1) the LIU Mu from Pengcheng
彭城刘牧
2) Liu's Genealogy in Peng Cheng-tang
彭城堂刘氏族谱
3) LIU Mu
刘牧
1.
Based on the author s former textual researches and new evidence, this paper sets forth new viewpoints on the issue concerning the two figures with the same name of LIU Mu in the Northern Song Dynasty from different angles.
本文在笔者以前考证的基础上,又以读书所得新证据对北宋两刘牧的问题进行了不同角度的考证。
2.
This paper makes a textual research and discrimination on six issues including that of the author of the two books, concludes that there are two persons called LIU Mu in the Northern Song Dynasty, Yi shu gou yin tuwas supplemented by HUANG Lixian, and Yi shu gou yin tu yi lun jiu shiwas not written by LIU Mu.
得出北宋有二刘牧、前刘牧著《易数钩隐图》、黄黎献为之续补等结论。
5) the LIU Mu from Sanqu
三衢刘牧
1.
By the result from the latest researches, the paper reverses the accomplished conclusion and points out: (1) the LIU Mu from Sanqu had not written any works related to Yi; (2) the transmission pedigree concerning the He tu (River Diagram) and Luo shu (Luo Chart) mentioned by ZHU Zhen has.
并以考证结果为根据,对诸多已成“事实”进行了商榷,指出：三衢刘牧无任何易学著作存世；朱震等有关“河洛”图书的传承代次,全是瞎说,不可再引以为据；“河洛”图书内容出于彭城刘牧著一卷本《易数钩隐图》之后,很可能是其弟子窜人；范谔昌的“象学”并不讲“河洛”图书,以此溯及陈抟之“象学”亦非“河洛”内容；范氏晚于彭城刘牧,并非其师等。
6) Peng Cheng weir
彭城堰
补充资料：彭城鱼丸
彭城鱼丸
【菜名】 彭城鱼丸
【所属菜系】 江苏菜
【特点】 鱼丸清淡洁白，滑嫩爽口，尤宜老入食用。
【原料】
活鲤鱼一尾（重约1000克）。 猪肥膘50克、水发粉丝100克、熟菜心25克、熟火腿片15克、鸡蛋清25克、水发冬菇10克。绍酒25克、葱15克、姜10克、盐3.5克、淀粉25克、味精2克、芝麻油15克、鸡清汤500克。
【制作过程】
将鲤鱼治净。斩下头尾，取净鱼肉，洗净后同猪肥膘一起斩成茸，放入钵内，加绍酒、葱姜汁、鸡蛋清、鸡清汤、精盐搅拌上劲后，加入斩碎的粉丝和干淀粉，调成糊状。将鱼头尾洗净，下水锅焯水后加精盐、绍酒、葱姜上笼蒸熟。将锅置火上，放入冷水，将鱼糊挤成大桂圆形状的丸子放入水锅中，待水沸时，鱼丸即熟，捞出。锅置火上放熟猪油，放入葱姜炸黄出香时捞出，加入鸡清汤，倒入鱼丸、菜心、火腿片、冬菇片，加入绍酒、精盐。味精，烧沸后勾芡，淋入芝麻油，”装入长腰盘中，将蒸熟的鱼头尾饰在盘子两头即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。