Dish in the shape of a hibiscus blossom

Of green Manasi nephrite with its typical black specks, this dish bears three rows of swirling petals. The motif, known during the Qing dynasty as fengjuankui (hibiscus churned by the wind) appeared as early as the Song dynasty (960–1279) on pottery and lacquer dishes, but with two differences: the petals either met in the center, or the center remained plain; and there was usually a single row of petals.

The extra rows of petals here are a Qing innovation, perhaps following the design of chrysanthemum dishes (see B60 J408), which have many layers of petals. The center of this dish bears the heart of a chrysanthemum blossom, with its characteristic cross-hatching. The dish has the identical motif front and back. On the back, the outer edges of the central flower's petals turn up to form the foot of the dish.
The thinness of the dish and the blossom forming its base classify the vessel as a Hindustan piece.