List of Seafoods::Bird’s Nest
Bird’s Nest is an a precious ingredient and should not be used trivially. If one wishes to serve bird’s nest, each bowl must contain at least 2 liang  of the ingredient, prepared by first soaking it in boiled rain-water and any dark strands or debris removed with a needle. It must then be boiled in stock made by combining the broths made from tender chickens, good ham, and new mushrooms until the bird’s nest takes-on the tone and clarity of jade. Note that bird’s nest is extremely delicate  in flavour and must not be prepared with anything oily. Its soft and elegant texture also necessitates that is never combined with foods that are firm or aggressive in taste. People today like to serve bird’s nest with shredded pork and chicken. In doing this they are only tasting shredded chicken and pork, not bird’s nest.
In a futile effort to feint wealth, some host would scatter 3 qian  of raw birds nest as a thin facade on top of a bowl of soup. One could have picked them out like wisps of grey hair.  These shreds of birds’ nest immediately disappear when a guest stirs their bowl, revealing it full of only base ingredients. Like the ruse of a beggar child pretending to be rich, they only reveal how poor they actually were.
If for whatever reason one must add anything else to the bird’s nest soup, use shredded mushrooms , shredded bamboo shoot tips, or slices of pheasant breast. During my visit to Yangmingfu, Guandong I had an incredibly good winter melon and birds’s nest soup. It was richly flavoured with only chicken and mushroom extracts, with the soft textures and delicate flavours of the two main ingredients matching each other superbly.
Bird’s nest should always jade coloured and translucent, but never opaque white. Those who make bird’s nest into balls and pound it into powder are doing nothing but forced and exaggerated interpretations of the ingredient.
: About 75 g
: I had been struggling with how to translate 清 (qing). In the past I used “light”, “clear”, and “mild”, or a combination of them but none have felt completely correct. However I think I now have found a satisfactory English translation for this; one that gives the essence of this culinary term both the right meaning and feel: “delicate”. A few years ago, I had a clear cucumber soup that exemplified qing. The broth was clear, devoid of fat and not overburdened by umami. The mature cucumber gave the soup a slightly sour edge. The delicate elegance of the soup somehow calmed the clamor of the restaurant despite one being perfectly aware of it, like a petal floating in a rippleless puddle. Similar to how great French chefs of past elevated the lowly Coq-au-Vin, the chef that crafted this soup managed to take a rather unremarkable, homely peasant dish and transform it into a transcendental work of art. Drinking it was possibly as close as one could get to imbibing a physical bowl of Zen.
: About 13g
: May have come from the phrase “白髮數莖”? http://baike.baidu.com/view/5125244.htm
: At first I thought 蘑菇 (mogu), a loose term translating to “mushroom”, would mean shitake, but that does not make sense since the dark skin of shitake would clash with the birds nest. Sure enough Yuan Mei referred to shitake as 香蕈 (xiangxun) in other parts of the manual. This leaves one thinking what mushroom he was talking about here. My guess is a common white colour mushroom such as Coprinus comatus (Shaggy mane young/known as chicken drumstick mushroom) or Pleurotus eryngii (a thick fleshed oyster mushroom/”king oyster”杏鮑菇). Note, I may be wrong.
: If your culinary experiment over-strech the “capabilities” of your ingrediants, don’t try to serve to your guests.