A red pottery garlic-mouth bottle vase Yangshao culture, Banpo phase, c. 4800-4300 B.C. 仰韶文化 半坡類型 紅陶蒜頭瓶

Ronald W. Longsdorf, The Pottery Age: An Appreciation of Neolithic Ceramics from China, Circa 7000 BC - Circa 1000 BC, Hong Kong, 2020, pl. 6.

Ronald W. Longsdorf, 《陶誌：中國新石器時代陶器 約公元前7000年 – 前1000年》，香港，2020年，圖版6

Beautifully fired and burnished to an attractive orange tone, the smooth monotone surface of this coil-built vessel gracefully contrasts with its bulbous curving shape. The elegant curvilinear form of the present bottle may have been inspired by a soft leather or animal skin pouch used to transport liquids such as wine or water. Its narrow waisted neck and garlic-form mouth would have created comfortable surfaces for grip while filling or pouring. 

本瓶紅陶發色明艷，打磨光滑，平滑表面與蒜頭瓶曲綫對比分明，古雅樸麗，以泥條盤築法成型。蒜頭瓶器型或啓發自盛載酒水之軟皮袋，瓶頸纖幼細，近口沿處形如蒜頭，相近乃為斟酒或水時方便握瓶而設計。