Artwork Panel: 31.5cm x 131.5cm ≈ 12½" x 51¾"
Silk/Brocade: 40.6cm x 187.5cm ≈ 16" x 73¾"
Width at Wooden Knobs: 49.6cm ≈ 19½"Information about caring for your wall scroll
I have taken $30 off the price of this wall scroll because it's been sitting on the shelves since 2007. Nothing wrong with it, so you get a great wall scroll at a bargain price.
This is the roughly-translated English meaning for the Chinese title of this piece.
Close up view of the artwork mounted to this silk brocade wall scroll
The Chinese title is pretty long and is located on the upper left of the painting.
The characters following the title are simply the year painted (2007) and the artist's signature.
This is a simple painting style, but it also incorporates a lot of detail. This is a style Chinese artwork that has been around for thousands of years.
This artwork is completely hand-painted, and is mounted to a handmade silk wall scroll in our workshop.
The artist's name is (Wang Jian-Qiu). He lives in Jinan, the capital city of Shandong Province in Northern China (about 5 hours south of Beijing). I was introduced to this artist's work at Qin Xia's studio in Jinan. This artist has been a long time friend of Qin Xia (You may recognize Qin Xia's name from artwork in our flowers and birds category). Wang Jian-Qiu also does some great detailed beautiful woman paintings, and occasionally does some landscapes for us as well.
This item was listed or modified
Jul 23rd, 2017
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.