Page 141 - 2020 October 8 HK Fine Classical Paintings

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PROPERTY FROM AN IMPORTANT ASIAN PRIVATE COLLECTION 清雍正 胭脂紅彩劃如意紋盤
A FINE AND VERY RARE ANHUA-DECORATED 《大清雍正年製》款
CRIMSON-PINK INCISED DISH
MARK AND PERIOD OF YONGZHENG 來源：
香港佳士得1995年5月1日，編號907
delicately potted with shallow rounded sides gently flaring
at the rim, the interior incised in anhua technique with five 紐約佳士得2014年3月21日，編號2188
ruyi-shaped clouds around the well, applied overall with a rich
ruby-red enamel of crushed-raspberry tone displaying a soft
dimpled texture, the base left white and inscribed with a six-
character reign mark in underglaze blue
20.5 cm, 8 in.
PROVENANCE
Christie’s Hong Kong, 1st May 1995, lot 907.
Christie’s New York, 21st March 2014, lot 2188.

HK$ 1,800,000-2,200,000
US$ 232,000-284,000

It is extremely rare to find a Yongzheng reign-marked dish
of this vibrant brilliant colour incised with such skillful anhua
decoration of clouds. A number of smaller Yongzheng reign-
marked crimson-pink dish is recorded, but without anhua
decoration, including a smaller one (20cm) illustrated in
Qingdai yuyao Ciqi, vol. I, Part 2, Beijing, 2005, pp. 419-20, no.
196; one from the Meiyintang collection (14.7cm), illustrated by
Regina Krahl, Chinese Ceramics from the Meiyintang Collection,
London, 1994-2010, vol. 2, no. 915, and sold in these rooms,
7th April 2011, lot 28. See also a pair from the Edward T. Hall
collection, sold in these rooms 2nd May 2000, lot 547 and
again 10th April 2006, lot 1625.
The pink enamel was probably first introduced in China from
Europe through Jesuit missionaries during the Kangxi period
(see Nigel Wood, Chinese Glazes, Hong Kong, 1999, pp. 241-
243). Numerous scientific experiments were conducted,
resulting in an improved recipe of a matte ruby-pink enamel
derived from colloidal gold combined with an admixture of
opaque white lead arsenate. With the achievements of these
technological advancement, an array of small refined vessels
characterised by fine potting and perfectly fired enamels of
bright hues were commissioned during the Yongzheng reign,
including the current dish.

Mark

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