TYPE OF CHINAWARE

Type of chinaware	Function
Chopstick	Carrying the food pick the food
Chinese tea cup	to serve Chinese tea
Clay pot	also known as clay pot a technique of cooking food in an unglazed clay pot which has been soaked in water so as to release steam during the cooking process
Tea pot	Teapots usually have an opening with a lid at their top, where the dry tea and hot water are added, a handle for holding by hand and a spout through which the tea is served. Some teapots have a strainer built-in on the inner edge of the spout. A small hole in the lid is necessary for air access inside to stop the spout from dripping and splashing when tea is poured. In modern times, a thermal cover called a tea cozy may be used to enhance the steeping or to prevent the contents of the teapot from cooling too rapidly.
Rice bowl	To serve rice
Small plate	To put the dish
Chinese spoon	A type of spoon used in Chinese cuisine with a short, thick handle extending directly from a deep, flat bowl. It is used for eating soups, stews, or loose solids such as rice, and is commonly made using porcelains and ceramics. Although normally used as an eating utensil, larger versions of the Chinese spoon are also used as serving spoons or ladles. Some varieties have a tessellated form and most are able to be stacked on top of one another for storage.
Chopstick rest/stand	Is tableware, similar to a spoon rest, used to keep chopstick tips off the table and to prevent used chopsticks from contaminating or rolling off tables. Chopstick rests are found more commonly in restaurants than in homes. They come in various shapes and are made from clay, wood, plastic, metal, glass, porcelain or precious stones such as jade.