年年有餘｜Surplus Every Year

這張作品「紅燒午魚」是水彩課的作品，也是我很喜歡的一張❤紅燒午魚是我阿姨的拿手好菜，常在餐桌上見到這道料理。艷紅辣椒、金黃薑絲和鮮綠蔥段色彩繽紛，視覺上非常熱鬧。雖然細節很多，花費了不少時間；但最後也成功讓魚的香味從畫中飄出，獲得不少好評，也被選為期末展出的作品之一。不少朋友回覆我「香魚畫紅燒魚」有種同類相煎的奇妙趣味（？）😂 剛好農曆新年要到了，畫作主題正好適合春節，預祝大家新年快樂，年年有魚/餘！🎉🐟

This work was painted during the watercolor courses and is one of my favorites.❤ The braised fourfinger threadfin is one of my auntie’s signature dishes. I often see it on the dinner table. The red hot chili pepper, shredded golden ginger and green onion made the dish colorful and lively, but they also made abundant details which took me much time. Luckily, through people’s reactions I knew I successfully demonstrate the texture and fragrance of this dish by my work. The painting was selected as one of the paintings for exhibition. Some friends replied me that it was interesting to see Sweetfish paint a fish dish, which is like I ate my similar kind creature. 😂 By the way, this work was suitable for Chinese New Year. Because fish(魚) and surplus(餘) are homonyms in Mandarin, we always have a fish dish in the family reunion dinner on Lunar New Year’s Eve to symbolise great fortune. Wish you a happy Chinese New Year and surplus every year!

這是第二季水彩課的期末作品。練習的首要目標，是將不重要的地方虛化，以凸顯主旨。我最大的問題，就是很容易將所有細節都畫得很清楚，以至於沒有重點。讀美術班時不曉得繪畫要分輕重，總是希望能畫得越逼真、寫實越好，因此每個地方都很費力地刻畫。現在以歸零的態度重新學習，才明白以前為何總是被老師問「你的重點在哪裡？」。

同時也了解畫得像並不等於畫得好，必須懂得虛實收放、輕重鬆緊等，將各種二元對立在畫面上融為一個整體，才能創作出和諧完整的美感。以前覺得像無字天書的、水彩大師謝明錩老師的教學書，也終於能了解不少了。

對於背景，我還掌握得不是很熟練；加上畫面小，因此只用了單純的色彩，撒上鹽做出水漬的效果，與主題呼應。紅燒魚上的蔥薑蒜細節非常多，畫了好久；學到了掌握重點之後，就省卻了第二條魚的刻劃時間啦！但對習慣於緊抓著細節不放的我來說，模糊抽象、放鬆失焦的部分，那種若隱若現，看不清卻又知道是甚麼、僅憑色塊創造抽象卻均衡的美感，才是最困難的。寫實與寫意，兩種不同向度的風格，都待我透過創作慢慢去掌握、體驗，畫出自己獨有的風格。