Dyeing machine

　　Before you is a Han Dynasty bronze artifact called a dyeing vessel (ranqi).

　　Ancient methods of preparing meat primarily involved boiling and roasting. Boiling consisted of two steps: first, the meat was boiled until cooked, then it was dipped in seasoned sauce. In ancient times, seasonings were called "dye", hence the use of a dyeing vessel. The vessel has three parts: a main body which is the dyeing furnace, a lower pan to collect the ash, and a movable dyeing cup on top. The cup is similar in shape to an ear cup and holds the seasoned sauce. The ancients used fairly hot seasoning, and this also satisfied the need for frying in the seasoning, so a furnace was needed for heating. This was especially suitable for use during the winter.