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The Double Concubine

Chu Taifu first crossed the river, tasted into the east, to Jinchang Pavilion.

37 degrees ice

Ziyun: "As for the father's hand, you can ride in his car but not wear his clothes. The gentleman uses this to expand filial piety." Confucius said: "The villain can all support their parents, but the gentleman is not respectful, how to distinguish?" Confucius said: "Father and son are not in the same position, so they are respectful." The Book of Documents says: "If you don't respect your ancestors, you will be disgraced." Confucius said: "When parents are alive, don't call them old, talk about filial piety but not kindness; inside the boudoir, play but don't sigh." The gentleman uses this to keep the people, and the people are still less filial and more kind. Confucius said: "The ruler of the people, the court respects the elderly, and then the people will be filial." Confucius said: "Sacrificial offerings have corpses, and they are the masters of the ancestral temples, which show the people that there is something to do. Repairing the ancestral temples and respecting the sacrifices are to teach the people to pursue filial piety." With this, the people still forget their parents.

Quick Wear: The Big Miss's Life as a Gangster

When serving food to a gentleman, eat first and then stop; do not leave the food or drink it fluently; eat small portions and quickly; do not eat too much. The guest should drink by himself and stop when he says goodbye. The guest's cup should be on the left, and his drink should be on the left. Right; the jiejue, zujue, and xujue are all on the right. When offering fish, the tail is served; in winter, the fat is served on the right, and in summer, the fin is served on the right; when offering meat. In all cases, hold it with the right and place it on the left. Offer money from the left, and edict from the right. Servant of the corpse is like servant of the king. When in the car, hold the reins with the left and receive the jug with the right, and drink from the left and right. When offering sacrifices, offer sacrifices inside the sacrificial table. Gentlemen do not eat meat. Young men walk but do not rush, and when offering, sit down and drink when offering. When washing, wash your hands. Lungs of cattle and sheep , leaving without lifting the heart. All the dishes with scallions are not to be taken together. Choosing onions and scallions for a gentleman cuts off the root and the end. For the dish head, offer the beak to the ear. The left of the drinker is the highest dish. The pottery is facing the nose. Drinkers, those who worship, and those who offer sacrifices have to break the table and not sit down. Before stepping into the cup, do not taste the dishes. The fishy smell of cattle, sheep, and fish is cut into sashimi; elk is pickled, wild boar is xuan, all of which are cut and not cut; deer is made into piji, rabbit is made into wanpi, all of which are cut and not cut. Cut the onion into pieces like scallions, and put them in a sauce to soften them. If there is a person who breaks the table, take the sacrificial lungs, turn them over, and do not sit; the same is true for burning. For corpses, sit.

The eldest lady's peerless martial god

All the rituals for offering sacrifices to the ancestral temple: cattle are called Yiyuan Dawu, pigs are called Ganglie, pigs are called 腯肥, sheep are called Roumao, chickens are called Hanyin, dogs are called Gengxian, pheasants are called Shuzhi, rabbits are called Mingshi, dried meat is called Yinji, dried fish is called Shangji, fresh fish is called Xianji, water is called Qingdi, wine is called Qingzhuo, millet is called Xianghe, sorghum is called Xiangqi, millet is called Mingji, rice is called Jiashu, leek is called Fengben, salt is called Xianyan, jade is called Jiayu, and currency is called Liangbi.

Sir, please raise your hand

After Xie Zhonglang was defeated in Shouchun, he still asked for the jade stirrup before fleeing. When the Grand Tutor was in the army, he did not say anything about gain or loss. I still said, "Why should we bother with this now?"

A delicious food adventure