Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa ngu-Liang Hou

Uyilo olubizwa ngokuba yi-Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa olwenziwe ngu-Liang Hou ngumwini obekekileyo webhaso elinobukhazikhazi le-2025 Ibhaso Lentsimbi le-A' Design Award Kudidi Lokhuphiswano lwe-Uyilo lweZixhobo zokuBhaka, iTafile, ukuSela kunye nokuPheka.

IntsimbiIzixhobo zaseKhitshini· 2025

Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa

ngu Liang Hou

Umxhasi: Zhejiang University

Umwini we-Ibhaso Lentsimbi le-A' Design Award Kudidi Lwe-Izixhobo zaseKhitshini

10,812

Umwini Webhaso Oqinisekisiweyo

Qinisekisa Isimo Sebhaso se-#165829

Jonga kwi-A' Design Award Uxwebhu Lweendaba Ibheji Yembasa

Imibala

Uyilo

Malunga ne-Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa

Umbhalo weNcwadi: Coastal Bam yingqokelela yetyuwa eyilelwe ukuqokelela umtya wetyuwa emimandleni esecaleni kolwandle kwezantsi-mpuma yeChina. Ityuwa emakhaza ibekwa kwifonolo yamacwecwe amanani asemantla achukumisekayo evuliweke, ithathwe ngesandla kwimisebenzi yemihla ngemihla yokupheka. Kumoya onobushelelezi, ityuwa emakhaza incibilikela kancinane, umtya wetyuwa udlule kwi filtha ezimbini zamacwecwe azolukiweyo ezicandayo ubushiza. Umtya wetyuwa ococekileyo emva koko usetyenziswa ukwenza itofu kunye nemveliso zesoya ezinye okanye ukunonga ukutya. Amafonolo asemantla asontiweyo ngesandla ejoyinwe kwibhotile yentsimbi engagcini ukubola engamamillilitha 300, edibanisa ubugcisa bendawo lolo kunye nomsebenzi wemihla ngemihla wasekhitshini.

Ukuqatshelwa

Malunga ne-Ibhaso Lentsimbi le-A' Design Award

Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa ngumphumeleli weIbhaso Lentsimbi le-A' Design Award, ukuqatshelwa okuhlonitshwayo okunikwa imiyilo elungileyo eyanelisa iimfuno zobungcali neemveliso ezilindelekileyo kwimveliso ezicwangciswe kakuhle. Abaphumeleleyo beNtsimbi babonisa ubuchule obukhulu, ubuchule obuphezulu, ukuqonda kwengcali namandla okuyila abayili babo. Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa iyathenjwa ukuba ibe yimveliso exatyiswa kakhulu, edunyiswayo nethandwayo esebenzayo neyinto entsha. Lo myilo uphumeleleyo weIbhaso Lentsimbi le-A' Design Award udibanisa iindlela ezilungileyo kakhulu zemboleko kwaye unezimpawu zobuchwephesha ezifanelekileyo ezidityaniswe nolwazi netalente. Coastal Bam Umsebenzi Ophambili: Ingqokelela yeTyuwa iyahlonelwa ngenxa yenkcukacha yayo kwaye yacwangciselwa ukunika uphuculo lomgangatho wobomi olunceda ukwenza ihlabathi libe yindawo engcono.

Emva Koyilo

Ikhithi Yeendaba

Iziqinisekiso, amalungu eqela kunye neenkcukacha zobugcisa ezinikezelwe ngumyili.

Iimpawu Ezizodwa: CoastalBam Jar is a salt container designed for Chinese coastal communities to collect brine from coarse salt used in tofu and soy product preparation. It integrates dual bamboo weaving filters with a metal vessel to improve durability and hygiene. Drawing from regional customs and Feng Shui principles, the design modernizes tradition while ensuring cultural relevance and everyday usability.
Imilinganiselo nePakishini: Overall Height: 12.00 cm
Crystal Funnel Diameter: 16.00 cm
Crystal Funnel Height: 2.50 cm
Filter Funnel Diameter: 10.00 cm
Filter Funnel Height: 8.00 cm
Metal Bottle Opening Diameter: 10.00 cm
Metal Bottle Bottom Diameter: 6.00 cm
Metal Bottle Capacity: 300 ml
Bamboo Weaving Filter Aperture: 2 mm (Crystal Funnel), 0.5 mm (Filter Funnel)
Bamboo Weaving Funnel Material: Southeast Coastal Moso Bamboo
Metal Bottle Material: Aluminum Alloy (Corrosion-resistant Treatment)
Weight: Approx. 500 g
Color: Natural Bamboo Color, Green (Plastic Ring)
Iithegi: Bamboo weaving, folklore, kitchenware, fishermen, salt pot
Ubuchwepheshe Bokuvelisa: CoastalBam Jar combines traditional handmade bamboo weaving with modern metal processing technology. The bamboo weaving part adopts hexagonal holes and cross weaving method, which not only enhances the air permeability and filtration effect, but also ensures the smooth flow of brine. The metal bottle body is closely integrated with the bamboo weaving part through precise CNC processing.
Umngeni Woyilo: The most challenging aspect of this project was mastering the bamboo weaving techniques. As a beginner in this ancient intangible cultural heritage craft, I initially felt overwhelmed by the vastly different rules of each weaving method. Under the guidance of traditional artisans, I practiced tirelessly—from cross weaving to trapezoidal weaving, and finally to hexagonal weaving. My fingers were cut countless times during this process. Ultimately, I mastered each method and understood their unique characteristics, allowing me to seamlessly integrate this ancient craft into the design.
Uphando: This design research is an applied ethnographic study aimed at improving tools for coastal fishermen. The goal was to create a sustainable salt jar that aligns with traditional practices while solving issues like brine contamination. Through fieldwork and material testing, we identified challenges in fishermen’s cooking routines. The Brine Jar features an open-mouth design, inspired by fishermen’s habit of using their fingers to measure salt and the tradition of leaving coarse salt for Feng Shui purposes. We also explored bamboo weaving techniques to integrate them into the design.
Inkuthazo: Inspired by traditional fishermen in southeastern China, this design addresses the local practice of collecting brine from deliquescent coarse salt, which contains magnesium chloride impurities. To support this sustainable process, porous salt jars are crafted using regional bamboo weaving techniques. Bamboo, known for its flexibility and fast growth, is deeply rooted in the local culture and offers an eco-friendly solution for effective brine filtration.
Ubude Beprojekthi: This project commenced in January 2024 in Ningbo, Zhejiang, China, and was completed in March 2024 in Xiangshan, a traditional fishing village in Zhejiang. Following its completion, the design received the prestigious Red Dot Design Award in June 2024, recognizing its innovative approach and cultural significance. In October 2024, the project was showcased at the Red Dot Museum in Singapore.
Ukuhamba Komsebenzi: Step 1: The user places the coarse salt on top of the crystal funnel and uses their hand to scoop the salt for daily cooking.
Step 2: In the humid coastal environment, the coarse salt gradually deliquesces, and the brine flows into the filter funnel, where impurities are further separated to yield clean brine.
Step 3: The user uses the collected brine to make traditional soy products or season food.
Amalungu Eqela: Liang Hou
Wenqi Wu
Yichen Chen
Hanshu Shen
Amagunya Emifanekiso: Image #1: Creator LiangHou, CoastalBam Jar, 2024.
Image #2: Creator LiangHou, CoastalBam Jar, 2024.
Image #3: Creator LiangHou, CoastalBam Jar, 2024.
Image #4: Creator LiangHou, CoastalBam Jar, 2024.
Image #5: Creator LiangHou, CoastalBam Jar, 2024.