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1. Zhou Bocheng and His Feathered Friends
A CICADA chirps complacently on a bough, quite unaware that a praying mantis is creeping up with dinner on its mind. But the mantis has little time to enjoy its conquest. No sooner has it seized its
Author: ZHA PEIDE Year 1987 Issue 4 PDF HTML
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2. The Mosuo Matriarchy
I first heard about the Mosuo matrilineal society some years ago, and it has intrigued me ever since. The Mosuo people, a branch of the Naxi ethnic minority, live near Lugu Lake, on the boundary of
Author: YUAN PEIDE Year 2005 Issue 10 PDF HTML
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3. Wuyuan, Where Time Stands Still
AS a press photographer, I have experienced numerous charming landscapes and moving stories on my trips around China. I nevertheless felt a fresh thrill surge through my body when I set foot upon the
Author: YUAN PEIDE Year 2006 Issue 3 PDF HTML
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4. Natural and Theatrical Drama at Haining by the Sea
Yanguan. Town in Haining City, Zhejiang Province offers the best vantage point for the Qiantang River tidal waves.HAINING (hai means sea, ning means peace) is a small city by the Qiantang River in
Author: YUAN PEIDE Year 2006 Issue 9 PDF HTML
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5. Wooden Bench Dragon Dances
Each nation of the world chooses an animal or bird for its symbol; Russia has the bear, the US the bald eagle and Britain the bulldog. China is distinct for being synonymous with the fabulous dragon,
Author: YUAN PEIDE Year 2007 Issue 8 PDF HTML
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6. Zhenru Temple, Hidden Deep in the Mountains
AFTER BUDDHISM was brought to China in the first century A.D., many successive dynasties constructed Buddhist temples throughout China. Ancient monks built their temples in remote mountains in order
Author: ZHA JIUXING Year 1997 Issue 5 PDF HTML
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7. Pork Loin Soft-Fried in Batter
Soft-frying is one of the basic cooking methods in Chinese cuisine. Meat coated with egg white batter is deep-fried to be crisp on the outside and tender inside. Soft-fried lean pork loin is the dish
Author: Ruan Zha Liji Year 1982 Issue 2 PDF HTML
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8. Chinese Cookery
100 grams fish fillets 2 knobs of ginger root, each the size of a teaspoon 1/8 teaspoon salt 1/4 teaspoon rice wine (or sherry) 1/4 teaspoon monosodium glutamate (MSG) 1/8 teaspoon sugar 1 teaspoon
Author: Zha Gua Zao Year 1984 Issue 4 PDF HTML
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9. Chinese Cookery
1/2 1b. pork fillet6 egg whites5 teaspoons flour5 teaspoons cornstarch1/2 teaspoon salt1 teaspoon rice wine3 cups vegetable oil for deep-fryingFor peppercorn-salt dip:1 tablespoon salt mixed with 2
Author: Ruan Zha Li Ji Year 1987 Issue 3 PDF HTML