Lin Cheng-chin, who switched over to using Daoxiang salted cooking wine a year ago, explains: "It's simple, if there is salt in the wine, then I don't have to put salt in the recipe; if there isn't salt in the wine, then I will add it anyway."
已經改用四十度加鹽稻香料理酒一年的林正青也表示，「很簡單，酒中放鹽我就不放，酒中不放鹽我就放。」