Archives for category: container

Small CupsDIA40xH20mm, China

After a feast of  Chao Zhou food, trays of Kang Hu Te would be served in tiny cups.  They are equivalent of espresso for  coffee, a strong and flavorful tea best take in small dosage.  They are so tasty and perfect for the digestion that one would often have one too many and end up counting sheep.

Talking about Chao Zhou food, particularly missed the local joint on the building as our shop.  Unpretentious, a 4 meter square kitchen, one chef and one waiter, serving the amazing food for 40 guests cramped into the small rooms.  Sadly, the chef has retired and the drawnwork yarn shop at the same premise was no longer there.  Thinking about it is making my mouth water.

potDIA230xH250mm, China

An old wine jar, one that would have been use at home, with the wine taken out from a ladle.

I particularly like the glazing on this jar, there seems to be a metallic gloss that is similar to the shine of a car’s body and of course the beige brush stroke on the lip of the jar.  Both of these seems to enhance on the texture of the wine.

teapot

W140xD70xH120mm, China

A Yi Xing teapot made in the form of a traditional hessian sack.  When I was a child,  the hessian sack was the equivalent of the popular red white blue nylon bag.  They were used to hold anything from rice grain to jumping sack game.  Most memorable of all, is a sack that was supposedly kept at the roof top.  As a discipline measure, us kids were told that if we were to misbehave, we will be brought to the roof top, put in a sack and lock up in the store room.  None of us were naughty enough to have seen the back but to this day its still a horrible thought.  That’s the power of imagination.

OLYMPUS DIGITAL CAMERADIA50xH20mm, China

A small onxy box.
Such dreamyness.
What precious would you place inside?

stone vase

W80xD50xH155mm, China

This is a miniature Shou Shan stone  vase which has intricate carving of a chrysanthemum flower.  The Shou Shan stone is wonderful stone for carving, particularly for seals, its also a good material for other ornamental works.  This antique piece of work with its chipping has a sense of  rustic, of the untended nature.

dishDIA200xH100mm, China

A wash bowl from the past.

The painting on the bowl of an old man and a child with a background of plum blossom and pine tree.  The words around the bowl describe a time of meeting and the wishes for the other to be affluent and a long life, seems to be by the same hand.   Could it be a gift from the pottery to his friend or was it a commission work.  It would be quite funny if I were to present a wash basin at someone’s birthday party.

jarDIA200xH230mm, China

When I think of a jar, my association would goes to food.  Cookies.  A glass jar filled with cookies.  Though I have never really bothered putting cookies in a jar … they are usually finished and there is nothing else to store.  Chinese jars are also made to store food stuff; dry goods such as tea, mushroom, charred rice, moist food like pickles, condiments etc.  Jars are a necessary for any kitchen.

wine cupDIA60xH50mm, China

A small wine cup with the word “壽” – longevity.

With every sip, every bottoms up, every toast, may we wish you good health and longevity!

dishDIA275xH90mm, China

We are used to seeing blue and white porcelain, the black and white pottery is equally famous, dated back to the Sung dynasty.  Originated from Ci Zhou, He Bei (north eastern China), at the end of Sung dynasty, to escape from the war in the north, artisan and craftsman moved to the south and brought along the technique with them.  Ci Zhou pottery is not only rooted in Ci Zhou but Ji Zhou in the south.

Unlike blue and white porcelain, the white background of hte Ci Zhou ware is made by coating the pottery with a white slip.  In this particular item, under glaze is then painted after bisque firing and coated with transparent glazing.  In some Ci Zhou ware the idea of the slip is push to the extreme where strokes and carving comes into play.

bean curd jar
DIA190xH200mm, China

Fermented bean curd is one of my favorite condiment.  A savior for a day when dishes are blend, it gives a kick and spice up the meal.  Even with just a piece or fermented bean curd and a bowl of rice, it will make a good meal.

Using a firm type of tofu, with a specific mould is added start the fermentation, after about 36 hours, the first fermentation, the tofu is taken out and pressed onto a bowl of salt.  They are then left in a jar, removing the excess water.  The water are drained out and replaced by Sorghum wine and dried chilli, it is left to ferment for another 2 months.  The finished produce is then packed neatly into a jar to be sold.  When I was a child, glass jar has already been used for the packaging.  This type of pottery jar were used before the glass jar they are replaced by the glass jars.