A DOUCAI OGEE DISH, the interior painted and enamelled with a full-faced flower-head with overlapping petals, encircled by four peach and four stylized lotus-blossom scrolls, the border with eight Daoist emblems, hongbao, tied to flowersprays with bowed ribbons, the exterior with eight loose flower- and fruitsprays above a band of ruyi-heads (minute rim chips) Qianlong seal mark and of the period