1) Duck's wing and bear's paw stewed
鸭翼煨熊掌
2) duck's wing and bear's paw stewed
鸭翅煨熊撑
5) canard
[英][kæ'nɑ:d] [美][kə'nɑrd]
鸭翼
1.
A study on lift-enhancement with vortex control technique of canard-spanwise blowing;
鸭翼展向吹气涡控技术增升特性研究
2.
Evaluation of engine thrust loss for canard-spanwise blowing;
鸭翼展向吹气对发动机推力损失影响的评估
6) canard wing
鸭翼
1.
Experimental investigation on the effects of the height of distant canard wing of a forward-swept configuration;
前掠翼气动布局中鸭翼高度影响的实验
2.
The authors investigate experimentally the effect of canard wing and sweep angle on longitudinal aerodynamic characteristics of canard-forward-swept wing configuration by means of forces measurement in wind tunnel.
本实验通过可变前掠翼和鸭式前翼布局的风洞测力实验,重点分析比较了平板机翼在不同掠角下的纵向气动性能以及鸭翼的影响。
3.
ln this paper the effect of the position and planform of thecanard wing on the burst process of the leading edge vortices over thedouble delta wing and the aerodynamic characteristics of the fighterconfiguration with the double delta wing are presented Furthermore,optimum fighter with the canard-double delta wing has been given.
本文给出了鸭翼对双三角翼气动特性及涡的发展和破裂过程的影响，进而分析了鸭翼位置、平面形状对全机气动特性影响的机理，并提出了合理的鸭翼双三角翼布局形式。
补充资料：红酒煨鸡翅
红酒煨鸡翅
主料：鸡翅
辅料：红葡萄酒、胡萝卜
调料：盐、料酒、鸡精、胡椒粉、酱油、姜、葱、花椒、高汤、食用油、水淀粉
烹制方法：
1、将鸡翅去翅尖，切二节洗净，用盐、料酒、酱油、姜、葱腌制20分钟待用；
2、将胡萝卜洗净去皮削成"青果形"用沸水焯熟待用；
3、坐锅点火放入油，油温至4成热时，倒入鸡翅炒至上色加入红酒略烧加入高汤、酱油、姜、葱、花椒、胡萝卜、盐、鸡精转小火烧30分钟至鸡翅软烂，汤汁鲜美时大火收汁水，再用淀粉勾芡即成，中间放鸡翅胡萝卜围边。
特点：色泽红亮，酒香味美。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。