In ancient times, it was not called lipstick, but lipstick, also known as lipstick.
Before the advent of tube lipstick, lipstick was actually the same as rouge. It was packed in a small box or jar and could be dipped and applied directly with your fingers. In the past, most lipsticks were bright red, but in the Tang and Song Dynasties, sandalwood-colored lipsticks were also popular. Sandalwood color is now the flesh-colored, nude tone. This color of lipstick is still popular until modern times.
This kind of red lipstick is stored in a small box for women to carry around and do it cheaply when they need to touch up their makeup. The specific way the ancients used this cosmetic to apply lipstick was to pick up a little bit of lipstick with their fingertips and "dot", "note" and "evenly" it directly onto the lips.
Extended information:
Lipstick in ancient China was very finely made. Jia Sixie of the Northern Wei Dynasty once recorded the production process at that time in "Qi Min Yao Shu", that is, first make fragrant wine, use two spices, clove and patchouli, select the best ones and wrap them in newly harvested, clean cotton without impurities, and then Pour it into the wine that has been heated to a slight boil in advance, and use the hot wine to absorb the flavor of the spices in the cotton.
The absorption time is one day and one night in summer, two days and two nights in spring and autumn, and three days and three nights in winter. After soaking, take out the cotton and spices, put butter or beef marrow into the fragrant wine, bring to a boil, add butter once at a time.
After rolling for several times, remove from the fire and fry slightly. At this time, slowly add the red pigment ground from cinnabar, and mix it with green oil. Stir evenly. After extinguishing the fire, wait for it to cool naturally and condense. The red lipstick is delicate and bright, with a lingering fragrance, making it a favorite lip decoration product for women.
Reference: Baidu Encyclopedia-Kouzhi