The form of the "Eggplant Segment Teapot" draws inspiration from ripe eggplants on the branch—vivid and ingenious, full and upright, solid and abundant without becoming overly plump. In his teaching and training, Gu Jingzhou made the creation of the "Eggplant Segment Teapot" a fundamental exercise for beginners in Yixing pottery. He simplified complexity into manageable steps, explaining each key point systematically to facilitate mastery—from kneading the clay and beating clay slabs, to forming the body cylinder, handling the "single-palm base," and treating the mouth, neck, and shoulder. His disciple Ge Taozhong once recalled the teacher's instruction on making the "Eggplant Segment Teapot": "During those years, we personally experienced Gu Jingzhou's rigorous scholarship and strict teaching approach. I remember the first piece Master Gu selected for us was the Eggplant Segment Teapot, requiring entirely handmade construction. A clay table was placed in the center, with the five of us gathered around. Master Gu demonstrated while explaining, starting from the most basic forming techniques—how to beat clay coils and slabs to uniform thickness, how to control one's strength to properly form the teapot body, the method for handling the 'single-palm base,' how to close the mouth, and how to give the shoulder strength. He worked while teaching, patient and meticulous, utterly conscientious, repeatedly emphasizing operational requirements and demonstrating with complete concentration. Then he had us practice, requiring us to form multiple teapot bodies daily until all were qualified. Only then would he teach us to attach the handle, shape the spout, and fit the lid—progressing step by step, advancing only when each stage met standards."[1] > Front view of the Eggplant Segment Teapot --- [1] Gao Yingzi, *Gu Jingzhou: Master of Chinese Arts and Crafts* (Nanjing: Jiangsu Fine Arts Publishing House, July 2010), p. 32.