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A zun with taotie dating to the Shang dynasty A rare Xi zun in the shape of an ox Western Zhou goose-shaped bronze zun. National Museum of China. The zun or yi, used until the Northern Song (960–1126) is a type of Chinese ritual bronze or ceramic wine vessel with a round or square vase-like form, sometimes in the shape of an animal, [1] first appearing in the Shang dynasty.
A yi is a shape used in ancient Chinese ritual bronzes. It has the shape of half a gourd with a handle (often in the shape of a dragon) and usually supported by four legs. It is believed it was used to contain water for washing hands before rituals like sacrifices.
Liuli Gongfang or Liuligongfang (Chinese: 琉璃工房; pinyin: Liúlí Gōngfáng) is Taiwan's only contemporary glass studio devoted to artistic Chinese glassware. Liuligongfang was founded in 1987 by actress Loretta Yang and director Chang Yi. [1]
Lin said the traditional Chinese dishes, which number 24, have been top sellers. The word Ki is part of the restaurant's name for good reasons. First, "ki" is the Japanese word for hope and the ...
In 2005, a group of tea enthusiasts from Beijing visited Tongmu village in Nanping and proposed using buds to make the highest grade of Zhengshan Xiaozhong black tea. In the same year, Jin Jun Mei was first developed by Jiang Yuanxun, [3] Chairman of Wuyi Mountains Zhengshan Tea Industry in Fujian and his team of tea makers led by Liang Junde, a master tea maker.
Yi ge mao xian de mei guo nu ren (1989) Yi ge mei guo fei xing yuan (1980) Yi ge ming de ming yi (1960) Yi ge Shanghai xiao jie aka A Miss from Shanghai (1931) Yi ge shi zhe dui sheng zhe de fang wen (1987) Yi hai feng guang (1937) Yi kuai qian (1999) Yi sheng tan xi (2000) Yi sheng yi tai xi (1997) Yi shu ren sheng (2001) (TV) Yi wang qing ...
Bronze li decorated with animal faces and an ox head. Li (Chinese: 鬲; pinyin: lì) is a kind of cookware in ancient China, used for cooking and heating. [1] Ceramic li appeared in the late Neolithic Age, and bronze li were popular from the Shang dynasty to the Spring and Autumn period.
Siu mei (Chinese: 燒味; Cantonese Yale: sīuméi) is the generic Cantonese name of meats roasted on spits over an open fire or a large wood-burning rotisserie oven. It creates a unique, deep barbecue flavor and the roast is usually coated with a flavorful sauce (a different sauce is used for each variety of meat) before roasting.