qù xīng: 去腥 - To remove the fishy/gamey smell from food

• Keywords: qu xing, 去腥, Chinese cooking, remove fishy smell, how to remove gamey taste, Chinese culinary terms, cooking with ginger and scallion, Shaoxing wine, blanching meat, Chinese food preparation
• Summary: 去腥 (qù xīng) is a fundamental and essential culinary technique in Chinese cooking that refers to the process of removing the unpleasant fishy, gamey, or “raw” smells and tastes from meat, poultry, and seafood before cooking. This is typically achieved by using aromatics like ginger, scallions, and cooking wine, or by blanching the ingredients. Mastering the art of 去腥 is considered a hallmark of a skilled home cook, ensuring the final dish has a clean, fresh flavor.

• Pinyin (with tone marks): qù xīng
• Part of Speech: Verb Phrase
• HSK Level: N/A
• Concise Definition: To remove the fishy, gamey, or raw smell and taste from animal products.
• In a Nutshell: Imagine the slightly unpleasant “raw meat” or “fishy” smell that comes from uncooked fish, chicken, or pork. `去腥` is the specific action of getting rid of that smell. It's a non-negotiable first step in countless Chinese recipes. It's not about masking a bad flavor with sauce later on; it's about purifying the ingredient itself to create a clean canvas, allowing the true, desirable flavors of the meat and seasonings to shine through.

• 去 (qù): This character's primary meaning is “to go” or “to leave.” In this context, it takes on the meaning of “to get rid of,” “to remove,” or “to eliminate.”
• 腥 (xīng): This character is composed of the “meat” radical (月, which is a variant of 肉) on the left and “star” (星) on the right, which provides the sound. It refers to the raw, fishy, or gamey smell of uncooked meat and seafood.
• Combined Meaning: The two characters literally and transparently mean “to remove the raw/fishy smell.”

In Chinese culinary philosophy, balance and purity of flavor are paramount. The concept of `腥` (xīng) is broader than the English word “fishy.” It encompasses any undesirable smell from animal protein, including the gamey taste of lamb (`膻味 shānwèi`), the sometimes muddy taste of freshwater fish (`土腥味 tǔ xīng wèi`), or the general “raw blood” smell of pork or chicken. A dish that tastes `腥` is considered a failure, reflecting poorly on the cook's skill and care. The act of `去腥` is therefore a sign of respect for both the ingredients and the people who will be eating the food.

• Comparison to Western Cooking: This contrasts with some Western culinary traditions where gamey flavors can be considered desirable (e.g., aged venison, duck, or strong cheeses). While Western cooking might use a marinade to add flavor, a primary goal of a Chinese marinade or pre-treatment is often to `去腥`. It's less about adding a new flavor and more about subtracting an unwanted one. The Western technique of a quick sear might be to lock in juices, whereas the Chinese technique of blanching (`焯水 chāo shuǐ`) is often done explicitly to `去腥`.

This practice connects to a broader cultural value of refinement and transformation—taking a raw, almost coarse ingredient and, through skillful preparation, turning it into something clean, elegant, and delicious.

`去腥` is an everyday term used in kitchens all across China. It's not a fancy culinary term but a practical, active instruction.

• In the Kitchen: A mother might tell her child, “先把排骨焯一下水去腥” (First, blanch the pork ribs to remove the gamy smell). It's a standard step in recipes and oral instructions.
• Common Methods: The “holy trinity” for `去腥` are ginger (姜 jiāng), scallions (葱 cōng), and Shaoxing cooking wine (料酒 liàojiǔ). These are often added to a marinade or to water when blanching meat. Slices of ginger rubbed on a fish's skin or stuffed into its cavity is a classic `去腥` technique.
• Dining Out: When eating out, a customer might praise a dish by saying, “这个鱼一点儿都不腥” (This fish isn't fishy at all). Conversely, a complaint about a poorly prepared dish is often, “这肉有股腥味” (This meat has a gamey/raw taste).

• Example 1:
  • 做红烧肉之前，要先给猪肉焯水去腥。
  • Pinyin: Zuò hóngshāo ròu zhīqián, yào xiān gěi zhūròu chāo shuǐ qù xīng.
  • English: Before making braised pork belly, you first need to blanch the pork to remove the raw smell.
  • Analysis: This is a classic instructional sentence. `焯水 (chāo shuǐ)` - blanching - is one of the most common methods for `去腥`.
• Example 2:
  • 你是怎么给羊肉去腥的？一点膻味都没有。
  • Pinyin: Nǐ shì zěnme gěi yángròu qù xīng de? Yìdiǎn shānwèi dōu méiyǒu.
  • English: How did you remove the gamey smell from the lamb? There's no gamey taste at all.
  • Analysis: This is a compliment, praising the cook's skill. It also shows that `去腥` can be used for specific smells like the gamey taste of lamb (`膻味 shānwèi`).
• Example 3:
  • 清蒸鱼的时候，放几片姜和一些葱段可以有效去腥。
  • Pinyin: Qīngzhēng yú de shíhòu, fàng jǐ piàn jiāng hé yìxiē cōng duàn kěyǐ yǒuxiào qù xīng.
  • English: When steaming fish, adding a few slices of ginger and some scallion sections can effectively remove the fishy smell.
  • Analysis: This example gives specific, practical advice, highlighting the key ingredients used in the `去腥` process.
• Example 4:
  • 我最讨厌鸡汤里有腥味了。
  • Pinyin: Wǒ zuì tǎoyàn jītāng lǐ yǒu xīng wèi le.
  • English: I really hate it when chicken soup has that raw/gamey taste.
  • Analysis: Here, `腥` is part of the noun `腥味 (xīngwèi)`, meaning “fishy/gamey smell/taste.” This is the undesirable quality that `去腥` aims to eliminate.
• Example 5:
  • 除了料酒，你还有什么去腥的好办法吗？
  • Pinyin: Chúle liàojiǔ, nǐ hái yǒu shénme qù xīng de hǎo bànfǎ ma?
  • English: Besides cooking wine, do you have any other good methods for removing the raw smell?
  • Analysis: This shows `去腥` used in a question asking for tips or methods (`办法 bànfǎ`).
• Example 6:
  • 这家餐厅的海鲜处理得很好，完全没有腥气。
  • Pinyin: Zhè jiā cāntīng de hǎixiān chǔlǐ de hěn hǎo, wánquán méiyǒu xīng qì.
  • English: This restaurant handles its seafood very well; there's no fishy smell whatsoever.
  • Analysis: Similar to `腥味`, `腥气 (xīngqì)` also means “fishy/raw smell.” The sentence evaluates the quality of a restaurant based on its `去腥` skills.
• Example 7:
  • 妈妈教我，给鱼去腥的关键一步是在鱼身上划几刀，然后用料酒和姜片腌一下。
  • Pinyin: Māma jiāo wǒ, gěi yú qù xīng de guānjiàn yí bù shì zài yú shēnshang huá jǐ dāo, ránhòu yòng liàojiǔ hé jiāng piàn yān yíxià.
  • English: My mom taught me that a key step to remove the fishiness from fish is to score it a few times, then marinate it with cooking wine and ginger slices.
  • Analysis: This complex sentence describes a specific technique, showing `去腥` as part of a multi-step process.
• Example 8:
  • 冷冻了很久的肉，去腥的步骤就更重要了。
  • Pinyin: Lěngdòngle hěn jiǔ de ròu, qù xīng de bùzhòu jiù gèng zhòngyào le.
  • English: For meat that has been frozen for a long time, the step of removing the gamey smell is even more important.
  • Analysis: This provides context on when `去腥` is especially critical—with ingredients that might not be perfectly fresh.
• Example 9:
  • 别忘了去腥！不然整锅汤都会被毁掉。
  • Pinyin: Bié wàngle qù xīng! Bùrán zhěng guō tāng dōu huì bèi huǐ diào.
  • English: Don't forget to remove the raw smell! Otherwise, the whole pot of soup will be ruined.
  • Analysis: A strong command or warning that emphasizes the critical importance of this step.
• Example 10:
  • 血水是腥味的主要来源，所以焯水时要把浮沫撇掉。
  • Pinyin: Xuěshuǐ shì xīng wèi de zhǔyào láiyuán, suǒyǐ chāo shuǐ shí yào bǎ fúmò piē diào.
  • English: The bloody water is the main source of the gamey taste, so when blanching, you must skim off the foam.
  • Analysis: This sentence explains the “why” behind a common `去腥` technique (skimming the scum during blanching), providing deeper culinary insight.

• Broader Than “Fishy”: The most common mistake for English speakers is to narrowly translate `腥 (xīng)` as just “fishy.” It's crucial to remember that it applies to all animal proteins: pork, beef, lamb, chicken, etc. A more accurate mental translation is “unpleasant raw-animal-product smell.”
• Not Just for Low-Quality Meat: While `去腥` is extra important for frozen or lower-quality meat, it is a standard procedure even for the freshest ingredients. It is seen as a fundamental step of proper preparation, not just a remedial action.
• False Friends: `去腥` is not the same as “to clean” (`清洗 qīngxǐ`) or “to wash” (`洗 xǐ`). While you wash vegetables to remove dirt, you `去腥` meat to remove an inherent smell. You would never `去腥` a carrot.
• Incorrect Usage:
  • `我需要去腥这些蘑菇。` (Wǒ xūyào qù xīng zhèxiē mógū.)
  • Why it's wrong: `去腥` is used exclusively for meat, poultry, and seafood. Mushrooms might have an “earthy” smell, but this is not `腥`.

• 焯水 (chāo shuǐ) - To blanch. A very common technique used to `去腥`, especially for pork ribs and chicken.
• 料酒 (liàojiǔ) - Shaoxing cooking wine. One of the most essential ingredients for `去腥`.
• 姜 (jiāng) - Ginger. Its sharp, clean aroma is perfect for neutralizing `腥` smells.
• 葱 (cōng) - Scallion/Green Onion. Often used in combination with ginger for `去腥`.
• 腌制 (yānzhì) - To marinate. The marination process in Chinese cooking frequently serves the dual purpose of adding flavor and performing `去腥`.
• 膻味 (shān wèi) - A specific type of `腥` smell associated with mutton and lamb.
• 土腥味 (tǔ xīng wèi) - The “earthy” or “muddy” taste sometimes found in freshwater fish or carp, another specific type of `腥`.
• 新鲜 (xīnxiān) - Fresh. This is the desired quality of an ingredient, and proper `去腥` helps to highlight and preserve its freshness.
• 调料 (tiáoliào) - Seasoning/Spices. Ginger, scallions, and cooking wine are all key `调料` used for the purpose of `去腥`.