Yangshao Culture Kamado
China Yangshao Culture (c. 5000–3000 BC)
The Yangshao culture flourished in the central Yellow River region, encompassing the Wei, Fen, and Luo River valleys. Its northern boundary extended to the Great Wall and the Hetao region, its southern boundary reached northwestern Hubei, its eastern boundary reached eastern Henan, and its western boundary reached the border of Gansu and Qinghai provinces.
The Yangshao culture was primarily an agricultural society, with millet cultivation as its main crop. Settlements were characterized by their orderly and well-planned layout, and pottery was primarily made of red earthenware, red earthenware with sand inclusions, and gray earthenware.
The pottery caldron and stove were a common cooking utensil combination at the Xīpō site. They offered several advantages, including the ability to be moved easily, to provide shelter from the wind, and to concentrate heat.
Dimensions:
Caldron: Height: 10.9 cm, Diameter: 16.2 cm
Stove: Height: 15.8 cm, Diameter: 29.7 cm
This pottery caldron and stove consist of two separate pieces: the caldron and the stove. The caldron has a wide mouth, a rounded bottom, and a distinct shoulder decorated with cord patterns. The stove has a round mouth, a flat bottom, and short feet at the base. A rectangular opening, narrower at the top and wider at the bottom, is located on the side wall and leads directly into the interior of the stove. The edge of the stove opening is decorated with a wavy pattern.
By the Neolithic period, cooking techniques had developed significantly, and methods such as steaming, boiling, and roasting were already in use. People also invented a wide variety of cooking utensils, including caldrons and stoves, dings (three-legged cauldrons), li (tripod cauldrons), zēng (steamers), and bù (pots with handles), to meet their daily needs.
The pottery caldron and stove served both as a cooking utensil and as a stove. When cooking, a fire could be lit directly inside the stove, and food could be cooked in the caldron. Due to its small size, portability, and ease of use, the pottery caldron and stove were widely accepted and adopted, and continued to be used for many years.
During the Longshan period, a more integrated design emerged, combining the caldron and stove into a single unit, representing another innovation in the development of cooking utensils. These pottery cooking utensils were often made of coarse earthenware with sand inclusions, which were fire-resistant, less prone to cracking, and conducted heat quickly.
