1) southern Sichuan
川南
1.
Zircon SHRIMP U-Pb dating of the Cida alkali complex in the Dechang area, southern Sichuan, China. Geological Bulletin of China,;
川南德昌地区茨达碱性岩锆石SHRIMP U-Pb定年
2.
Research on the Characteristics of Tight Reservoir and Log Predicting for Xujiahe Formation in Southern Sichuan Basin;
川南须家河组低渗透储层特征及测井预测
3.
Space Integration of Regional Tourism Resources and Considerations for Tourist Cooperation of Southern Sichuan
川南区域旅游资源空间整合及旅游合作构想
2) South Sichuan
川南
1.
Comprehensive Evaluation of the Tourist Resources in South Sichuan;
川南旅游资源的综合评价
2.
In this paper the tourist area of south SiChuan was divided into three subareas、six sightseeing regions and seventeen scenic spots,and was classified and planned according to their exploitation value.
本文将川南旅游区按开发价值划分类型 ,进行了规划。
3) Nanchuan
南川
1.
The Surveys on the Urbanization Development State of Nanchuan City;
对南川市城市化发展的调查研究
2.
The Rocky desertification information management method in Nanchuan is rather out-of-date,which can not meet the new management need in nowadays while a large number of original Rocky desertification data have been accurnulated.
南川区国土部门有着多年的技术资料积累,而现有的手工管理模式和手段已越来越不能满足石漠化防治工程的管理需求。
3.
Basing on the social and economic development of Nanchuan County in 2008 and the market situation of G.
以2008年重庆市南川区社会经济发展状况和天麻市场行情为基础,采用农业项目投资评估方法,开展天麻生产(10000窖,r=10%)的经济分析。
4) central-southern Sichuan transitional zone
川中、川南
1.
The genetic types of the reservoir sandstones from the Xujiahe Formation in the central-southern Sichuan transitional zone;
川中、川南过渡带须家河组储集砂体成因类型及特征
补充资料：川南汤火锅
原料:
牛肉600克，毛肚300克，鳝鱼150克，鸡爪12只，土豆150克，环喉、牛肚梁、鸭长、海带、生菜、葱白、空心菜各100克。调料选用：猪油、豆瓣酱、醪糟汁各100克，豆豉、老姜、大头菜、芽菜、泡青菜各50克，干辣椒30克，味精8克，白糖35克，大蒜15克，牛肉汤、鸡汤、猪肉汤各100克，菜油150克，蚝油、蒜泥、酱油、盐各适量。
制作方法:
1、酱牛肉洗净，去筋络，切成约厚0.2厘米、长8厘米、宽5厘米的片；毛肚片切好；环喉洗净切条；牛肚粱先用清水漂洗干净，在放入开水锅中氽一下，捞出切片；鳝鱼去骨、去老头，洗净切片；鸡爪去老皮，剁去爪尖，洗净；鸭肠反复洗净，剖开划条；海带泡发好后，去杂质，洗净切条；土豆去皮，切片；生菜洗净；空心菜、葱白洗净，切节，并将空心菜用刀拍一下。以上各用料均各分成两份装盘上桌，整齐的摆在火锅四周，待用。将大头菜、芽菜、泡青菜择洗干净，均分别切成末。
2、味碟用蚝油、蒜泥、味精、酱油、盐拌制成，每人一碟，供蘸食用。
3、炒锅置火上，放菜油烧热，加豆瓣酱、豆豉炒香，放干辣椒煸几下，烹入醪糟汁、下老姜、大蒜、白糖，煮一会儿，倒入牛肉汤、猪肉汤、鸡汤，烧10分钟，打去浮沫，放猪油、味精，舀入火锅中。
4、火锅上桌，点火烧沸，撒入大头菜末、泡青菜末、芽菜末，便可烫食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条