Matsutake1 are the best when stir-fried with white button mushrooms. It is also excellent stir-fried hot with autumn sauce on its own. Unfortunately they cannot be kept long. They work well in dishes, providing them a delicate umami. Due to how tender they are, matsutake can also be added to line the bottom of the bowl of birds nest.
I am rather fond of the soft, crisp textures of bean sprouts. When stir-fried, they must be cooked until completely done in order for the flavours from the seasonings to combine harmoniously with them.
Bean sprouts can be used with bird’s nest, with their soft textured and white colour matching each other well. Still, there are many who ridicule this recipe, since it pairs an incredibly cheap ingredient with an exceedingly expensive one. Clearly they do not understand that those such as Chao and Yu went on to respectively accompany Emperors Yao and Shun.1
Notes: 1I cannot find anything on Chao and Yu and their exact relation to the two early Emperors, Yao and Shun. But from this example, they are probably from a lowly or a commoner background.
P.S. Been a bit negligent in posting over the last while. Been trying to catch up with everything in life since the sprint to the finish live with the book launch. Will be doing something thinking about how to post the rest of the Suiyuan Shidan translations, either in bulk or section by section as I have been doing. In any case, some exciting stuff will be coming to this blog. Stay tuned!
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, fish maw, 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.
: 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.
List of Things to Avoid::Exaggeration
Each ingredient has its own innate characteristics, which are best shown off using a specific set of culinary techniques. One must not be “force” an ingredient using techniques that exaggerate or overextend these characteristics. Bird’s nest is delectable the way it is, so why would one wish to pound and shape it into balls?  Sea cucumbers are fine in their original forms, so why would one wish to turn it into a sauce? One knows that sliced watermelon quickly loses its delicate freshness if left out too long, yet some would go so far as to process it into cakes and pastries. Similarly, overripe apples lose their crispness, yet there are those who would steam and dry them.
Then there are the pastries such as the Qiuteng Bing, described in Gao Lian’s “Zunsheng Bajian”, and the Yulan Gao described by Li Liweng,  all of them examples of ingredients forcefully bent and twisted out of their normal character. It would be as if one tried to make cups and bowls out of willow twigs; a rather sorry and futile exercise. If a person of earnest virtue and manner can attain sainthood on their own at home, why would they wish to hide this fact? 
: There must be a better term than “exaggeration” or “over-extension” here. The idea is that an ingredient should not be “coerced” into dishes or forms that do not suit it’s nature. The analogy in people is like dressing a prudish accountant up like a rapper with sagging pants; it’s so out-of-place that it’s painful to look at. Suggestions welcome.
: Watch the (original) Iron Chef episode on Bird’s Nest where Chen Kenichi battles Li Junlun. Some of the bird’s nest dishes looked pretty good, but most of them makes you go WTF.
: Qiuteng Bing translates to something like “Wisteria biscuits” while Yulan Gao to “Magnolia cake”. Airs of pretense surround the names of these little pastries. Yuan Mei mocked the authors of these imaginative creations at the end of the Preface, calling them “mediocre scholars”. Oh Snap!
: In Chinese folk tales, in order to attain sainthood, a person has to climb to the peak of a mystical mountain to apprentice themselves to a long white bearded saint, being tested in trials and undergoing years of physical and psychological struggle. Become a saint in the comfort of one’s home is infinitely tamer and less extraordinary. I think what Yuan Mei was trying to indicate here that one should not be ashamed of cooking an ingredient in the canonical way, because the technique is simple or common. If the cooking technique does wonders to the ingredient, who cares whether it’s simple or common? Making a great steak is simple, requiring only 2 ingredients (good beef and salt, 3 if you add pepper/spices) and a hot grill. Pretension, bad technique, trying to do something out of the ordinary too often destroys the dish. Case in point, there is a place on Peel street in Montreal called “Entrecôte St Jean” which grills their steak salt-less and then covers it in a greasy mustard sauce before serving. For a restaurant that does ONLY steak, it is remarkably meh. I attribute their success largely to the nice French Bistro décor and the tasteless clientele that frequents the place (4 stars on yelp? What?). The term “庸德庸行” probably comes from Zhongyong (中庸: Scroll 13).
List of Things to Avoid::Meals for the Ears
What are “meals for the ears”? A meal for ears exists only for the purpose of bolstering name and reputation. By bantering the names of expensive and coveted ingredients to flaunt one’s wealth to one’s respected guests, such meals tease one’s ears but confer no satisfaction to one’s tongue. Don’t they know that the flavours of well-seasoned tofu excels that of bird’s nest and that badly prepared seafood is no better than spoiled food? In the past I have often referred to chicken, pork, fish, and duck as the “talented nobility” of food ingredients since they each have their own unique, distinguishing flavours and by their own merits, hold a dish together and ensure its success. Ingredients such as sea cucumber and bird’s nest, on the other hand, are more akin to those vulgar and despicable individuals of society who are devoid of spirit and character and mostly reliant on the support and merits of others to succeed.
I attended a certain prefecture banquet, where we were served bowls as big as tureens each filled with four taels  of bird’s nest cooked in plain water. It had not a shred of flavour, yet the guests were clamoring to praise it. To this I joked: “I came here to enjoy bird’s nest, not collect it for resale!” Tell me, what exactly is to purpose of serving pricy food at a banquet in such large portions if it tastes terrible? If the sole expressed purpose of this exercise was to flaunt one’s wealth and position, one might as well fill the banquet bowls with hundreds of gleaming pearls worth tens of thousands in gold taels. It would be just as inedible and pointless.
: In its plainest meaning 蔬筍 (lit. vegetables and shoots) refer the the vegetables eaten by barbarian/wild people (宋 王明清 《挥麈后录》卷二：“ 康节 云：‘野人岂识堂食之味，但林下蔬笋，则尝喫耳。’”) or sour, putrid, rank smells (宋 苏轼 《赠诗僧道通》诗：“语带烟霞从古少，气含蔬笋到公无。”自注：“谓无酸馅气也。”参见“ 酸馅气 ”。) In this context, I’m guessing it likely means something “bad tasting” commonly consumed by so-called “barbarians”.
: 寄人籬下 is similar to the idea of riding on coat-tails, where a person relies on the effort, strength, or merit of someone else to gain some sort of standing. The best example of this in Chinese cuisine is shark fin which is at best flavourless and requires an excellent broth made from hams, chickens, and numerous unsung heroes to be palatable. One finds quite a few shark fins in academia.
: This must have been some extravagant affair considering that the stuff is usually served in small dessert bowls. Even at this day and age where bird’s nest is more accessible and easily (over) harvested, 150g of bird’s nest per person is still quite a large quantity. As of early 2014, 150g of mid-quality bird’s nest is around US$225. Top grade is easily double the price.
: “Ear meals” are a mainstay of gastronomy, be it in Eastern or Western cuisine. Fois gras is fantastic, but if a restaurant serves it thin (< 5mm) just to be able to name it in their dish, it’s an ear meal. White truffle oil in your pasta? Ear meal. “Kobe beef” hamburgers? Ear meal.
: Fois gras should be served thicker than 1cm. If there are no truffle shavings there are no truffles. Kobe beef in the form of hamburgers is pointless.
List of Things to Avoid::Dousing with oil
When preparing a dish, a vulgar cook will typically have a simmering pot of lard readied to douse on the finished dish before serving, just to impart some richness to it. Even something as light and delicate as bird’s-nest would not be spared this polluting offense. Then there are those vulgar ignorant people, with their long greedy tongues and teeth, who would gladly gulp down these dishes doused with liquid grease. Perhaps they were reincarnated from a bunch of hungry ghosts.
: I’m not sure if this is always bad. For example, when a fish has been steamed to perfection and garnished with shredded green onions, it’s quite nice to top it with a bit of sizzling hot sesame oil mixed with cooking oil to finish it. No doubt, Yuan Mei would consider such an act (and proponents of it) vulgar.
List of Essential Knowledge::Accompaniment
It is said in a proverb: “For each type of woman there is a matching man.” In Li-Ji (禮記) it is said: “One should compare a person against those most similar to him.” Are the methods of cuisine any different? The success of a dish depends on its ingredients’ mutual support and accompaniment. One should accompany light tasting ingredients with other light tasting ingredients, rich ingredients with other rich ingredients, soft ingredients with the soft, and firm ingredients with the firm, this way they are well matched and in harmony. Note that some ingredients can be used as accompaniment in either meat or vegetarian dishes, such as mushrooms, fresh bamboo shoots, and winter melon. Ingredients the accompany meat dish well but not vegetarian dishes, include green onions, garlic chives, fennel seed, and garlic. Ingredients that accompany vegetarian dishes well but not meat dishes, include celery, lily bulbs, and sword beans. I often see crab roe being added into bird’s nest soup and lily bulbs being cooked with chicken and pork. This is similar to someone sitting two bitter rivals such as Tang Yao  and Su Jun  facing each other; a completely ridiculous decision. That said, there are ingredients that coordinate well despite being on opposite sides. For instance, one can quite effectively use vegetable oil to stir-fry meats and use animal fats to stir-fry vegetable items.
: Tang yao (唐尧) was one of the mythic emperors sages from even before Xia dynasty (2100-1600 BC) little is know definitively about his life but wisdom is often attributed to him by Chinese scholars and Chinese emperors often claim descent from him.
: Su Jun (蘇峻) was a warlord/general in the Jin Dynasty who fought bloody wars, rebelled and tried to overthrow his imperial goverment (succeeding for a short while), and died a bloody death.