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There were flowers and small leaves on the bottom of the bowl. The quality of the bowl has been very durable, and the beauty of the pattern has made the rooster bowl be a standard Chinese bowl. There are different sizes of rooster bowls: 4 inches wide, 5 inches wide, 6 inches deep, 8 inches wide and 8 inches deep.
Traditional Chinese visual design elements: their applicability in contemporary Chinese design (Master of Science in Design thesis). Arizona State University. Welch, Patricia Bjaaland (2012). Chinese art : a guide to motifs and visual imagery. Boston, US: Tuttle Publishing. ISBN 978-1-4629-0689-5. OCLC 893707208.
Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used for cooking porridge.
Modern bowls can be made of ceramic, metal, wood, plastic, and other materials. Bowls have been made for thousands of years. Very early bowls have been found in China, Ancient Greece, Crete and in certain Native American cultures. In Ancient Greek pottery, small bowls, including phiales and pateras, and bowl-shaped cups called kylices were used
Traditional Chinese Simplified Chinese Pinyin Notes Double steaming / double boiling: 燉: 炖: dùn: a Chinese cooking technique to prepare delicate and often expensive ingredients. The food is covered with water and put in a covered ceramic jar, and is then steamed for several hours. Red cooking: 紅燒: 红烧: hóngshāo
Cereal bowl (also oatmeal bowl, cereal plate), at 7.5 inches (19 cm) in diameter, used for porridge and breakfast cereal, as well as milk pudding, compote, apple pie with custard sauce Luncheon plate, typically 9–9.5 inches (23–24 cm) in diameter, fell out of popularity at the end of 19th century, together with the luncheons for ladies.