Artwork Panel: 32cm x 128cm ≈ 12½" x 50¼"
Silk/Brocade: 41.2cm x 188cm ≈ 16¼" x 74"
Width at Wooden Knobs: 50.2cm ≈ 19¾"Information about caring for your wall scroll
A wall scroll to remind you to remember the work and sacrifice of your ancestors/elders.
Close up view of the calligraphy artwork mounted to this silk brocade wall scroll
Pronounced as "chī shuǐ bú wàng jué jǐng rén" in Mandarin Chinese.
In Korean, it's "흘수불망굴정인", but this is not a widely-known phrase in modern Korean.
This proverb suggests that one should always be grateful to those who helped you succeed.
And remember your ancestors and those that came before you whose sacrifices made your present life better.
Some Chinese will separate the intended meaning from the idiom and translate this as "Don't forget the people who once helped you". In Modern China, this idiom is virtually never used to refer to an actual well.
You can order a custom version of this phrase here: Drinking the Water of a Well, One Should Never Forget Who Dug It.
Written by Master Calligrapher Xing An-Ping using Chinese ink on handmade high-fiber paper, and mounted to a handmade silk brocade wall scroll.
The style of these characters is "Xing-Kaishu".
Master Calligrapher Xing An-Ping is a famous calligrapher in Beijing. He's been published and interviewed in magazines numerous times. In Beijing, a city known for its high level of scholarship and calligraphy, Xing An-Ping is rated in the top 200 living masters of calligraphy.
Master Xing is not only an expert in nine different Chinese scripts, but also can write any of more than 40,000 characters in the Chinese and Japanese lexicons, including alternate forms, without reference to any books. This is very rare, as most calligraphers must consult special reference books to find rare and alternate forms of many characters. Most literate Chinese people of this generation can only read 5000 characters, and perhaps write 3000 of them without reference.
His belief is that art is more important than politics. Therefore, he is more than willing to write Japanese words and phrases. This is rare for a Chinese calligrapher, as most still hold strong distaste for Japan due to the atrocities in Nanking (Nanjing) before and during WWII.
He believes that all religions should be respected. While he sees himself as a Buddhist, and meditates before writing all of this calligraphy, he carefully creates Christian, Jewish, Muslim, and other religious calligraphy artwork upon request of customers in China and around the world.
Unlike many or most Chinese men, Master Xing does not smoke or drink. He eats mostly vegetables and not too much meat (Yes, contrary to popular belief, many Buddhists do eat meat - in moderation). His healthy lifestyle is probably why he is in his late-50's, but looks like he is 40.
He speaks in sophisticated Chinese - they way you expect a doctor or professor to speak. My Chinese is at about the level of a 3rd-grader, so he has to "dumb down" his Chinese when he and I have a conversation.
Master Calligrapher Xing An-Ping filmed for the 2008 Olympics by NBC.
Master Calligrapher Xing An-Ping and I
visit at his studio in the
Haidian District of Beijing.
When I met Master Xing, in early 2005, I had already looked through the studios of almost 100 top-rated calligraphers, in search of the one I wanted to work with (a process that took two years). I liked the quality and styles I saw in his studio, and we sat down to talk. I told him of my plan to bring very personal and customized Chinese calligraphy to the masses. We talked about catalogs of high-level calligraphy that sells for $2000-$5000 for a single wall scroll. This is fine for a collector of Asian calligraphy, but it puts it out of reach of the common people. I told him that my plan was to offer a beautiful product at an affordable price, while at the same time, educating people about calligraphy and Chinese culture.
He agreed to lower his price in favor of these ideas:
1. His artwork being displayed in over 60 countries around the world.
2. His part in providing education and knowledge about this special art.
3. The fact that I was going to potentially keep him busy with lots of interesting projects.
The final philosophy is, "The legacy of this artwork far outweighs the money received for creating it".
I also found a kindred spirit with Master Xing in the fact that he cares as much about quality as I do. I've always been picky about quality, and thus spent years searching for the best scroll maker in all of China. When I found him, I helped him set up the best mounting workshop ever. We even imported special saws from Sweden, had huge custom glass-top tables made, and recently bought the largest and best artwork press that they make.
Before Master Xing would work with me, he sent me away with a piece of his raw calligraphy to have mounted as a scroll at our workshop. Master Xing had his own favorite mounter, and knowing the quality issues (or lack there of), he wanted to make sure his artwork was going to be mounted using the best materials and craftsmanship. When I brought the scroll back a few days later, he said, "Wow, this is better than mine". He now gets his own artwork for domestic sale at his studio, mounted at our workshop.
The master calligrapher creates his craft using
traditional and classic materials.
In the past few years, I have become very serious
in my appreciation of Asian calligraphy.
Just watching the way a good calligrapher gracefully
moves and pauses his brush can be mesmerizing.
This item was listed or modified
Apr 15th, 2016
Gary's random little things about China:
When you sit down to eat at a restaurant in China, you will almost never see a bottle of soy sauce on the table like you might at a Chinese restaurant in the USA or UK.
In Chinese cooking culture, soy sauce is a seasoning reserved for use in the kitchen.
The fact that soy sauce can be found at Chinese restaurants outside of China probably comes from westerner confusion between Japanese food and Chinese food.
The most popular Japanese food outside of Japan is sushi, which of course is always served with soy sauce. This is the most likely reason that soy sauce migrated out of the kitchen on onto the table at your Chinese restaurant in the west.