List of Things to Avoid::Muddiness
Just because a dish is muddy and turbid doesn’t mean that its texture will be thick and unctuous. Soups that resemble silted water from an agitated barrel; broths with the colour of grey liquids left in a dyeing vat; neither of them have appearances and flavours that anyone could enjoy. The way to rescue turbid and muddy dishes is as follows: rise all the solid ingredients well, prudently adjust the amount of seasonings, add the right quantities of water, cook at the right heat, and correct the salty and sourness of the food. Most importantly, the resulting dish should not coat the mouth of the diner with that unpleasent filmy feeling. Yuxin in poetry stated: “Those who tremble lack inner strength. Those with confused characters have vulgar hearts”, which perfectly described the character of such dishes.
: Maybe it just the difficulty of getting back into translating, but I found this string of sentences really difficult to do. The more literal translation goes something like: “A soup, neither black or white, like water stired up from a tank. A brine/soy-sauce broth, neither light nor greasy, like the slurry poured out from a dyeing vat. Such appearances and flavours are hard to bear.” I started out with this (more poetic?) translation but I ended up with the above. I’m not sure if it was for better or for worse. Expect a rewrite in the future
: Like chewing on a banana peel. The American Chinese food place in the food court of my hospital serves a “Honey Garlic Chicken” that does this. I think it’s the grease that they use tha just coats the sides of your cheeks and tongue while having this taste that in Taiwanese we call “ga-ga”; a more agressive taste than “gam”.
: From YuXin, from the Northern Song, in his poem Niyonghuai (擬詠懷). I think here it is used to indicate that a dish must not be turbid in order to have impact and character in both appearance and flavour.