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The emperor's jade moss has twelve tassels, which extend from front to back and are used for offering sacrifices. When the sun rises, he looks at it outside the east gate. When the sun rises, he looks at it outside the south gate. In the intercalary month, he closes the left door and stands in the middle. He wears a leather hat and looks at the sun. Then he eats. At noon, he eats. He plays music and eats. On the day, there is a small amount of food, on the first month, there is a big amount of food; five drinks: water, syrup, wine, sweet wine, and wine. At the end of the meal, the emperor sits in a dark posture. When he moves, the left historian records it, and when he speaks, the right historian records it, and the blind man drives the blind table up and down. If the year is not auspicious, the emperor will wear plain clothes, ride a plain car, and eat without music. The princes will wear a dark posture to offer sacrifices, wear a small crown to attend court, and wear a leather hat to listen to the first month of the month in the Grand Temple. They will wear court clothes to watch the sun at the inner court. At court, they will enter the court after distinguishing colors. The king will watch it when the sun rises, and then retreat to the roadside bedroom to listen to government affairs. He will send people to watch the officials. When the officials retreat, they will go to the small bedroom to sleep and take off their clothes. Also, the king will wear morning clothes to eat, and three special lungs will be offered as sacrifices. In the evening, he will wear deep clothes and offer meat as sacrifices. On the first month, there will be a small amount of food, five sacrificial dishes and four gui. The sons and the sons will eat vegetable soup, and the ladies will cook with the king.

Xie Gong said to Wang Xiaobo: "Your family is from Lantian, and the whole body is not subject to the constant human affairs."

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Daily life of the empress's harem

Zhang Jianpengwei

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.

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To pickle: Take the beef that has just been killed, and cut it into thin slices, and make sure to cut it into pieces; soak it in fine wine, and eat it in the morning with minced meat or soy sauce.

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Wang Youjun got someone to write the preface to the Lanting Collection and the preface to the Jingu Poems, and he was also told that he was comparable to Shi Chong, and he was very pleased.

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