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Craftsmanship, precision and speed – these are the skills needed for making Qingshaqi – green clay pots. A sort of ceramic casserole dish, Qingshaqi have been widely used across northern China for cooking and boiling water.
Produced using a 300-year-old technique, Qingshaqi are inexpensive, but still quite elegant. They are even reputed to have found favor with the imperial family and nobility during the Ming and Qing Dynasties. Court physicians are said to have used Qingshaqi in preparing medicines for the emperor.
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