Chinese stone grinders have a long history and are an important part of traditional Chinese agricultural and food-processing tools. They were widely used for grinding grains, spices, herbs, and other materials into flour or paste. Here are some key types and their uses:
1. Stone Mill (石磨, *Shi Mo*)
– Function: Used to grind grains (wheat, rice, corn) into flour or to make soybean milk and tofu.
– Design: Consists of two circular stones—a stationary lower stone and a rotating upper stone with a hole for feeding grains.
– Usage: Hand-operated or animal-powered in ancient times; modern versions may use electric motors.
2. Mortar and Pestle (石臼和杵, *Shi Jiu & Chu*)
– Function: Crushing herbs, spices, or medicinal ingredients.
– Design: A heavy stone bowl (mortar) with a club-shaped pestle for pounding.
– Usage: Common in traditional Chinese medicine (TCM) and cooking (e.g., grinding peppercorns or sesame paste).
3. Stone Grinder for Ink (砚台, *Yan Tai*)
– Function: Used in calligraphy to grind solid ink sticks into liquid ink.
– Design: Flat stone slab with a shallow depression for water and grinding.
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4. Water-Powered Stone Mill (水磨, *Shui Mo*)
– Function: Large-scale grain processing using hydropower in ancient China.
– Historical Use: Efficient for milling flour in regions with flowing water.
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Cultural Significance
– Symbolizes diligence and traditional craftsmanship in Chinese culture.
– Still used in rural areas and for artisanal food production (e.g., stone-ground tea, sesame oil).
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