Chinese sancai, three-colour glazed pottery moulded dish of square form with a barbed rim, straight everted sides and flat base, moulded in relief with a central chrysanthemum flowerhead in a square medallion surrounded by four large leaves and encircled with eight flowerhead panels with leaf edges, all on a cream glazed ground, the rim glazed in chestnut extending to the reverse, the flat unglazed base revealing the pottery body with white slip.
A Chinese pottery wine ewer of cylindrical form with sloping shoulder ribbed neck and strap handle, covered in a rich and chestnut glaze stopping above the foot, revealing the body.
Further information on 辽代陶瓷
The manufacturing techniques of these Liao dynasty ceramics involved being slipped and covered with a low-fired glaze of rich green or brown. Some Liao pottery was covered with an exquisite white glaze which has been compared to the high quality of Ding ware.Generally speaking, Liao dynasty ceramics and Liao pottery were not as refined as those of the Song dynasty however Liao ceramics retain both the interest, charm and inherent beauty of fine provincial wares.