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Zhang Xiaofei: Watching an era
Suzhou Taohuawu is often compared to Tianjin Yangliuqing, both renowned for their traditional Chinese woodblock New Year paintings. However, as one approaches Taohuawu, a sense of quiet melancholy lingers in the air. The once-thriving peach blossom woodblock New Year painting, which has been practiced for centuries, now faces a difficult situation — in recent years, it has almost become a "single pulse." In Suzhou, only one New Year Painting Society remains, barely keeping the tradition alive.
Zhang Xiaofei, who was honored as a master of Chinese arts and crafts as early as 1993, is one of the few remaining figures dedicated to the creation and preservation of Taohuawu woodblock New Year paintings. In many ways, he represents an era that is slowly fading away. With over 20 years of experience in this craft, Zhang has only about 40 works left from the Taohuawu Woodcut New Year Painting Society. While this number may seem small, it's important to note that over the past century, more than 100 engraving patterns were created and preserved.
Among his many achievements, Zhang’s work "Shuixiang Yuanzhang" won first prize at the fifth national New Year painting selection in 1993 — marking a significant milestone for Taohuawu. This piece captures the lively scene of the Lantern Festival, with vivid details and over 100 characters each displaying unique expressions.
Creating a woodblock New Year painting, according to Zhang, is far more complex than painting a traditional Chinese artwork. He spent three months on a single piece, "Water Township Lantern," working daily with intense focus. From sketching to color separation, every step demands precision and creativity. It's a laborious process that requires patience and deep artistic insight.
Zhang believes that the content and form of woodblock New Year paintings are highly stylized, reflecting a blend of elegance and popular appeal. They must follow the traditional artistic language of Taohuawu, but also embrace innovation to ensure the printing process remains feasible. “It's like dancing with a donkey,†he says, highlighting the challenges and joys that come with creation.
In 1981, when the Taohuawu Woodcut New Year Painting Society was re-established, Zhang took the initiative to revive this ancient art form. At the time, the streets of Suzhou were filled with the vibrant imagery of traditional New Year paintings, and the market was alive with cultural energy.
Now retired, Zhang lives a simple life, free from modern distractions like computers or mobile phones. He continues to create Chinese paintings, finding joy in his work and a deep connection to his heritage.
Concerned about the growing isolation of Taohuawu New Year paintings, Zhang has written extensively on the subject, analyzing its artistic characteristics and advocating for practical protection. Recently, the Woodcut New Year Painting Society moved into Yuhantang, a 100-year-old house on Shantang Street. Zhang sees this as a positive development, as the area's tourism growth brings more attention and opportunities.
However, he warns that a one-sided pursuit of commercial success could harm the art. Innovation, he insists, is essential. “The old-fashioned can't be stopped, but each era should have its own peach blossom,†he says, emphasizing the need for progress while preserving tradition.
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Wood Fired Pizza Oven
Wood-fired ovens come in various styles and sizes, ranging from portable outdoor ovens to large, built-in units found in restaurant kitchens. Despite advancements in technology, the fundamental principle of using burning wood to create even, high temperatures for baking remains consistent over the centuries.
Wood-fired ovens are specifically designed for cooking pizzas using wood as the primary heat source. The wood fire heats up the bricks inside the oven, providing the perfect cooking surface for the pizza.
These ovens typically use dried hardwoods like maple, oak, hickory, and walnut to generate optimal flames and smoke. These hardwoods burn cleanly and impart excellent flavors to the food.
Once the wood-fired oven reaches full temperature, pizzas are cooked at incredibly high temperatures, ranging from 750° to 850° Fahrenheit. This intense heat allows pizzas to cook in a rapid 2 to 3 minutes, resulting in a charred crust that adds to the flavor profile.