Liang Chiung-pai suggests reducing seasonings to the minimum, to avoid the spices stealing the limelight by overshadowing the flavor of the food itself. "That goes especially for spices derived from medicinal herbs--if you don't get the amount just right you end up with a medicinal flavor, and you won't taste the fresh flavor of the actual food."
梁瓊白即主張香辛調料宜減至最少量，以免喧賓奪主，壓抑掉菜餚的本味，「特別是取自藥材的香料，用量一沒拿捏好，就會產生藥味，顯不出食物的鮮美。」