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 overdose syndrome. How is scapular girdle “mock paralysis” diagnosed? Patients develop symptoms 10-45 min after each meal, or 30 min to 1 h after eating. There are many clinical manifestations, and each patient has different symptoms. They are summarized in the following aspects: 1. Head symptoms. There are jerk-like, throbbing-like, pincer-clamp-like sensation, dull pain, band headache, light headache, temporal throbbing headache, narrowing headache; tingling pain in the neck and dispersion to the back of the neck, upper back, forearm; lacrimation, periorbital fibrous contracture, orbital pain, orbital tautness, bite muscle, temporal muscle tautness; cold sweat on the face, tautness and numbness, flushing, tingling and warmth; numbness in the jaw dispersion to the collar. 2, the symptoms of the collar. Burning or numbness, radiating to the arms, forehead and back, and pain in the collar muscles radiating to the two shoulders, scapula and upper spine. 3, upper limb sensory abnormalities biceps and triceps pain, scapular band “simulated paralysis”. 4. Chest symptoms: cold sweat in the chest and axilla, discomfort under the sternum. 5.Palpitations and sinus tachycardia. 6.Other. Generalized feeling of lethargy, sometimes vertigo, Moet and nausea, with severe transient confusion and severe headache and vomiting. The diagnosis is based on the appearance of some of the above clinical manifestations after eating Chinese meals or meals prepared in the traditional Chinese way, and close observation of the onset and rapid improvement of symptoms. Some scholars believe that the high sodium in Chinese food produces temporary hypernatremia, which causes intracellular hypokalemia, resulting in muscle paralysis, weakness, palpitations, thirst, and vascular headache. Many reports have proposed oral MSG (monosodium glutamate MSG) as the etiology of the disease. There have been test results showing that any intake of MSG over 1.5g at a time can cause the onset of the disease (most people are taking 5-6g, up to 12g), while the threshold for the onset of intravenous MSG is 125mg, and the greater the intake the more severe the symptoms. Ghadimi et al. concluded that: (i) the signs and symptoms of the disease resemble those induced by acetylcholine; (ii) the effects of anticholinergic agents and cholinesterase inhibitors support the hypothesis that the disease is a “transient” acetylcholinergic disease; (iii) in the induced acetylcholinergia, plasma Gore et al. suggested that the symptoms are not due to MSG ingestion alone, but rather to the combined effects of MSG ingestion and other substances that are not yet known, or to the ingestion of some other substance completely unrelated to MSG.