[balola]

The problem is, modern Chinese food rely too much on MSG(or its alternatives, along with chilies), it has its justification that Chinese are only relative rich recently, that people needed a way to make cabbages and other non-meat stuff tasty, in this sense, Chinese food is defined by it, unfortunately. I honestly can't imagine how they tasted way back then, coz it must be awful.

But the thing is MSG is like drugs, you seemingly need ever more of it. That's why I don't really like modern Chinese eateries, they might taste fantastic, but I know they are constantly search for the next MSG-derivative that can "wow" people(in fact MSG is realy outdated, it's mowhere to been seen in China now, there are countless stronger synthetic flavor "essence" in the market.)

I actively avoid it myself, dishes just taste fake, only add it when like I'm doing a seaweed soup.

[cool-guy-69]

What in the world? Did you even read the article?