The Spring and Autumn Period and the Warring States Period were an era of change and conflict in Chinese history, as well as an era of cultural diversity and frequent exchanges. During this period, the banquet culture also showed rich and colorful characteristics, including the ceremonial drinking inherited from the Western Zhou Dynasty, and the entertainment drinking that arose with the princes' struggle for hegemony. The banquet culture not only reflected the social style and humanistic ideas of the time, but also had a profound impact on the later Chinese food culture.
First of all, the banquet culture of the Spring and Autumn Period and the Warring States Period still retains the feasting and Yan rites of the Western Zhou Dynasty. Feasting is a formal banquet etiquette, mostly used for important occasions such as sacrifices, tributes, and alliances, presided over by the monarch or princes, with strict rituals and hierarchies. The wine used in the ceremony is divided into five and four drinks and three wines, depending on the status and occasion. There are also procedures such as offering, rewarding, and sending guests to the ceremony, and each procedure is responsible for a special person, accompanied by music and dance. Yan Li is a relatively casual banquet etiquette, mostly used for communication between nobles, entertainment, gathering talents and other occasions, presided over by the host or guests, with a greater degree of freedom. Most of the sake used in the Yanli is sake or old sake, depending on the preference. There are also games such as pot throwing and swallow shooting in the Yan Ceremony to increase the fun of the banquet.
Secondly, there were also some new changes and innovations in the banquet culture during the Spring and Autumn Period and the Warring States Period. On the one hand, due to the struggle for hegemony and ethnic integration, the food Xi habits and flavors of various regions, ethnic groups and strata have also influenced and borrowed from each other, making the banquet culture more diverse and enriched. For example, the liquor originated in the Suixi area is famous for its excellent qualityThe popular soup in Chu is popular because of its fragrant and refreshing taste;Meat, which was prevalent in the Qin state, was praised for its rich nutrition. On the other hand, as the social atmosphere has become open and active, the banquet culture has also paid more attention to the expression of personality and talents, making the banquet culture more flexible and creative. For example, at banquets, there are often various forms of greetings, poems, debates, speeches, etc., in order to show their opinions and talents;At the banquet, a temporary ** such as the government is often set up to supervise and regulate the order and atmosphere of the banquet.
To sum up, the banquet culture of the Spring and Autumn Period and the Warring States Period was a cultural phenomenon that was both traditional and innovative, which not only reflected the social changes and cultural diversity at that time, but also influenced the later Chinese food culture. It is an important cultural heritage in Chinese history and deserves our in-depth study and appreciation.