Archives for posts with tag: food

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DIA85xH40mm, China

 A tiniest cup for the strongest tea – Kang Hu Tea.

Although it can be enjoyed in a tea ceremony, my first encounter of it (and still is my favorite) was a causal serving at the end of a Chaozhou feast.  The tea is like best after dinner drink, clearing the palette as well as aiding digestion.  A word of caution, better to take in small dosage (a cup or 2 will be the limit) if you dont want to stay up sheep counting.

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.

bamboo steamer bamboo steamerDIA340xH120mm, China

Food steaming has become one of the way to a healthier lifestyle; food is cooked at 100c over boiling water killing germs and the add of oil is not essential hence avoiding trans fat.  Typically, the steamer would be placed over a wok filled with boiling water, the steam from the water would filled the steamer through the gaps at the bottom, the food would be cooked with all the juices and flavor retained.

It was said that the method was first invented for the Han dynasty army for rejuvenating their dried ration, the steamers can be stacked up to heat up large quantity of food.  The elimination of oil used in this method also made the enemy harder to detect the location of the camp.  However, with archaeological discovery the steamer seems be have appeared long before, to be as far back as the Zhou dynasty, some 2000 year ago.

Tomb cave painting of the Jin dynasty

Unfortunately, though the method lives on with the high tech electrical steamer, the age of the bamboo steamer is on its last legs, their used to be streets filled with artisan making bamboo steamers, now there is only a couple in the city.  It seems like its ancestors, the bronze and the ceramic steamer, the bamboo version is replaced by the stainless steel and the plastic version.

basket basketDIA300xH450mm, China

 A traditional Chinese hamper for delivering delicious goodies.  Unlike the gift hamper that one receive nowadays, the hamper is not a part of the gift and would need to be return to the owner.  Not only is it return but it is also expected to contain a red packet, a return gift in monetary form, “砸籃” (weighting the basket).  In the traditional Cantonese gift etiquette, when receiving a food item as a gift, one would give a red packet to the giver, this is known as “砸” (za), the term that originate from the gift basket.

Plate

W250xL350xH80mm, Hong Kong

A large plate is perfect for dinner parties, salads, pasta, etc instantly looks mouth watering even when they are simply tossed into the container.

A press mould oval shape dish with black underglaze drawing and a top clear glaze.
Iron oxide wash on the outside of the plate.
The groggy clay body  which enhance interesting texture after scrapping when the clay body is dry.

DIA200xH300mm, China

This is a ceramic jar for keeping delicious food (a bit like a tuck box).  Before refrigerator became popular, food were kept in jars, pickles, all the special goodies for Chinese New Year, apart from the children this also attracted the ants.  In those days, this uniquely designed jar were a standard container in every Guang Dong household, it has a name “piss ant off”.  Here is the reason why; once the lid is closed off, water is poured into the trench to prevent the ants from climbing into the jar.