A very rare stem cup (gaozu bei) glazed inside and out with jihong glaze, also referred to as fresh red imitating Ming sacrificial red, xianhong. The rim and the base of the interior of the foot are glazed white. Qing Dynasty, M+P Qianlong Period (1736-1795)
Ex: Jan-Erik Nilsson Collection.
Photo: courtesy of Mike Vermeer, 2014
A monochrome red glaze, especially popular during the Yongzheng (1723-1735) and Qianlong (1736-1795) periods. It differs from both the bright, glassy and crackled Langyao red (langyao hong) and from the mottled peachbloom (jiangdou hong) and was developed for sacrificial vessels to be used at the Altar of the Sun in Beijing. The glaze is even, opaque and rich, and typically with an 'orange-peel' surface (ju pi wen) clearly differing from for example langyao which is smooth and on an entirely different typ.
This glaze is also called "bright red". While referring to this glaze on Imperial wares of the Yongle and Xuande period of the Ming dynasty, the name Fresh red (xian hong) are also used.
The Qing jihong glaze is thinner than the Ming xianhong glaze and the formulation is different but the results are very similar.
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