Scallions, ginger, garlic, and pepper are known as the "four gentlemen" of seasonings. How to add seasonings during cooking should be determined by the nature of the ingredients.

Shellfish should have more scallions.

Scallions not only alleviate the cold nature of shellfish but also have anti-allergic effects. Many people experience allergic coughs, abdominal pain, and other symptoms after eating shellfish. Using more scallions during cooking can prevent allergic reactions.

Fish should have more ginger.

Fish has a strong fishy smell and a cold nature, and improper consumption can cause vomiting. Ginger can both moderate the cold nature of fish and remove the fishy smell. Using more ginger when cooking fish can aid digestion.

Poultry should have more garlic.

Garlic can enhance flavor. When cooking chicken, duck, or goose, it is advisable to use more garlic to make the meat more fragrant and delicious, and it can also prevent diarrhea caused by indigestion.

Meat should be cooked with more pepper.

When cooking meat, it is advisable to use more Sichuan peppercorns, especially for beef, mutton, and dog meat. Peppercorns also have a warming effect and can help remove toxins.