 Main dishes of the banquet included "sinseollo", "jeon", "hwayang jeok", "honghapcho", "nengmyun" and "mulgimchi".A typical banquet ingredient was "chogyetang" (chicken broth with vinegar), which was prepared with five different chickens, five abalones, ten sea cucumbers, twenty eggs, half a bellflower root, mushrooms, two cups of black pepper, two peeled pine nuts, starch, soy sauce and vinegar.