Those are good cooking habits you've got there. I remember last year when I was at a Chinese supermarket how I must have spent about 45 minutes looking at the sauces and tofu's checking how much salt and sugar they put into. I finally settled on a more domestic, small name brand that didn't have as much salt and sugar but was made in Chinese rice wine so there was a residue of alcohol. But I have heard that any food even left in the refrigerator overnight will gather some chemical changes which may result in some alcohol residue. I settled on that one.

The high sodium diet that is a staple of Chinese cuisine no matter where you go in the country should be an imperative for anyone to eat less outside. Even at the noodle shops where I went when I was working in China they would make their rice a bit on the salty side. But the noodles were okay, just avoid drinking too much soup.