内饔 (yōng) is in charge of serving the meat of kings, queens, and princes, as well as the delicious things of slaughtering, cooking, boiling, and seasoning. He needed to discern the names of the sacrificial body and viscera, as well as the names of various delicacies. When the king killed the sacrifices, he was responsible for displaying the utensils used for cooking and the utensils for placing the sacrifices, and he was responsible for placing the animals in the tripods and on the figurines. The inner bakery will choose a variety of delicacies, sauces and precious delicacies, waiting for the chef to deliver these delicacies to the king. At the same time, the inner food was responsible for providing the queen and the crown prince with meat and delicacies.

It is necessary to distinguish chickens, dogs, sheep, cattle and other sacrifices that cannot be eaten. If a cow crows at night, its meat will stink. If the sheep's hair is long and knotted, it means that its meat has a strong smell. If a dog is hairless on the inside of its hind legs and runs impatiently, it means that its flesh is fishy. The bird's coat has lost its luster and its song is hoarse, indicating that its flesh is rancid. If a pig often looks into a distance and its eyelashes intersect, it means that it has cysts in its flesh. The horse's back is black and there are spots on the front of the calf, indicating that its flesh is stinking of mole crickets.

Whenever the temple is sacrificed, the inner food is in charge of slaughtering and cooking. The same is true of the feast of kings, queens, and princes, or when they have lunch and dinner. It is necessary to prepare all kinds of delicacies, soups, large slices of meat, salted meat, livestock, dried fish, etc., for the meals of kings, queens, and princes. Whoever the king liked a certain minister and gave him meat, he was provided with from within.

He is responsible for supplying the dried meat, soup, and large slices of meat needed for the sacrifices, displaying the tripod and the figurines, and putting the carcass, fish, and dried animal meat into the dingzhong and the figurines. The same is true for the feasts set up for the guests, the great gifts for the guests to receive when the princes are hired, and the grand banquets for the guests and the eating and drinking ceremonies. In the kingdom, the old man and the orphan were entertained with a solemn feast, and the outside was in charge of the slaughter and cooking of the sacrifices. When entertaining scholars and concubines with a solemn feast, the foreign food also did the same. When the king went out on expeditions to inspect the places where the princes were guarding, and when he was hunting in the fields, the foreign minister was responsible for supplying the dried meat and meat that the king needed to offer wine or rewards to his generals. Whenever there is a small funeral, he is responsible for displaying the tripods and figurines, and putting the necessary livestock into them.

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(6) "Hengren/Veterinarian"

Hengren is in charge of supplying the Ding and the pot, and when cooking, he controls the amount of water and the size of the heat. He was responsible for cooking the food offered by the outer and inner dishes on the stove and distinguishing between the various types of meat and delicacies that were cooked. At the time of the sacrifice, the Heng people would serve meat without any seasoning and soup in containers. It's the same when it comes to entertaining guests.

The Dianshi was responsible for leading his subordinates to cultivate the king's fields and offer the harvest on time to supply the grain needed for the sacrifice. At the time of the sacrifice, the master would provide the necessary fragrant artemisia and white grass, as well as wild melons and fruits. When the king is mourned, he will suffer disaster in place of the monarch who inherited the throne of his predecessors. If the king's surname was guilty, after receiving the verdict, they all went to the official palace of the emperor to be put to death or tortured. The Dianshi would lead his apprentices to use firewood to supply the outer and inner food, and do the work of serving in place of the outer and inner food.

Orcs, who are in charge of catching wild beasts with nets, can distinguish the names and coat colors of the beasts they catch. In winter, wolves are sacrificed, elk are sacrificed in summer, and any beast can be sacrificed in spring and autumn. During the Shikida hunt, the orcs are responsible for guarding the nets of the beasts. When it was time to stop hunting, the orcs would order the captured beasts to gather in the center of the field hunting place with a banner. For sacrifices, funerals, and entertaining guests, the orcs are responsible for providing for the dead and the living. The beasts captured by the orcs must be handed over to the wax people, and the fur and horns of the beasts will be handed over to the jade mansion that manages the jade. In the process of hunting wild beasts, the orcs are in charge of the relevant decrees.

Fishermen are responsible for fishing according to a certain season and building fish beams. In the spring, fishermen need to bring in large tuna. Fishermen need to distinguish the names and characteristics of various fish, make dried fish from fresh fish, and serve them to the king as a delicacy in his meal. In the event of a sacrifice, a guest or a funeral, the fisherman will provide the required fresh and dried fish. When it comes to fishing, the fisherman is in charge of the decrees. All the fishery taxes collected must be handed over to the Jade Mansion.

Turtle people are in charge of catching crustacean animals, and according to the season, they fork fish, turtles, turtles, clams and other animals, as well as animals buried deep in the mud. In the spring, turtle clams are offered, and in autumn, turtle fish are offered. At the time of the sacrifice, the offering of clams, snails, and ant eggs would be handed over to the 醢 (hǎi) people. The turtle people are in charge of the affairs of the kingdom regarding the forking of fish, turtles, turtles, clams.

The wax people are mainly in charge of dried meat, and make the hunted beasts into jerky, or air dry whole, or cut into thin large slices of meat, or make them into undried salted meat slices, and this kind of affairs are all in charge of the wax people. At the time of the sacrifice, the lap people will provide precious jerky, large slices of meat, fresh slices of fresh meat that are not dry, etc., as well as the dried meat they need. At the same time, entertaining guests, funerals, serving jerky, and the dried meat needed are all the affairs of the lap people.