Essential Knowledge 3: Cleaning (洗刷須知)

須知單::洗刷须知
洗刷之法,燕窩去毛,海參去泥,魚翅去沙,鹿筋去臊。肉有筋瓣,剔之則酥;鴨有腎臊,削之則淨;魚膽破,而全盤皆苦;鰻涎存,而滿碗多腥;韭刪葉而白存,菜棄邊而心出。《內則》曰︰「魚去乙,鱉去醜。」此之謂也。諺云︰「若要魚好吃,洗得白筋出。」亦此之謂也。

List of Essential knowledge::Cleaning
The requirements of cleaning and washing specific ingredients are as follows; one must remove all feathers from bird’s nest, remove all mud from within sea cucumbers, remove all sand from shark’s fin, and wash the foul smells from deer tendon. If the meat contain sinews, one needs to remove them such that the meat can remain tender after cooking. Duck kidneys have a foul odour [1], therefore be sure to remove them and rinse the cavity well. Be careful to not break the fish’s gall bladder when gutting and cleaning the fish since doing so will render the entire dish bitter. If one does not wash away the saliva of an eel during its preparation, the resulting dish will have an unpleasant fishy odour. One must remove the old leaves when cleaning garlic chive, leaving only the tender white stems. When preparing leaf vegetables, one should remove the coarser outside leaves and use only the heart. In Nei-Ze (禮記::內則) it is said: “One should remove the orbital bone around a fish’s eyes and remove the orifices [2] of the soft shell turtle.”, admonishing us to diligently clean the ingredients for a dish [3]. The common proverb: “If you want a fish to taste good, you will have to clean it extremely well.” [4], also highlights the truth behind these facts.


Random notes:

[1]: One can also read the text as “Ducks have a foul urine-like kidney odour, make sure to clean it (and it’s insides) well to remove the smell.” So, either the duck’s kidneys smells bad, or the duck has bad kidney smells. Your pick.

[2]: I have no idea what “醜” are. It says here they are “perforated openings of the turtle”. What does that even mean? Nostrils? Cloaca? Mouth? Ears? I’m going saying “orifices” here for the sake of generality.

[3]: The full text is in here. Basically, the whole sentence tells what to do with animals in cleaning and preparations. Did you know you should remove the head of a badger and the intestines of a wolf when preparing them? I didn’t.

[4]: The Chinese text says “To make fish taste good, wash it until the white tendons/nerves come out”. Basically what’s being said here is that you have to wash the fish very well, right? At first I thought this was indeed the case and the white tendon part was simply exaggeration for humour. That is, until I read this. It appears that there ARE long white strands of nerves tissues that you have to remove from each side of the spine near the gills to really rid a fish such as carp of its strong fishy smells.

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