Dish with Rouge-red Glaze

The dish has a flared mouth that tapers to a foot ring. The interior is glazed with white and the exterior is rouge-red. In the foot ring, a reign mark of the Yongzheng Emperor is written in blue in regular script (kai shu) within a double-ring frame.
Porcelain ware in rouge-red glaze dates from the late years of the Kangxi reign (1662-1722) of the Qing dynasty. The production flourished in quantity and quality in the succeeding Yongzheng reign, ranging from jars to small cups. Rouge-red porcelain ware made at that time characteristically has thin body and sleek design. Containing gold as its color agent, the glaze was fired under temperatures of about eight hundred degrees Celsius [800℃]. The red glaze got its genetic name from its resemblance to women’s rouge. It was otherwise called “western golden red” (yang jinhong) or “western red” (xiyang hong) because the coloring material was imported from Europe. It is equivalent to the western “rose red” glaze.
Rouge-red glaze differs in tonalities. Dark red was called “rouge purple” (yanzhi zi), light red was “watery rouge “(yanzhi shui), and the lighter was called “pale pink” (dan fenhong). Most of the extant “rouge-red” dating to the Yongzheng reign have white glaze inside, while quite a few have red glaze applied both inside and out.