The "Four Gentlemen" of Seasoning in Cooking Should Not Be Misused
Scallions, ginger, garlic, and chili peppers—known as the “Four Gentlemen” of seasoning—are not only flavor enhancers but also possess antibacterial and mold-inhibiting properties, greatly benefiting human health. However, knowing how to use them properly in cooking to maximize taste and effectiveness is a skill.
Use More Chili with Meat
When stewing meat, add more Sichuan pepper—especially for beef, lamb, and dog meat. Sichuan pepper warms the body and detoxifies.
Use More Ginger with Fish
Fish has a strong fishy smell and is cold in nature; improper consumption may cause vomiting. Ginger moderates fish’s cold nature and removes odor. Adding more ginger during cooking aids digestion.
Best to Eat More Yellow Croaker in Summer
Use More Scallions with Shellfish
Large scallions not only counteract the cold nature of shellfish (such as snails, clams, crabs), but also help prevent allergies. Many people develop allergic coughs or abdominal pain after eating shellfish; adding more scallions during cooking can prevent such reactions.
Use More Garlic with Poultry
Crush garlic before eating to activate its antibacterial power
Garlic enhances flavor. When cooking chicken, duck, or goose, use more garlic to make the meat tastier and prevent digestive issues like diarrhea.