Lai Lai Sheraton Hotel Taipei's Executive Chef Chang Hwa-Chou explains that MSG has been called the "old master." When a dish is completed, "bringing out the old master" is virtually a basic procedure.
來來飯店中餐主廚張華九指出，廚房裡，味精被稱為「老師傅」，每道菜做好後，「把老師傅請出來」，幾乎是基本流程。