雪峰(せっぽう)、洞山に在って典座と作(な)る。一日、米を淘(と)ぐ次(つい)で、洞山問う。「砂を淘り去って米か、米を淘り去って砂か」。峰云く、「砂米一時に去る」。洞山云く、「大衆箇(こ)の什麼(なに)をか喫す」。峰盆(はち)覆却(ふくきゃく)す。山云く、「子(なんじ)佗(た)後、別に人に見(まみ)え去ること在らん」と。
 上古(じょうこ)有道の高士、自ら手すから精(くわ)しく至り、之れを修すること此(かく)の如し。後來の晩進之れを怠慢すべけんや。
 先來(せんらい)云う、「典座は絆(ばん)を以て道心と爲す」と。米砂誤まりて淘り去ること有るが如きは、自ら手ずから檢點(けんてん)せよ。
 清規に云く、造食(ぞうじき)の時、須(すべか)らく親しく自ら照顧(しょうこ)して、自然(じねん)に精潔なるべしと。
 其の淘米の白水(はくすい)を取りて、亦た虚(むなし)く棄てざれ。古來漉白水嚢(ろうはくすいのう)を置いて、粥米(しゅくべい)の水を辨ず。
 鍋(か)に納(い)れ了(おわ)れば、心を留めて護持し、老鼠(ろうそ)等をして觸誤(しょくご)し、竝びに諸色の閑人(かんじん)をして見觸せしむること莫れ。
 粥時の菜を調ふる次に、今日齋時に飯羮等に用うる所の盤桶(ばんつう)並に什物調度(じゅうもつちょうど)を打併(たびゃう)して、精誠浄潔(せいせいじょうけつ)に洗灌(せんかん)し、彼此(ひし)高處(こうじょ)に安ずべきは高處に安じ、低處に安ずべきは低處に安ぜよ。高處は高平に、低處は低平。
 キョウ(木+夾)杓(きょうしゃく)等の類、一切の物色(もつしき)、一等に打併して、眞心(しんしん)に物を鑑(かん)し、輕手(けいしゅ)に取放(しゅほう)す。
 然して後に明日の齋料(さいりょう)を理會(りえ)せよ。先ず米裏に蟲有らんを擇べ。緑豆(りょくず)・糠塵(こうじん)・砂石等、精誠に擇べ。
 米を擇び菜を擇ぶ等の時、行者(あんじゃ)諷經(ぶぎん)して竈公(そうこう)に囘向(えこう)す。
 次に菜羮(さいこう)を擇び物料(もつりょう)を調辨(ちょうべん)す。
 庫司に隨いて打得(たとく)する所の物料は、多少を論ぜず、麁(鹿+鹿+鹿)細(そさい)を管せず、唯だ是れ精誠に辨備するのみ。切に忌(い)む。色を作して口に料物の多少を説くことを。
 竟日(ひねもす)通夜(よもすがら)、物來りて心(むね)に在り、心(むね)歸して物に在り。一等に佗の與(ため)に精勤辨道す。

When Xuefeng resided at Dongshan [monastery], he served as cook. One day when he was sifting rice [master] Dongshan asked him, “Are you sifting the sand and removing the rice, or sifting the rice and removing the sand?” Xuefeng said, “Sand and rice are simultaneously removed.” Dongshan asked, “What will the great assembly eat?” Xuefeng overturned the bowl. Dongshan said, “In the future you will go and be scrutinized by someone else.”
In the past, eminent men in possession of the way practiced in this way [as cooks], working energetically with their own hands. In this latter day, how can we who are so late getting started [in our
practice] be negligent about this? The ancients said that cooks regard tying up their sleeves [for manual work] as the way-seeking mind. Lest there be any mistakes in the sifting out of rice and sand, you should examine it with your own hands. The Rules of Purity say, “When preparing meals, one should reflect intimately on one’s own self; [the food] will then of itself be pure and refined.”
Keep the white water with which you have washed the rice; do not wastefully discard it. In ancient times they used a cloth bag to strain the white water and used it to boil the rice when making gruel.
Having put [the rice] into the cooking pot, pay attention and guard it. Do not allow mice and the like to touch it by mistake, nor any covetous idlers to examine or touch it.
When cooking the vegetable side dishes for the morning gruel, also prepare the platters and tubs used for rice, soup, etc., as well as the various utensils and supplies that will be used for that day’s
midday meal. Wash them so that they are completely pure and clean, placing up high those that belong in high places and putting down low those that belong in low places. “High places are high and level; low places are low and level.” Treat utensils such as tongs and ladles, and all other implements and ingredients, with equal respect; handle all things with sincerity, picking them up and putting them down with courtesy.
When you have finished, think about the ingredients for the next day’s meals. First, pick over the rice. If there are any insects, green beans, hulls or pebbles, carefully pick them out. While picking over
the rice and vegetables, the postulants should chant sutras and dedicate the merit to the kitchen god.
Next, select the ingredients for the vegetables and soup and cook them. Do not argue with the store officers over the amount of ingredients you have received. Without worrying about their quality, simply make the best of what you have. It is prohibited to show your feelings or say anything about the amount of ingredients.
During the day and through the night, whether things come and dwell in your mind or your mind turns and dwells on things, put yourself on a par with them and diligently pursue the way.