Category: Asian Modern Art
For the best possible display, this portrait should be professionally framed.
A frame is not included with this artwork!
Painting: 33.4cm x 33.4cm ≈ 13" x 13"
Silk Border: 42.6cm x 42.6cm ≈ 16¾" x 16¾"Information about how this Asian painting is mounted
A very refined Chinese lady stands holding a birdcage. Another hangs behind her.
The artist Mo Nong signing some of his artwork before I took it to my workshop for proper mounting.
This painting is not titled, but is signed by the artist, and authenticated with his red signature seal.
The artist goes by the name (Mo Nong).
He lives in Beijing, the capital city of China.
This general style of painting that falls between modern art and folk art is done by many artists in China. Once the last modern I worked with retired, it took years to find another that I was really happy with. Finally, in 2012, I walked into the studio of Mo Nong, and found what I was looking for. His variety of composition and painting style make all of these paintings instant classics.
The day I met Mo Nong in his studio in the Panjiayuan artist community of Beijing.
Mo Nong uses paint power and water (similar to gouache) to get vivid colors. This is applied to handmade xuan paper (often called rice paper, though there's no rice in it). When I took these painting to my workshop, they were mounted with a silk brocade border. This border can be used in lieu of matting when you frame this artwork.
This item was listed or modified
May 31st, 2013
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.