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).