The prayer is set up in the southwest corner of the room, and the table is facing east. The housewife wrapped her hair up, inserted it into the 笄 (jī), wore a cloth dress, a black silk robe, and stood in the middle of the room, facing south. The master and the guests, the brothers, and the many deacons stood outside the door, and their seats were the same as before. Zongren told the master to get ready. The host thanked the guests, entered with his hands, and took his place, with the same ritual as when he had previously examined whether the sacrificial vessels had been cleaned. The person helping to eat is facing north and stands in the atrium.

The host and the wisher ascend to the main hall, the speaker enters the room first, and the host follows the wisher into the room, facing west, and stands indoors. The housewife washed her hands in the room and continued to offer two utensils of beans, one bean for sauerkraut, one bean for snail sauce, and the beans for snail sauce were placed on the north side. The sect sent those who helped the food and the deacons to wash their hands and go out to wait for the lifting of the crown. The host walked down the main hall, washed his hands with the elders among the guests, and walked out the door.

The master is on the right, and the one who helps the food is on the left, lifting the sacrificial tripod. Among the guests, the elder is on the right, and the deacons are on the left, lifting the fish and the beast. Remove the scarf that covers the tripod. The Zongren took the bi made of mulberry wood and entered before the tripod entered, standing facing the east steps, facing south. After the tripod is lifted in, the front side is lowered facing west, and the person who carries the tripod on the right pulls out the pole and places it on the north side of the tripod. The person who helped the sacrifice set up a dagger on the west side of the tripod, and added a dagger to the drum, and the person on the right used the dagger to raise the animal from the tripod, and the person on the left took the animal and put it on the figurine.

To help the eater, set up a figurine, which is on the west side of the east staircase, and is covered with a scarf. The three offerings of the tripod are carried behind the utensils, and the dagger is added to the tripod, and the pil made of mulberry wood is added to the tripod. The master ascended to the main hall, entered the room, and returned to his original position. Then, he took the pig's figurines from the east steps into the chamber and set them on the east side of the beans. After the fish is brought in, it is set up to the east of the pig and the rabbit is set to the north of the pig and fish.

The housewife set up the two tuns containing millet and millet on the south side of the bean, with the west as the first place, and set the two kudon containing the meat soup and vegetable soup on the south side of the bean, and put them next to the bean to the south. The celebrant cleanses the wine and the wine, pours it up, and places it on the south side of the bowl, and then orders the people who help the food to open the dungai. The one who helped the eater did as he was commanded to open the tunga, and lay it on his back on the south side of the tun, and went on out of the chamber and stood on the west side of the house, facing south. The host prostrates twice and prostrates to the ground, while the praying person stands to the left of the master and says goodbye to the master.

The wisher greeted the corpse outside the temple gate. The master walked down the main hall and stood on the east side of the east steps. After entering the temple gate, the corpse stood on the left, facing north to wash his hands. The sect wiped the hands of the corpse with a towel. The corpse walked to the front of the steps, and the wisher invited the corpse to go up the steps and ascend to the main hall; The corpse ascends to the main hall and enters the chamber, and the wisher follows the corpse into the chamber, and before the master, the host follows the wisher into the chamber. After the corpse enters the room, he sits down on his seat, and the owner bows to the corpse.

The wisher asks the corpse to sit down, the corpse bows, takes off the wine bowl that the wisher puts on the south side of the Quanding, and holds it; The mourner invites the corpse to enjoy the sacrifice, and the mourner bows to the corpse twice and prostrates as before. The edict of the celebrant proclamates the corpse to be sacrificed before eating. The corpse held a wine vessel in his left hand and a sauerkraut in his right hand, and accompanied the sacrifice with meat sauce, and performed the sacrifice between the two ritual beans. Those who help the food offer millet, millet and cut lungs to the corpse. The corpse used these to perform sacrifices, then sacrificed wine, tasted wine, and told the master that it was delicious.

The master bows to the corpse. The corpse put down the wine vessel and bowed down. The corpse was sacrificed in a meat soup mixed with wild vegetables, and after tasting it, the edict told the owner that it was delicious. The master bowed to the corpse again, and the corpse replied. The congratulatory ordered the eaters to move the eaters closer, and the helpers obeyed by moving the dunden to the seat, and setting the soup gravy on the north side of the meat sauce, and offering the lungs to the corpse. The corpse was brought to help the sacrifice, and after tasting it, he held it with his left hand; Take the food in your right hand and eat it.

The master offers 肵 (qí) figurines to the north of the figurines that hold the beasts. After the corpse was eaten three times, the edict told the master that he had eaten enough. The wisher persuades the corpse to continue eating, and the owner bows to the corpse. Then the person who helped the food offered the sacrifice to the corpse, and the corpse was taken to help the sacrifice, and after tasting it, it was given to the person who helped to eat. The one who helped the eater took it and put it on top of it; The person who helped the food offered a rabbit and a fish in turn, and the ceremony of offering and receiving was the same as before. The corpse placed the uneaten ridge of the lung that he had previously held in his left hand on top of the sauerkraut. The person who helped the eater offered 4 ceremonial beans containing tribute such as pork to the corpse, placed them on the left, and put them in the first place, with 1 bean of meat sauce in them.

Dou took the rice three more times, and told the master that he had eaten enough. The wisher advises the corpse to eat again, as before; Helping the eater to offer pigs, shins, rabbits, and fish to the carcass, the etiquette is the same as before. The corpse was fed three more times, and the edict told the master that he had eaten enough. The wisher persuaded the corpse to eat again, as before; The person who helped the eater offered the shoulder of a pig, the shoulder of an animal, and a fish to the corpse, and the etiquette was the same as before. Then, the person who helped the eater took the sacrifice, fish, and dried meat and put them in the sacrificial bowl, and the sacrificial pig and beast left 1 piece of spine, 1 piece of rib and 臑 (nào) meat, and 3 pieces of fish left; Then remove the ridge of the lungs from the sauerkraut, put it on top of the sauerkraut and put it on top of the sauerkraut again, and return the millet and millet to their original places.

The master washed the horn cup, ascended to the main hall, poured wine, and offered it to the corpse. After the corpse thanked him, he took it over, and the owner sent it away. Corpse sacrifice wine, tasting wine, guests specially sacrifice their livers to the corpse. The corpse holds a horn cup in his left hand, and takes the liver from the chief of the guests with his right hand, dips it in salt to help the sacrifice, tastes it, adds it to the sauerkraut, and then drinks the wine in the horn cup. The wisher took the empty cup of the corpse and told the master: Send the knight, the corpse has drunk all the wine in the wine.