1) Zhang Fengyi
张凤翼
1.
Feng Menglong Study of Romantic Dramas Created by Zhang Fengyi Re-edited by
冯梦龙重编张凤翼传奇考论
2.
There are two clear phases of the theatrical works of Zhang Fengyi.
张凤翼创作分为明显的前后两个阶段。
2) Zhang Feng-yi
张凤翼
1.
But,Zhang Feng-yi,an opera writers in the late stage of the Ming Dynasty,had some ideas of his own,showing his distinctive moral solicitude.
有益风化的戏曲教化观一直备受明清曲家的重视,许多曲家常常借戏曲来宣扬封建伦理道德,而晚明曲家张凤翼则在戏曲的教化观上有着自己的思考,表现出独特的道德关怀。
2.
Zhang Feng-yi is an important opera writter in Ming dynasty, his works of Theatre art and San-qu have big influence on history of Theatre art, some researchers have some dissertation about Zhang Feng-yi and his works of Theatre art, but lack researchs on some basic questions, which need to research deeply; So author try to study some difficult questions in his works and resolve some problems.
张凤翼是明代一位重要的曲作家,其戏曲和散曲作品在曲学史上都有一定的影响,前辈学者有人对其人其作进行过不少论述,但在一些基本问题上却缺乏研究,还有待深入探讨;本论文针对张凤翼研究中存在的疑难问题进行专门考辨,并试图集中讨论那些悬而未决的难题。
3) Zhɑng Fengyi
张凤翼(1527～1613)
4) stuffed chicken wings with shrimp paste
百花凤翼
5) Troides species [birdwing butterflies]
翼凤蝶
6) ZHANG Yi
张翼
1.
Analysis of a Lawsuit of ZHANG Yi, a Director General of Kaiping Mines, in the Law Court of Britain;
开平矿务督办张翼赴英国法院诉讼案件评析
补充资料：龙穿凤翼汤
龙穿凤翼汤
【菜名】 龙穿凤翼汤
【所属菜系】 沪菜
【特点】 (沪菜)
【原料】
鸡翅膀（５００克）、火腿（８０克）、笋（１２５克）、水发冬菇（１６５克）、黄酒（８.５克）、盐（６.５克）、味精（少许）、鸡汤（５００克）
【制作过程】
一、将鸡翅膀用水至六成熟，取出，斩去两头骨节，抽去里面的骨。二、将火腿、笋切成与翅膀一样大小的长方块，塞入翅膀当中，扣在汤碗里，
放上酒、盐、味精、上笼蒸烂（约１小时）。三、另将冬菇用水煮熟，放在翅膀上面，再翻覆在汤碗里，冲上热汤即好。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。