Most Chinese food is good for you, especially if you choose the healthier Chinese food options with not as much fat or salt.
Some Chinese food is more salty and more higher in fat content than other Chinese foods which can be unhealthy when eaten in excess.
The reason Chinese food is so salty is because high amounts of salt are added to Chinese food during cooking.
Some Chinese takeout dishes can be very high in salt and also the condiments and seasonings added to Chinese food also add more than a 3rd of the total sodium content in Chinese restaurant dishes.
The healthiest thing to buy from Chinese food is steamed dumplings, beef with broccoli, steamed fish or seafood, Szechuan tofu, sliced oranges and shrimp with broccoli in garlic sauce.
The lowest carb Chinese food is Egg foo young, Boiled or steamed seafood, Beef and Broccoli, Moo Shu Pork and Egg Drop Soup.
The healthiest Chinese food is Hot and Sour Soup, Egg drop soup, Moo goo gai pan, beef and broccoli, Chop Suey, Chicken and Salmon, Baked Salmon and steamed dumplings which are pockets of dough that are filled with seasoned meat and vegetables which are usually cabbage and pork.
The reason Chinese food always tastes better the next day is because the oils in the Chinese food have solidified onto the Chinese food and when reheated it adds that flavor to the Chinese food.
The chemical taste in Chinese food is Umami which was first defined as being the characteristic taste that is elicited by glutamates and has since also been associated with monosodium glutamate MSG.
Monosodium glutamate (MSG) is a flavor enhancer often added to restaurant foods, canned vegetables, soups, deli meats and other foods.
The U.S. Food and Drug Administration (FDA) has classified MSG as a food ingredient that's generally recognized as safe.
But its use is still debated.
MSG became known as an ingredient that caused headaches, added to health complications, and generally represented the unhealthy, secretive nature of Chinese cooking.
The truth is, MSG is just an ingredient like any other you'll find in Chinese or any Asian cooking, though its history and use are a lot more interesting.
Chinese food and soups contain monosodium glutamate (MSG) as the main addictive ingredient.
MSG has a specific taste known as umami — the fifth basic taste alongside sweet, sour, salty, and bitter.
Umami has a meaty flavor that refers to the presence of proteins in food.
BesidesMSG, other umami compounds include inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP).