List of Essential knowledge::Basic Nature
All things have their basic nature, just like each person has their own qualities. If a person is by nature dim-witted, it would be pointless even if they were taught by Confucius or Mencius. Similarly, if the starting ingredients are of low quality, even the extraordinary culinary skills of Yi-ya  would produce an mediocre dish. As a brief overview on the qualities of ingredients:
- Good pork should have thin skin and lack any strong or foul smells .
- Good chicken should be tender and neither too old (tough) or too young (under-developed).
- Quality carp  should have flat bodies with white bellies. Carp with darker backs will prove less edible.
- Eel taken from the lakes and streams are exquisite, while those who have lived in the large rivers tend to be scrawny and full of spines and bone.
- Grain-fed ducks should be round and fat such that their flesh is pale.
- Cultivated bamboo shoots with less segments taste fresher and sweeter .
The difference between a quality of a good ham and a bad one is miles apart. As for the xiang  of Taizhou, one cannot even begin to measure the difference between a good and bad. The same sort of reasoning applies to other food-stuffs. For the quality of of a banquet’s dishes, 60% of the credit goes to the cook, but 40% goes to the person who selected the ingredients.
: A famous chef of great cooking prowess from the Spring and Autumn period of China’s tumultuous history. Infamous for allegedly cooking his infant son in soup after his king expressed interest in tasting meat from human babies. Go state-sponsored cannibalism!
: Literally fishy/raw meat smells (腥) and foul urine-like smells (臊)
: The Crucian carp
: How does one translate “甘鮮”? Sweet and umami? Sweet and fresh? Sweet and delectable?
: A dried salted fish usually made from Yellow croaker