In addition to the appeal to senses, Charlene considered that significant nutritional quality was also vital for a dish. Bringing out the very natural and original tastiness of the food itself should be the key feature of a healthy dish; therefore, the natural flavour of food was what to be seized carefully when cooking healthy dishes. She learnt that many people would put chicken powder or oyster sauce into gravy because they worried that it might not be tasty enough; yet by doing so, the natural flavour of food was lost. So, she suggested a smart use of the soup prepared for the day to make gravy, which was more tasty yet healthier than a mixture of water and MSG. Moreover, she would make soy milk by herself weekly and use the residue to make mince pie and pancake for stronger aroma, smoother texture and enhanced nutritional value. She also mentioned that she had two very gluttonous daughters whom she could hardly make them have light dishes. In order to become more confident in creating healthy dishes, she would first had the two greedy tongues as the touchstones, so as to make sure that the creations were nutritious yet appealing. "By making use of these healthy cooking techniques, parents can have their family members eat more nutritiously and unwittingly," she said.