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.

Good post, salt is pretty evil; however, health-wise, it is a mere lovable rogue compared to fags and drinking more than once a week. Also, it's not just what you eat but how much; we should also ridgidly adhere to 1500 calories each day, to maintain that waist measurement of 32". The official 'central obesity' measurement in the UK is 40" but 37 inches in the USA(disagreement here.) That is a waist measurement, which is above the umbilical (below the umbilical is belt and trouser measurement.) If you stray into a measurement of 35 inches, fat will build up around body organs and you could well be going to that cold house prematurely. It is a good thing to scrutinise food label to ascertain the contents; but all in vain if you leave the shop and start puffing on a fag. Am I right or am I right?