Chicken bouillon is made by adding chemical seasonings to monosodium glutamate. Because nucleotides carry the savory taste of chicken, it is named "chicken bouillon." It can be used in all occasions where monosodium glutamate is used, and adding it in appropriate amounts to dishes, soups, and noodles will achieve the desired effect. In addition to containing monosodium glutamate, chicken bouillon also contains various amino acids. It is a household seasoning that can boost appetite and provide some nutrition. Since the product emphasizes the natural savory fragrance of chicken, chicken powder is used in higher quantities compared to monosodium glutamate, which focuses more on enhancing umami.