The feast is an important form of people's etiquette, and the ancient feasts in our country have many names and different forms, and some of them have been handed down to this day. Some of the famous feasts collected are shared with everyone
The Western Zhou Dynasty takes 500 families as the first place, 12,500 families as a township, the township doctor in three years, the party is a year in one fell swoop, through the big than the assessment of virtue and Taoism, and the noble person is recommended for the appointment of the state, and the selected person is set up by the township doctor to set up a feast, and the old man who is respected in the township and the retired ** accompany the drink, this kind of activity is called "township drinking". The party is holding a drinking banquet in the party at the end of the year every year, which is also a township drinking. In the Tang Dynasty, the local ** was the township tribute before going to Beijing, which was also called the township drinking.
Township drinking is a kind of ceremonial drinking banquet with the longest duration and the most popular range in the history of ancient banquets in China, and it is a theme banquet issued by the supreme ruler. It has a prominent theme, strong applicability, and has the effect of propagating etiquette and religion and maintaining the ruling order, so it has risen from the Western Zhou Dynasty and has lasted until the end of the Qing Dynasty.
The roasted tail feast is one of the many feasts in the Tang Dynasty. In the Tang Dynasty, food offering was flourishing, and on auspicious occasions, civil and military officials routinely offered food to the emperor, and the food offering was also called "burning tail". According to the record of "Distinguishing Things": "In the Tang Dynasty, the ministers worshiped the officials, and the food was offered to the Son of Heaven, and the name was 'burning tail'. ”
The roasted tail feast is not only of high grade, large scene, and strong applicability, but also has a profound meaning, and has the symbolic color of prosperous official fortune and great future. It is said that the story of "burning the tail" is related to the story of "the divine fish turns into a dragon and the thunder burns its tail" and "the fish leaps over the dragon gate", and it is rumored that after the carp jumps on the dragon gate, the clouds and rain follow, and the heavenly fire burns its tail from behind to transform into a dragon.
The tail burning feast has a wide range of applications, and can be honored until the emperor; You can stay and make friends. In the Tang Dynasty, it not only became a ceremony for the new minister Xie Huangen, but also a feast for the scholars to ascend to the first place and congratulate their friends.
Qujiang is a tourist attraction in the southeast of Chang'an, the capital of the Tang Dynasty, and the Jinshi and the imperial court often gather here, so it is called "Qujiang Feast". The Qujiang feast began in the Shenlong period of Zhongzong of the Tang Dynasty and ended in the Ganfu period of the Emperor Huangchao Rebellion into Chang'an, and lasted for more than 170 years.
The time and occasion of the Qujiang feast are different, and the specific names are not exactly the same. Such as "Guan Banquet", "Xingyuan Banquet", "Qujiang Meeting", "Qujiang Conference", etc., are all other names for Qujiang feast. The purpose of the Qujiang feast is also very rich, such as celebrating the great victory, or visiting famous places, or gathering of literati, or appreciating spring by hundreds of officials.
The Qujiang feast can be roughly divided into two categories, one is that the emperor gives a banquet to the ministers and relatives, including the prime minister's ministers, the emperor's relatives and relatives, and the county orders of Chang'an and Wannian counties can participate. Generally, the wives and children of civil and military officials, concubines, and daughters have a family and feast, and they are not very constrained by the rules and precepts of the court. The other type is the folk recreation activities, which are actually people's spontaneous spring picnics, which can be participated in regardless of whether they are rich or poor. This kind of picnic banquet is particularly popular in Kaiyuan and Tianbao, such as the "Spring Exploration Banquet" and "Skirt Banquet" of the ladies, which are another name for this kind of picnic banquet.
"Thousand Banquets" is a palace banquet held by the emperor of the Qing Dynasty for thousands of old people across the country. The participants, many of whom were older and spread all over the country, were personally appointed by the emperor and handed over to the relevant yamen to inform them and set off in advance according to the distance of the journey.
The number of participants in the Thousand Banquets is unprecedented, and its scale, high rank, and huge cost are rare in the history of ancient feasts. Moreover, the ceremonial procedures are extremely cumbersome, and the whole banquet starts from the opening of the feast with drum music to the sound of Zhonghe Shao music, during which nine kinds of banquet music, such as Dan Majesty's music, music, Qing music, lyrics, and odes, are played in turn, one after another. During the feast, the feaster must bow seven times, from three kneeling and nine bowing to entering the table to leaving the venue with one crisp and three bows, and one prostration.
The Manchu and Han Dynasty banquet is a kind of large-scale banquet that began in the court during the Kangxi period of the Qing Dynasty, and is famous for its grand and formal etiquette, exquisite materials, and a wide variety of dishes. Originated from the Qing court's banquet to invite the Manchu and Han ministers of civil and military affairs, the Qianlong period flowed from the court to the people, and became a fashionable banquet for major festive activities in the official mansion.
There are more than 200 kinds of dishes for the Manchu and Han banquets, generally one hundred and eight, and seventy-two kinds of less. It also has a set of unique procedures and patterns in the arrangement of dishes, according to the whole table recorded in the "Yangzhou Painting Boat Record", the food is divided into five classes, that is, five portions, each with reasonable collocation, in order. From the first to the fifth, the utensils and dishes are matched from large to small, and bowls, plates, and plates are served in order.
It is a feast with bird's nest as the main dish, which began in the late Ming Dynasty and flourished in the Qing Dynasty. Bird's nest, also known as bird's nest, is a nest built by swiftlets in the sparsely populated rocky cliffs by the sea, which is cemented by swallow feathers, moss, seaweed and swallow's gastric juice digestion residue mixed with a large amount of swallow's saliva, and has high nutritional value.
It was a fashion in the Qing Dynasty to name the feast after the precious raw materials used in the main dish of the feast, in addition to the bird's nest mat, there were also bear's paw mat, sea cucumber mat, abalone mat, fish maw mat, shark fin mat, fish lip mat and so on. This kind of banquet is sumptuous, the style is diverse, the dishes have their own characteristics, especially the main dish of the named banquet is the best, and the cooking method, the selection of containers, and the serving procedure strive to highlight the characteristics.
The barbecue table is named after the cooking method, highlighting the barbecue, and the feast includes roast pig, roast goose, roast duck, roast whole lamb, etc.
In the Ming Dynasty, there was a saying of "cutting", that is, the knife of on-site operation to cut food: dedication of plastic barbecue dishes, two people in clothes and dresses, one person served the plate, one person cut the barbecue dishes, "served in the vessel, bend one knee, fresh first seat of the long guest." The long guests start to eat, and the feasters begin to taste it, and the classics are long. "Every time you cut, the guest gives the cook a reward. It is said that there is also a saying of "three soups and five cuts", and the whole feast can only end after the "three soups and five cuts" are completed.
The whole sheep banquet is a feast made of different flavors of Lai dishes cooked from different parts of the whole sheep, which is another court banquet after the Manchu and Han Dynasty in the Qing Dynasty, and is the highest banquet for the Qing court to entertain guests who believe in Islam. The arrangement and order of serving were modeled after the Manchu and Han banquets, but the banquet hall was required to highlight Islamic features, such as the blue or white cloth sewn on the tablecloth with the word "halal" in blue.
It was not uncommon in ancient times to use a certain food as the main ingredient to cook a whole table feast, such as the "whole dragon seat", "all phoenix seat", "all tiger seat", "whole sheep seat" and "all vegetarian seat", which were known as the "five full seats" in ancient times, which were based on eel, chicken, pig, sheep and vegetarian dishes.
It is said that it began in the Xia and Shang dynasties, formed in the Zhou Dynasty, and prevailed in the successive dynasties of later generations.
"Eight Treasures" is first and foremost a selection of eight kinds of precious ingredients, a perfect match of quality and quantity.
It is said that the ingredients listed as mountain treasures are: bear's paw, rhino nose, elephant pull, rhino nose, hump, civet, leopard fetus, lion milk, monkey brain, scarlet lips, deer tail, deer tendon, deer antler, red swallow, golden pheasant, partridge, color finch, turtle dove, red-headed eagle, lion's mane, white fungus, bamboo sun, donkey nest mushroom, morel, mushroom, daylily, cloud incense, toad, pheasant cubs, preserved and so on.The seafood listed are: shark fin, abalone, fish lip, sea cucumber, skirt, dried scallops, fish crispy, bird's nest, large black cucumber, fish maw, fish bones, seals, pike, anchovies, prawns, etc.
In addition, the treasures listed by folk customs are: turtles, turtles, deer fetuses, venison, deer whips, duck tongues, duck paws, crocodile meat, skirt vegetables, largemouth mushrooms, pine mushrooms, ejiao, cordyceps, seashells, etc.
