Question 1: What does "eating" mean in ancient times? Eat meals for the royal family

There are also ancient people who invite people to dinner like this:

"Prepare a little wine, begging for labor, just have a drink in a humble house, don't refuse it" . ”

Or “Invitation to the banquet!”

Or

“Let’s sit down in the humble house” and so on.

Question 2: What did the ancients say when they asked someone to have a meal? They had prepared good wine and food at home. It was a rare occasion to go home and reminisce about old times.

Question 3: What did the ancient people use to describe "eating"? Meals should be eaten as a royal meal

There are also ancient people who invite people to dinner like this:

"Prepare a little wine, begging for labor, have a drink in a humble house, don't turn it down. ”

Or

“Invitation to the banquet!”

Or

“Come and sit down in the humble house” and so on.

Question 4: How do you say "invite guests to a meal" in two words in ancient times? 2 words: Treating guests with a banquet counts as inviting them to a meal

Question 5: Question: In ancient times, I prepared a meal Okay, what do you say when I invite you to dinner? The meal has been prepared. I invite you to come home for dinner.

Question 6: In ancient times, when someone died, what was it called as a gift? When the person who was offered a gift was invited to a meal, how could it be said that when someone died, it was called a white matter, and when someone else offered a gift, it was called an attachment. Etiquette, inviting someone to a meal is just a matter of inconvenience for the guest and he will go immediately. It is just a courtesy.

Question 7: The name of the ancient people treating guests to a meal. When the ancients treat guests, as the host, he must first arrange the guests to sit in the order of seniority and inferiority. After the guests are seated, the first thing they serve is wine. When placing wine bottles and wine bottles for guests, it is required that the spouts face the distinguished guests. After the wine jugs and wine bottles are placed, the dishes can be served. When passing dishes, avoid gasping for air at guests and dishes. At this time, if you need to communicate with others, you should turn your face to one side to avoid contaminating the dishes with saliva and exhaled breath and bumping into the guests. There is also a lot of emphasis on the order of serving dishes. Yuan Mei, a writer, poet, and gourmet in the Qing Dynasty, once made a summary in "Suiyuan Recipe", "The method of serving dishes is to put salty ones first, light ones last, and thick ones." It should be served first, those with thin soup should be served later, those with no soup should be served first, and those with soup should be served later. "That is to say, the taste should be from heavy to light when serving. Spicy dishes should be served when the banquet is halfway through. As the saying goes, "When guests are full, the spleen will be sleepy, and spicy food must be used to shake it." Spicy food can stimulate the taste of the guests and play a role in stimulating the guests' taste. Appetizing effect. There are also sweet and sour dishes that also have the effect of refreshing and appetizing. According to Yuan Mei, they should be served when they have been drinking for seven to eight minutes, because at this time the guests have been drinking for three rounds and their spleen and stomach are tired. “Sour and sweet dishes must be used as a reminder.” " to play a mitigating role.

Question 8: How do you say "eating with a meal" when a royal lady eats?

There are also ancient people who invite people to dinner like this:

"Prepare a little wine , begging for labor, just have a drink in a humble house, don’t refuse. ”

or

“I invite you to the banquet!”

or

"Go and sit in a humble house" and so on.

Question 9: What is the name of the pot that ancient people used to eat? Ancient Chinese cooking utensils include tripod, wok (huo), steamer (zeng), [(yan), Li (li), etc. The tripod was first made of pottery, and after the Yin and Zhou Dynasties, it began to be made of bronze. The belly of the tripod is generally round, with three legs underneath, so it is said to be a "three-legged tripod"; there are two ears on the upper edge of the tripod, which can be inserted into sticks and lifted. Can be grilled under the belly of the tripod. The size of the tripod varies greatly depending on its purpose. In ancient times, the whole animal was often cooked in a cauldron, which shows its larger volume. The Jiuding of the Xia Dynasty was passed down to the Zhou Dynasty through the Yin Dynasty, symbolizing the highest power of the country. Only by obtaining the Jiuding can one become the emperor, which shows that it is a national treasure. The wok was a footless tripod, similar to today's cauldrons, and was mainly used to cook food such as fish; later it developed into a tool for torture of prisoners, by throwing people into the wok and boiling them alive. The steamer is a utensil for steaming rice. It is similar to today's steamers and cages. It was first made of pottery and later made of bronze. It has a straight mouth and erect ears. There are many holes at the bottom. It is placed on a kettle or a cauldron, and is placed in the steamer. For food to be steamed, after the water is boiled, the steam passes through the holes to steam the food.

The Li is similar to the tripod, but its feet are empty and connected to the abdomen. This is to receive heat transfer over a wider area and make the food ripe as quickly as possible. The combination of Ge and Zeng is called "[". Li is only used as a cooking utensil, so it is smaller than the tripod. Cookware can be divided into two categories: pottery and bronze. Ordinary people mostly use pottery, while bronze cooking utensils are used by nobles