it turns out that i am a bit sensitive with high amounts of msg. I also spoke to other people who experience headaches, small abdominal pains and sometimes pain in their veins from high amounts of MSG. There has been some arguments among asian cefs if this is necessary or not. But at least I think fresh ingredients and good groceries has the full potential of avoiding msg.

For some reason i figured out that this enhancer is particularly common to use in so called "american chinese food". I'm curious to learn more about authentic chinese food rather than the overly saucy american/westernized chinese food. Do you know any books that contains more authentic stuff? I have read some stuff from Barbara Tropp, Martin Yan and a old chef named Deh Ta Hsiung.

I think there is one restaurant in my city owned by a old couple from Beijing who own a szechuan restaurant. But they are extremely "secret" with their cooking styles hehe.