Han Dynasty (202 BCE — 220 CE)
Black-glazed pottery
National Museum of China, Beijing

According to the ancient Chinese principle of "serving the dead like the living", Han burial sites often included models of granaries as the elements of funeral equipment. Many of them contained crop shells of millet, rice, green foxtail, soya and hemp.

Tang Dynasty (618–907)
Gilt silver
National Museum of China, Beijing 

Such ewers, intended for wine, appeared during the Tang dynasty (618-907) and became popular in the Song (960-1279) and Yuan (1271-1368) dynasties. This popularity was connected to the introduction of high tables and the need to transform the shape of tableware for convenience of use.

Ming Dynasty (1368–1644)
Jade
National Museum of China, Beijing

Since the Ming era, tea has been brewed by pouring boiling water over it; in China, this is called 'the beginning of the thousand-year tradition of drinking tea'. The teapot with a carved ornament wishing the owner long life and good health was used in the imperial palace. It is a testament to the excellent mastery of jade carving in the Ming Dynasty. 

Qing Dynasty (1644–1911)
Porcelain
National Museum of China, Beijing

The peach originates from China, where it has been cultivated for more than three centuries. It was brought from north-west China to Iran around the 2nd-1st century, and then to Greece and other countries. In Chinese culture, the peach is a symbol of longevity. The combination of the depictions of peach and bat means a wish for long life and good fortune.  

Spring and Autumn Period (770– 476 BCE)
Bronze
National Museum of China, Beijing

Bronze vessels were mainly used by the high nobility, due to the high cost of production and the complex casting technology. The bronze ding tripod became an important ritual vessel for offering to spirits, as well as a symbol of power and social status in the Western Zhou period (c. 1046-777 BCE). It symbolised the legitimacy of reign and the unity of the state.

Shang Dynasty (circa 1600 — 1046 BCE)
Bronze
National Museum of China, Beijing

The so-called "you" wine vessels were popular in the Shang and Zhou Dynasties. Most of these vessels from the Shang period had a lid and a handle so that they could be easily carried and hung in the field. According to ancient documents, grain wine with spices, used in ritual libations, was served in such vessels.

Han Dynasty (202 BCE — 220 CE)
Light green-glazed pottery
National Museum of China, Beijing

Models of cattle pens are an important type of Han funerary artefact. They reflect the actual practice of animal husbandry at the time and also testify to the wealth of the tomb owners. The pens had their own names: the stable was called jiù, the cowshed láo, the sheepfold xiáng and the pigsty hun.

Tang Dynasty (618–907)
Yellow-glazed pottery
National Museum of China, Beijing

Beef was considered the highest quality meat in ancient China. Since oxen were essential for agricultural work, the laws of various dynasties protected them and prohibited uncontrolled slaughter. For a long time, beef was a privilege of the few, and it only began to play a significant role in the Chinese diet after the Sui and Tang dynasties (581–907).

Liao Dynasty (916–1125)
Gold
National Museum of China, Beijing

The artistic traditions of the Tang Empire (618-907) had a great influence on the decoration of gold and silver utensils in Liao China. Climbing plants – one of the traditional ornamental motifs – symbolise the turbulent blossom of life and its endless flow.

Liao Dynasty (916–1125)
Green-glazed porcelain
National Museum of China, Beijing

The body of this jar for preserving wine or water is decorated with imitations of stitches on leather wineskin. This type of pottery was characteristic of the Khitan people - the nomads who inhabited the north-eastern parts of China in the Liao period. They used to carry water in leather wineskins. The production of ceramic vessels of this shape demonstrates the high level of craftsmanship of the Liao potters and reflects the synthesis of cultures.

Ming Dynasty (1368–1644)
Pottery
National Museum of China, Beijing

Vegetables are an important component of Chinese culinary culture. The history of their cultivation can be traced back 6,000 to 7,000 years. Vegetables from the gourd family are rich in nutrients and have been an integral part of the traditional Chinese diet. Squash was widely grown around the world, and in ancient China, it was used for both food and medicinal purposes, believed to be able to treat coughs and other ailments. The shape of the ceramic vessel for mixing ink, made using the fahua technique, also attests to the popularity of this type of pumpkin.

Qing Dynasty (1644–1911)
Dehua ware
White-glazed porcelain
National Museum of China, Beijing

Bei combines the form of ancient bowls made of rhinoceros horn and bronze jué vessels for wine. It is decorated with benevolent images, such as a deer – the forerunner of happiness, and auspicious clouds. Porcelain bowls of this type were often exported to Europe.

Qing Dynasty (1644–1911)
Porcelain
National Museum of China, Beijing

Lidded bowls known as gaiwan were common during the Qing dynasty. With the lid, tea leaves could be swirled on the surface of the water, allowing for an even infusion, so such bowls could serve as a substitute for teapots.

Qing Dynasty (1644–1911)
Wood, red lacquer
National Museum of China, Beijing

Lacquerware has existed in China since ancient times, but it was during the Qing dynasty that lacquerware reached perfection, characterised by refinement and expressiveness of form and ornament. This set is made of red lacquer. The pieces are decorated with floral compositions such as peonies, camellias and lotuses, as well as peach and plum blossoms, giving the set an exquisite and luxurious appearance.

Qing Dynasty (1644–1911)
Sky blue-glazed porcelain
National Museum of China, Beijing

The pomegranate was brought to China from Central Asia by the traveller and diplomat Zhang Qian in the 2nd century BC. The fruit with its many seeds became a symbol of abundance of children, prosperity, happiness, wealth and well-being. 

Qing Dynasty, Shunzhi period, 1654
Silver
National Museum of China, Beijing

This silver set reflects the culture and traditions of the examinations and examination banquets of the time. It was used at the Lumingyàn banquet, which was one of the ceremonies in the kД“jЗ” examination system for selecting candidates for official posts. The tradition of the Lumingyàn banquet appeared in the Tang era (618-907) and continued until the early 20th century. It was held after the announcement of the results of the examinations and was accompanied by the recitation of the poem 'Dear Cry' (Luming).

Qing Dynasty, 1849
Yixing ware
National Museum of China, Beijing

This type of utensil appeared in the Western Zhou period (c. 1046-771 BC). The huoguo shown here is an example of the traditional Manchurian hotpot: charcoal was placed in the cylinder in the centre, while water was poured into the reservoir around it. Thin slices of meat were dipped into the boiling water and eaten.