清代的“国宴”与用酒规制  

State Banquet and Practices for Choice ofWine in the Qing Dynasty

作　　者：滕德永[1] TENG Deyong(The Palace Museum,Beijing 100009)

机构地区：[1]故宫博物院,北京100009

出　　处：《楚雄师范学院学报》2024年第1期81-88,共8页Journal of Chuxiong Normal University

摘　　要：清代的“国宴”与用酒有着较为严格的规制,“国宴”款待对象按其重要程度分为王公大臣、边疆地区民族首领、各国使节和千叟宴上的耆老四类。而“国宴”用酒品类较多,主要包括奶酒、烧酒、黄酒和玉泉酒。其中,奶酒所占分量较重,为宫中所垄断;在筵宴来华使节与边疆地区民族首领时,由光禄寺请领使用,而黄酒和烧酒则被广泛应用于各种类型的“国宴”,主要由光禄寺自行酿制。宫中酿制的玉泉酒也被用于清代的“国宴”,但由于玉泉酒为内务府管控,并不见于《大清会典》,长期不为人知。与清代皇帝对酒的认识密切相关,清代各时期“国宴”严格控制酒的用量。In the Qing Dynasty(1644-1911),choice of wines for state banquets followed strict regulatory practices according to participants,who,in descending order in terms of importance,were divided into four categories:1)aristocrats and ministers;2)chieftains of minority ethnic groups from the frontier areas;3)foreign ambassadors and envoys;and 4)the honorable elderly.Many types of wine were possible to choose from for state banquets,including mainly milk wine,shaojiu,yellow wine,and Yuquan wine.Of them milk wine was the most important,which was monopolized by the palace.When feasting envoys and minority chieftains of China,Guanglu Si got out the wine from the court and used it.However,the yellow wine and liquor were widely used in various types of state banquets,which were made by Guanglu Si itself.The Yuquan wine was also used for the state banquet of the Qing Dynasty.However,as the Yuquan wine was under the control of the Imperial Household Department,it was not recorded in Da Qing Hui Dian and was thus unknown for a long time.Throughout the Qing Dynasty,amount of wine served was strictly controlled due to attitude of the emperors towards wine.

关 键 词：清代 “国宴” 酒 规制 

分 类 号：K249[历史地理—历史学]