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The queen Ye-Xian, thus, buried the fish-bones in a nearby beach, with a great quantity of gold. A year later the king's people led a revolt, and in order to appease them, the king tried to dig the fish-bones and distribute the gold to the rebelling soldiers.
Oracle bone script is the oldest attested form of written Chinese, dating to the late 2nd millennium BC.Inscriptions were made by carving characters into oracle bones, usually either the shoulder bones of oxen or the plastrons of turtles.
Grass carp is one of the most common freshwater farmed fish in China, being one of the Four Domestic Fish (四大家鱼) alongside the Black carp, Silver carp, and Bighead carp. Its meat is tender, while with little bone. Many Chinese cuisine has grass carp as a featured dish, such as Cantonese cuisine.
Fenghuang, Chinese phoenix; Fenghuang. Feilian, god of the wind who is a winged dragon with the head of a deer and tail of a snake. Feilong, winged legendary creature that flies among clouds. Fish in Chinese mythology; Four Perils; Four Symbols, also called Sixiang, four legendary animals that represent the points of the compass.
Guiyu was described by Chinese palaeontologist Zhu Min and others in 2009, based on a near-complete articulated specimen.The generic name Guiyu is a transliteration of the Mandarin 鬼魚 guǐyú "ghost fish" and the specific name oneiros is from Greek ὄνειρος "dream".
Traditionally, this fish stock was made by boiling and simmering deep-fried fish bones to achieve a milky white fish stock. [13] However, as times goes by, the local vendors adjusted the preparation method and used evaporated milk instead for convenience purposes to achieve the milky white fish stock. Hence, the locals has now grow accustomed ...
Fish bone is any bony tissue in a fish, although in common usage the term refers specifically to delicate parts of the non-vertebral skeleton of such as ribs, fin spines and intramuscular bones. Not all fish have fish bones in this sense; for instance, eels and anglerfish do not possess bones other than the cranium and the vertebrae.
Milkfish congee (Chinese: 虱目魚肚粥; pinyin: Shī mù yúdù zhōu) is a Taiwanese breakfast dish consisting of a congee with milkfish belly. [1] The dish is typically served with pepper and chopped spring onions and is often eaten at breakfast. Originating from Tainan, the dish is considered one of the national dishes of Taiwan. [2]