雞、鴨、豬、牛、羊、魚，通常都帶有一些腥味物質。禽類可用鹽、啤酒混合浸泡；豬肉可加入料酒、蔥段焯水；燉煮牛肉，需要提前泡出血水再進行焯水；羊肉可用米醋、白蘿蔔、陳皮去膻；魚類在清洗時，去除黑膜、魚鰓部位，也可以很奏效！

Chicken, duck, pork, beef, mutton and fish usually carry with an unpleasant raw smell or taste. Here are some tips to remove it. For poultry, steep it in salted beer; for pork, blanch it with cooking wine and chopped scallion added; for beef, steep it in advance to get rid of the blood before blanching; for mutton, rice vinegar, white turnip and orange peels can be used; for fish, remove gills and black intima while washing. Check the video for demonstration.

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