Pair of mallow-shaped dishes

Chinese divide ceramics not into porcelain, stoneware and pottery, but into two main types: ci for all high-fired ceramics that resonate when struck and tao, for low-fired earthenware vessels. The white wares in vitrine 29, to the Chinese are all simply ci, or more specifically bai ci (vitreous white ware).

White wares were the speciality of a number of kilns in North China, notably the Xing and Ding kilns, both in Hebei, as well as several kilns located further north in Liaoning (Northeast China) and Inner Mongolia, and in Gongyi, to the south in Henan.

In the Five Dynasties period (907–960), the Xing kilns were joined in the production of fine white ware by their rivals and successors, the Ding kilns, further north. The form of the barbed dishes was probably inspired by lacquerware or silver ware.

The Ding kilns continued to manufacture fine white wares until the late Jin dynasty (1115–1234). Whereas early wares had been mostly plain, Song and Jin dynasty potters developed two important decorative techniques: carving and moulding, where a more detailed master-mould could be used several times. The bowl seen here is an excellent example of the later.