Cheng Shaoming, who has more than 80 years of age, has been involved in Mao Zedong's dietary service since 1954. He joined Zhongnanhai in 1958 and co-starred with Mao Zedong and another chef Li Xiwu. He left in 1976 and served Mao Zedong's family for 19 years. According to him, “Chairman Mao likes to eat fish heads. We often give him casserole heads and casseroles. When they eat fish heads, Chairman Mao will not be afraid of them. We often stew him two or three kilos. After the fish was cooked, he removed the bones and gave him food. Chairman Mao also likes to eat beef, pork, lamb... He likes to eat almost all of the meat. People in the community are more familiar with the fact that the old people like to eat chili. . But one thing is special: Chairman Mao does not eat soy sauce, and he does not let soy sauce whatever he does. †At first, Cheng Haoming only heard greetings and told him not to put soy sauce, but he did not know why Chairman Mao did not eat soy sauce. Later, a dedicated waiter named Liu Yaofang braved a question to Mao Zedong. “Could not you eat soy sauce, Chairman Mao?†Chairman Mao told Xiao Liu that he originally had soy sauce, but he had more about soy sauce. After learning about him, he developed an upset psychology. Because his family once worked in a soy sauce workshop, he kept a soy sauce in a cylinder. When a cover accidentally opened, he found a layer of floating ripples in a sauce-filled tank. He felt very sick and never touched soy sauce. Cheng Haoming said: "This thing is not known to the chefs who cook meals, even the guards." Soy sauce is made from soybeans, corn, etc. It is a commonly used feed for people. Recently, medical workers have also discovered that soy sauce has a unique anti-cancer and anti-cancer effect. U.S. experts made a specific study of soy sauce. American scholars have used animal experiments to prove that isoflavones contained in soybeans can slow down or even inhibit the growth of malignant tumors. The medical community believes that there are several malignant tumors in the United States that are rare in Asia. The reason may be that Asians absorb more isoflavones. Soybean isoflavones are one of the hot research subjects in the medical community in recent years. A few years ago, German medical scientists pointed out that isoflavones can prevent the formation of new blood vessels, and thus cause the death of malignant tumors that need to rely on the delivery of nutrients to the new blood vessels. Singapore University discovered the magical effect of soy sauce. Recently, a study by the National University of Singapore found that soy sauce can produce a natural antioxidant, which helps reduce the damage of free radicals on the human body. Its efficacy is higher than that of common antioxidants such as vitamin C and vitamin E. Times. Using a little soy sauce to achieve the effect of inhibiting free radicals is equivalent to a glass of red wine. What is even more amazing is that soy sauce can constantly eliminate free radicals. Unlike vitamin C and vitamin E, which can only eliminate a certain amount of free radicals, this finding shows that soy sauce contains more than two kinds of antioxidant ingredients, and various The length of time that a component eliminates an oxidizing group is not the same. The researchers said that this is the first time in the scientific community that soy sauce contains so many natural antioxidants. It can be seen that soy sauce has anti-cancer and anti-cancer effects. Although soy sauce is salty, the substances contained inside are still good for the human body. An American scholar conducted a study and pointed out that the main ingredient of soy sauce is isoflavones contained in soybeans, which can reduce cholesterol in the human body and reduce the risk of cardiovascular disease. The study also found that the proportion of soy sauce consumed in Asian countries is 30-50 times higher than that in Europe and the United States, and the incidence of breast and uterine cancer is low, which may be related to a few drops of soy sauce in the daily diet. Interestingly, the UK also published a study on soy sauce, which reported that about 10 of the more than 40 soy sauce products tested contain 3-MCPD, an excess carcinogen. Researchers have demonstrated in experiments with rats that long-term intake of 3-MCPD can cause cancer, but it does not pose a hazard to the human body. Soy sauce is an indispensable material in the Japanese diet. Japanese people can not do without soy sauce in their daily diet. In the past, soy sauce was once considered to be the main factor for Japanese people suffering from gastric cancer, but two years ago, the University of Wisconsin overthrew this statement. On the one hand, the researchers fed rats with nitrite, a carcinogen, and on the other hand, they were fed soy sauce. The results showed that the more soy sauce was eaten, the lower the chance of suffering from gastric cancer. The brewing of soy sauce is a fermentation process. Soy sauce is mainly brewed from defatted soybeans, starch, wheat, and salt through fermentation procedures. Soybeans have high nutritional value. It has long been pointed out that soybeans and their products have anti-cancer effects. The high level of estrogen in the human body can cause breast cancer, and the plant-type estrogen contained in soybean can effectively suppress the production of estrogen in human body, thus having anti-cancer and anti-cancer effects. The study also found that lecithin and other ingredients contained in soybeans have a certain effect on the prevention and treatment of cancer, especially the prevention and treatment of breast cancer. In addition, the isoflavones in soy sauce can reduce the body's cholesterol, reduce the risk of cardiovascular disease, prevent the occurrence of hypertension, coronary heart disease, but also slow down or even stop the growth of the tumor. Moreover, the soy sauce commonly used in cooking can produce a natural antioxidant, which can help reduce the damage of free radicals on the human body. What is particularly surprising is that soy sauce can constantly eliminate free radicals, unlike vitamins that stop when they are eliminated. It can continue to work after eliminating a certain amount of free radicals. Therefore, eating soy sauce can prevent cancer. 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The effect and function of soy sauce