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| Twelve Savory Vessels (Right) original: "豆" (Dou), a stemmed vessel used for meat, pickles, and sauces. | Twelve Basket Vessels (Left) original: "邊" (Bian), a bamboo basket used for dry offerings like fruit, nuts, and cakes. | |||||||
|---|---|---|---|---|---|---|---|---|
| Dried fish | Pork | Rabbit paste | Vinegar paste | Celery pickles | Chive pickles | Hazelnuts | Gorgon fruit | |
| Rice porridge | Spleen strips | Fish paste | Deer meat in vinegar | Bamboo pickles | Turnip pickles | Water caltrops | Dried deer meat |
Imperial Academy (太學): The highest central institution of learning in imperial China, where the Emperor and officials performed major sacrifices to Confucius.
Former Teacher (先師): The honorary title for Confucius used in ritual contexts.
Sacrifice (祭祀): The formal act of offering food, wine, and prayers to ancestors or deities.
Arrangement (陳設): The specific, choreographed layout of ritual objects required by state sumptuary laws.
Savory and Basket Vessels (籩豆): A collective term for ritual food containers; "Bian" (bamboo) and "Dou" (wood/bronze) are fundamental to Confucian liturgy.
Seasoned and Grand Broths (和羹, 大羹): Two types of meat soup; the "Grand" broth is unseasoned to symbolize the purity of high antiquity.
Prayer Board (祝板): A wooden tablet used to display the written text of the prayer offered during the sacrifice.
Parched cakes (糗餅): Cakes made from roasted or parched grains.
Molded salt (形鹽): Salt carved or molded into symbolic shapes, often a tiger, representing the element of Earth or specific cosmological directions.
Sacrificial Animals (豕, 羊, 牛): The "Three Animals" (Pig, Sheep, Ox) which constitute the "Great Sacrifice" (Tai-lao), the highest level of offering.
Ritual Silk (帛): A roll of fine silk offered to the spirit, later burned as a messenger to the divine realm.