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Analysis of the types of wine utensils excavated from Liaojin tombs in Datong area (Part 1)
<h1 class= "pgc-h-arrow-right" > the shape and classification of wine utensils</h1>
According to their functions, they can be divided into chicken leg bottles and plum bottles used for storing wine, warm bowls and injection pots for warm wine, and open bowls, high foot bowls, and high foot cups used for drinking. According to the shape, it can be divided into bottles, pots, bowls (cups), cups and so on.
01
bottle
The Book of Rites and Ritual Instruments records that "Confucius said: 'Zang Wen Zhong'an Zhi Li?' Father Xia rebelled against the gods, and Fu Zhi also. Burnt firewood in O. The priesthood of the old woman, the offering of the old woman, is served in the pot and honored in the bottle. The bottles recorded here can draw water and also hold wine and food, and are the main category of wine utensils. According to the types of wine bottles excavated in Datong area, according to their shape, they can be divided into chicken leg bottles, plum bottles and long-necked bottles. Chicken leg bottle is one of the typical instrument shapes of nomadic people in the Liaojin period, with large output and wide distribution, and a large number of chicken leg bottle porcelain specimens have been unearthed in Many kilns such as Inner Mongolia Cylinder Tile Kiln, Baiyin Gaoluo Kiln, Shanxi Datong Kiln, Huairen Kiln, Hunyuan Kiln and so on. In recent years, a number of complete chicken leg bottles have been excavated from the Liaojin tombs in Datong, and the glaze color is mainly brown glaze and black glaze, which can be divided into two types according to its shape:
Type A: small mouth, corset neck, slippery shoulders, abdomen under the abdomen, small flat bottom, such as the chicken leg bottle excavated from the No. 1 Golden Tomb of Yunda, of which 2 pieces are of this shape. A round lip, a bundle of neck, a slip of the shoulder, a circle foot, the whole body is decorated with a spiral pattern, the black glaze inside and outside the device is applied, the glaze layer is uneven, the caliber is 5, the bottom diameter is 7.6, and the height is 37 cm; the other round lip, the neck, the slip shoulder, the circle foot, the shoulder is decorated with five wide string patterns, the abdomen is decorated with multiple narrow string patterns, the inside and outside of the body are blackened, the glaze is relatively rough, the caliber is 4.5, the bottom diameter is 8.8, and the height is 35 cm. The overall image is more solid, and it is closer to the plum bottle shape system popular in the same period. In addition, in the Liao Tomb no. 29 of Xintianbao, two porcelain bottles similar to the above-mentioned chicken leg bottle shape system were also excavated, with a small mouth, a corset neck, a slippery shoulder, a flat belly, a flat bottom, a gray-black glaze, a caliber of 7, a bottom diameter of 8, and a height of 33 cm. However, unlike the chicken leg bottle excavated from the No. 1 Golden Tomb of Yunda, these two chicken leg bottles have moved down the shoulders, the shoulders are obvious, the abdomen is obliquely retracted, showing a flat circle, and the lower wall of the abdomen is adducted to the foot.
Gold Black Glazed Chicken Leg Bottle (Line Diagram)
Type B: small mouth, slippery shoulders, flat abdomen, small flat bottom. Such as a chicken leg bottle excavated from the No. 1 golden tomb of Yunda, small mouth, square lip, flat abdomen, small flat bottom, the whole body is decorated with several wide string patterns, the inside and outside of the device are sauced with yellow glaze, the bottom of the outer side of the exposed tire for a week, the caliber is 6.7, the bottom diameter is 6, and the height is 40 cm. This chicken leg bottle is obviously different from the other 2 chicken leg bottles excavated from the same tomb, the caliber is enlarged, the shoulder is obvious, the shoulder is moved down, the amplitude of the shoulder is larger, the curve of the abdomen bulge is slightly flat, which is in stark contrast to the bulging abdomen of the A-type chicken leg bottle, the lower wall of the abdomen to the adduction of the foot, the shape is thin and small, the middle is slightly plump, and the overall slender shape is slender.
Gold brown glazed chicken thigh bottle (line diagram)
In addition to chicken leg bottles, Liaojin tombs in Datong also unearthed a number of plum bottles, jade pot spring bottles and long-necked bottles, which were also one of the important wine utensils at that time. The shape of the plum bottle is basically the same, all of which are small mouth, short neck, shoulders, hanging abdomen, circle foot, such as the brown glazed plum bottle excavated from the Liao Tomb no. 6 on the West Ring Road, small mouth, pointed round lip, corset neck, broad shoulder, vertical arc abdomen, shallow circle foot, shoulder and lower wall of the abdomen are decorated with two concave string patterns, and the middle is carved with large tangled branches and leaves, and under the background of the light yellow carcass, the brown glaze pattern is particularly bright. In the Datong City Museum, there are a number of plum bottles from the Liaojin period, and the shape system is basically the same as the above-mentioned plum bottles, but the patterns engraved are not the same. The long-necked bottle can be divided into two types according to the excavation overview and shape characteristics:
Type A: Also known as the jade pot spring bottle, it is a common wine vessel in the Liaojin period, Li Bai's "Guangling Farewell" wrote: "The jade bottle sells fine wine, and sends it back to the king for miles." Tie the horse under the yang, between the cup avenues. Look at the water in the sky, and see the green mountains on the sea. Why should we get drunk and look away. And in "Poetry and Elegance", there is also "jade pot to buy spring, enjoy the rain and mao house; in the seat of The christ, left and right to repair bamboo", the "jade pot to buy spring" here may refer to the use of jade pot to buy wine ("spring" refers to wine), it can be seen that the close relationship between the jade pot spring bottle and wine. Jade pot spring bottle is generally skimmed, slender neck, hanging drum abdomen, circle foot, its modeling features is small mouth, mouth edge skimming, neck is thinner, downward gradually widened to an apricot round hanging abdomen, curve changes are more gentle, circle foot is larger, the whole apparatus reflects the soft arc beauty. For example, 2 pieces of bean green glaze long-necked bottles excavated from the tomb of Yan Deyuan in the Jin Dynasty of Datong Gear Factory have a rolled mouth, long neck, drum belly, flat bottom, circle foot, and green glaze throughout. Caliber 4.7, bottom diameter 5, height 17 cm. In addition, two black glazed porcelain vases were also excavated in the No. 11 golden tomb in the southwest suburbs of Datong, with a rolled mouth, slender neck, round drum belly, flat bottom, and large circle feet, which are typical jade pot spring bottle shapes.
Type B: Compared with the type A long neck bottle, the neck of type B is shorter and the neck and shoulders are significantly thicker, the shoulders are folded and widened, the shoulders are obliquely closed to the feet below the shoulders, and the bottom foot is skimmed. For example, a black glazed long-necked bottle excavated from the Liao Tomb on No. 6 West Ring Road, with a lip and mouth edge, a slender neck, a slanted shoulder, a vertical arc abdomen, a circle foot, and a convex edge at the intersection of the shoulder and abdomen. Black glaze is applied throughout, and there is no glaze near the foot.
02
jug
The pot is an important instrument for holding wine, there are holding pots, gourd-shaped pots, melon-shaped pots and beam pots, the shape of the instrument is generally small mouth, drum belly, circle foot, with handle, with lid and other characteristics, is one of the most common wine utensils in the Liaojin period. The "Poetry Daya" records: "Jug, wine vessel also", "Han Hou out of the ancestors, out of the Tu, xian father Raozhi, sake hundred pots", thus explaining the jug's wine storage function. The jug, also known as the zhuzi or the zhuju, was one of the wine utensils that became popular in the Tang Dynasty, and it is recorded in the Zihui Ji Xuehai Class Compilation Zhuzi and Partial Ti: "Yuan and the first drink of wine, especially the use of zhuan, so the high public of the xiang has the reputation of discretion." Although dozens of people, one bottle after another, drank wine and scattered all the drops. There is no place to go, use a little note. It is shaped like a quilt, and the lid, mouth, and handle are all there. Nine years after Yamato, the nobles of the middle nobles have the same name as Zheng Zhu, but to handle the An system, if the tea bottle, and the small difference, the eye knows: partial mention. Commentators are also self-serving, and their words are obstructed and repeatedly poured out, and now they are useful. This passage tells that in the ninth year of Yamato (835), Tang Wenzong and Zheng Zhu and others attempted to eliminate traitors, and later the nobles in the dynasty avoided the word "note", so they removed the handle of the pot and tied it, calling it a partial tip, which was one of the main wine utensils at that time. During the Song and Liaojin dynasties, the use of pots was more common, and the pots of this period usually appeared in conjunction with bowls for warm wine. Of course, the function and appearance of any kind of utensils changes are inseparable from the social fashion and living habits at that time, during the Liaojin Period, hot drinks were popular in the northern region, and the corresponding bowls appeared, and their role was to put hot water in the bowls, and then place the notes of the wine in a warm bowl to heat, and then take out the drinking at the right temperature. Although the application of filling pots and bowls is widespread, it needs to be used in conjunction with other drinking utensils when drinking. With the development of society and the improvement of firing technology, the phenomenon of adding rope rings or lifting beams to the pot has increased, so that the lifting beam pot has gradually become one of the main drinking utensils in later generations with the change of people's eating habits.
Liao white glaze beam pot
According to the table analysis, the pots excavated from the Liaojin tombs in Datong are mainly holding pots, and are divided into injection pots with warm bowls and general pots according to whether there are injection bowls. The so-called general jug is a pot without a warm bowl, which is more common in Liao Dynasty tombs in the Datong area, such as The Liao Tomb of Wohu Bay No. 2, the Liao Tomb of Majiapu in the Eastern Suburbs, and the Liao Tomb in Wufa Village in the Southern Suburbs have unearthed a pot of injection pot, with a small mouth, a slippery shoulder, a drum belly, a crank, and a low circle foot, such as the white glazed injection pot of the Majiapu Liao Tomb, "a small mouth with a lid, the lid has a coiled and lying lion-shaped button, a slippery shoulder, a short stream, a crank, a low circle foot", a neck, shoulder, abdomen and handle decorated with multiple concave string patterns, and a continuous leaf begonia flower is piled under the flow, and the whole body is applied with a pan-blue transparent glaze. The black glaze injection pot excavated from the Liao tomb in Wufa Village is basically similar to the shape of the above white glaze injection pot, except that the tomb was stolen and the excavated artifacts were damaged to varying degrees, so the neck of this injection pot is seriously mutilated, and the side of the shoulder is missing, but it is still a delicate ceramic injection pot. Different from these two pots, the pots excavated from the Liao Tomb of Wohu Bay No. 2 are different in shape from the above two pieces, with bowl-shaped mouths and mouths, slender necks, round shoulders, drum abdomen, low circle feet, curved slender streams, and a curved handle between the neck and abdomen, which is more similar to the white glazed injection pot excavated from the tomb of Xu Gui in the Eastern Jin Dynasty of Datong Station. The second is the injection pot with a warm bowl, such as the white glazed injection pot excavated from the No. 1 Golden Tomb and the No. 2 Golden Tomb of Yunda in the southern suburbs of Datong, and the white glazed melon prismatic injection pot excavated from the tomb of Xu Gui in the Jin Dynasty in the east of the Station, which are all wine storage vessels with warm bowls.
Jin Zhenglong 6th year (1161) Dingyao white glazed melon ridge pot Height 25 cm Datong City Yun Dajin tomb excavated
03
Bowl (cup), cup
The bowl (cup, slightly smaller in caliber than the bowl) is a common instrument shape in the LiaojinYuan period, generally open, deep abdomen, oblique wall, circle foot (or high foot). Its functions are three: one is a tea vessel, two is a wine vessel, three is a food vessel, the caliber of the eater is larger; the tea vessel is mostly used with the cup holder; the wine vessel is flowered or open and mostly appears alone, but there are also phenomena that appear with the tray, such as the banquet and drinking diagram in the mural tomb of the Liaoning Chaoyang Zhao Du Ba Liao Dynasty, and a fancy bowl is placed on the three-legged bracket in the picture, according to the content of the mural, it is for drinking.
Liao white glazed flower mouth bowl
The LiaoShi Lizhi records that "the Song envoys sacrificed the memorial ceremony ... The ambassador knelt down nearly, held a lamp, entered the three wines, taught the workshop to play music, retreated, and prayed again. It can be seen that the bowl was one of the important wine vessels of the time. In the Liaojin tombs in the Datong area, a number of such artifacts have been excavated, which can be divided into three categories according to the shape system:
Type A, flower mouth bowl, such as the white glazed flower mouth bowl excavated from the tomb of Xu Gui in the Eastern Jin Dynasty of Datong Station, the mouth edge is sunflower petal-shaped, the mouth to the lower wall of the abdomen is pressed inwards and vertical edges, high circle feet, circle foot outer skimming, and white glaze is applied inside and outside the body. In addition, a similar white glazed flower mouth bowl has also been excavated from the Liao Tomb No. 6 on West Ring Road, with a six-petal flower shape along the mouth, a deep arc abdomen, a low circle foot, and six vertical convex edges on the wall, and a yellow transparent glaze applied throughout.
Liao white glazed sunflower mouth bowl
Type B, open bowls, such as the Heping She No. 28 Liao Tomb, the white glazed open bowl excavated from the Majiapu Liao Tomb in the eastern suburbs, and the shadow green glazed bowl excavated from the Liao Tomb in Dongfeng Are typical open bowls, compared with the A type, the mouth edge and abdominal wall are less decorative, and the whole device appears clean and elegant.
Liao white glazed open bowl (line diagram)
C type, high foot bowl, the vessel is a typical drinking utensil, the foot is higher, such as the 2 pieces of shadow blue glaze high foot bowl excavated from the Liao Tomb in Dongfeng, the mouth edge is six-curved, wide along the outer skim, deep abdomen, high circle foot, the body inside and outside the glaze, glaze blue with white. Compared with the above two types, the shape characteristics of the apparatus are mainly concentrated in the foot, which is tall and slender, in stark contrast to the dwarf circle foot of the above bowl.
Liaoqing glazed high foot bowl (line diagram)
The shape of the cup is relatively close to the bowl, but it is smaller than the bowl, sessile, with a deep abdomen and a circle foot. The material usually has gold, silver, jade, porcelain and so on. According to the existing archaeological excavation data, the cups excavated from the Liaojin tombs in Datong are mainly porcelain, and are mainly concentrated in the southern suburbs of the Yunda tombs, the Liao Dynasty tombs have not found such burials, only in the Yunda No. 1 golden tomb and No. 2 golden tomb unearthed a total of 4 pieces of white glaze cup and green glaze cup, of which the shape of the green glaze cup is extremely exquisite, the mouth round lip, the oblique wall, the small circle foot, the outer edge of the mouth is decorated with concave string patterns, its inner wall is printed with a complicated tangled flower pattern, the body is covered with green glaze, the glaze layer is uniform, the color is warm, and it is a more exquisite drinking apparatus.
From the above discussion, it can be seen that the wine utensils excavated from the Liaojin tombs in the Datong area are mainly composed of bottles, pots, bowls (cups), cups and other utensils with distinct Central Plains style (except for the chicken leg bottle, which is one of the common instrument shapes in the northern grassland areas of the Liaojin period), and the chicken crown pots and phoenix-headed bottles that are often found in the Liaoshangjing and Zhongjing regions have not yet been excavated in the Datong area, which shows that although Datong is the rule of the Liaojin Xijing Prefecture, it is an important political, economic and cultural center for the southwest border defense of the Liaojin regime. However, it has always been deeply influenced by the culture of the Central Plains, so that the regional culture and humanistic characteristics are rich in strong Han cultural factors, which are profoundly expressed in the content of Liaojin tomb murals and excavated artifacts. For example, the mural tomb of Xintianbao Xu Congyun and his wife, the Liao Dynasty mural tomb of the carton factory, the mural tomb of the Jin Dynasty in the southern suburbs, etc., whether it is the mural character image, clothing characteristics, or labor scenes, drinking and feasting content have deep Tang and Song cultural characteristics, which shows that although Datong was one of the power centers of the Liaojin period, it was very little influenced by the grassland culture, and the characteristics of wine utensils excavated in the area also fully illustrate this point.
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This article is transferred from "Cultural Relics World"
Issue 351 in September 2020
The author | Liu Guibin
Edit | edamame