For the best possible display, this portrait should be professionally framed.
A frame is not included with this artwork!
Artwork Panel: 32.8cm x 32.7cm ≈ 13" x 12¾"
Silk/Brocade Border: 42cm x 41.9cm ≈ 16½" x 16½"Information about how this Asian painting is mounted
This painting features a Chinese woman relaxing on a day-bed with a yellow parrot perched nearby. In her hand, she holds a traditional Chinese fan (so we can presume it's summer time).
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
Sep 6th, 2017
Gary's random little things about China:
If you order Peking Roast Duck, you should do so only in Beijing, China (anywhere else, it's just not the same).
A hot tip: Always ask how long it will take before the duck is served.
If they tell you any timeframe less than 30 minutes, change your mind and order the Kung Pao Chicken (Gong Bao Ji Ding) instead.
The reason: If they can serve Beijing Roast Duck in less than 30 minutes, that means you are getting "pre-cooked" duck.
If you have to "duck the duck", next time look for a restaurant with ducks hanging over an open wood fire.