TANGRAM CONDIMENT DISHES
During the 19th and early 20th centuries, tangrams were so popular that sets of condiment or “sweetmeat” dishes were made in the shapes of the seven tangram pieces. The seven dishes were brought out to serve guests during Chinese New Year and on other special occasions. The kilns of Jingdezhen, China’s porcelain capital, produced sets in a remarkable number of sizes and styles. Of course, there are now more modern versions of the condiment sets as well!
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