Pediatric cooking syndrome presents with abnormal sensation in the upper extremities, biceps and triceps pain, and “simulated paralysis” of the scapular girdle. Cooking syndrome (cookssyndrome) was first reported by Kwork, in which a combination of symptoms – “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms – occurs after eating Chinese food. The syndrome was first reported by Kwork, who said that after eating Chinese food, a group of compound symptoms occurred – a feeling of “burning”, “pressure”, “tightness” or “numbness” in the face, neck, upper chest, back and arms, or a general feeling of tiredness, accompanied by palpitations. Its alias is also called delicious syndrome, Chinese headache, Chinese food syndrome, Japanese restaurant syndrome and so on. In the past, it was also called glutamate overconsumption syndrome. L-glutamate is a neuro-humoraltransmitter that is abundant in the central nervous system and is not harmful to humans. However, the administration of large amounts of L-glutamate to animals has various effects: in mammary mice, it can cause necrosis of the brain, especially the hypothalamus; in mature mice, it can cause obesity and endocrine gland lesions; in rats and mature dogs, it can cause lethargy and myoclonic seizures and abnormal EEG of tonic and even clonic spasms. In addition, pyridoxine (vitamin B6) has been shown to aggravate such abnormal changes. This may be due to the abnormal metabolism of γ-aminotyrosine (GABA) and pyridoxine phosphate after high intake of L-glutamic acid, but its effect on humans may not be the same as that on animals. In 1993, the 19th meeting of the Food and Agriculture Organization of the United Nations (FAO) and the WHO Expert Group on Food Additives declared that “MSG is not harmful”. It was determined that MSG is a reliable food additive that can be consumed by children in all age groups except infants under 1 year of age. This conclusion was made based on extensive research. It was found that the “Chinese restaurant syndrome” was not caused by the addition of MSG to Chinese dishes, but by contamination of the meals with Bacillus cereus. The performance of MSG is stable under cooking temperature, so there is no need to worry about deterioration and toxicity. How to effectively prevent the scapular belt “simulated paralysis”? 1. This symptom is a benign self-limiting disease. The onset of the disease is mostly transient, usually rest for a moment or drink a small amount of tea, usually within 1 to 2h can be recovered, to most hours that is relieved, no special treatment is needed. 2.Severe symptoms can take sedatives, analgesics. 3.Medication. Hydroxyzine hydrochloride (HydroxyzineHCL) can improve the symptoms, no other preventive drugs have been found. 4.Symptomatic treatment. Timely correction of the body acid-base imbalance and water-electrolyte disorders and other symptoms. 5.The prognosis of this disease is good.