditional chefs in China don't put monosodium glutamate or chicken essence, and hanging soup is the most important thing in China cooking. It is said that chefs at state banquets and red walls now hang soup by themselves instead of putting monosodium glutamate. Hanging materials are made of old hen, old duck, Jinhua ham, hooves, scallops and other ingredients. The specific method is a secret recipe, which outsiders don't know. I read in an old book that the most distinctive table dish made of stock is boiled cabbage. Drinking soup requires clear water and crystal clear, just like boiled cabbage, but it is delicious in your mouth.

= = I have eaten clear soup tofu, water-like soup, soaked tender tofu cut into small squares, and looked at a dish as nothing. It tastes delicious in your mouth. I did grind the soup formula, but it was too troublesome and time-consuming. By the way, few people around me eat monosodium glutamate, and most of them have children at home. Eating too much monosodium glutamate is not good for your health. Personally, I think monosodium glutamate will cover up the umami taste of the food itself, and it will be particularly dry after eating, and there is nothing good about it.