The taste of one thing cannot be confused with the other. Just like a saint setting up a teaching, educating people according to their talents without sticking to the rules. The so-called beauty of a gentleman's adulthood. Now I see a common cook, who cooks chickens, ducks, pigs, and geese in the same soup, making them look the same and taste the same as chewed wax. I'm afraid of chickens and pigs. The geese and ducks have spirits and will surely complain in the dead city. Those who are good at cooking should set up many pots, stoves, bowls, bowls, etc., so that each thing contributes its own nature and each bowl has its own flavor. Those who are addicted should be overwhelmed by their tongues and feel that their hearts are blooming.

Everything has the same flavor and cannot be mixed together. Just like when a sage teaches, he should teach students according to their aptitude and not stick to the same rules. Although the great writer Yuan Mei is a true foodie, even though he restrains himself from writing about food, he still can't hide his beauty.

Everything has its own innate qualities, just like people have their own talents. Human nature is stupid, even though Confucius and Mencius taught it, it is beneficial; the physical properties are bad, even if it is easy to cook, it is also useless. Referring to its rough outline: pigs should have thin skin and should not be fishy; chickens should be tender and should not be immature; crucian carp should have a flat body and a white belly, and a black-backed one will be stronger than the dish; eels should swim in lakes and streams, and rivers are the best. Those who are alive must rub their joints until their joints are rubbed; the ducks fed on grains are fat and white; the bamboo shoots grown in Kui soil have few joints but are sweet and fresh; they are the same ham, but they are very different in beauty and ugliness; they are the same turtles, but they are beautiful. Evil is divided into ice and charcoal; other debris can be classified by analogy. In most cases, the chef's contribution to a good meal is the sixth, and the comprador's contribution is the fourth.