1) Chicken and Crab Roe with Shrimp Balls
牡丹珠圆鸡
2) Mudaniiang-Jixi
牡丹江-鸡西
3) peony
[英]['pi:əni] [美]['piənɪ]
牡丹
1.
Analysis of the application of the form beauty of peony pattern in the folk clothes;
牡丹纹样在民间服饰中的形式美
2.
Study on method of measuring potassium content in peony leaf by distilled water at room tempreture flame spectrometry;
水浸提制备待测液火焰光度法测定牡丹叶中钾含量的方法研究
3.
Study on Biological Characters of the Pathogens of Root Rot Disease and Its Control from Peony;
垫江牡丹根腐病病原菌的生物学特性及其防治
4) Tree Peony
牡丹
1.
Effects of browning antagonists on antibrowning,growth and multiplication of tissue culture of tree peony;
防褐剂对牡丹组培褐化发生、组培苗生长和增殖的作用
2.
Phylogenetic relationship of dwarf tree peony cultivars by AFLP analysis.;
牡丹矮化品种亲缘关系的AFLP分析
3.
Control of tree peony root rot using 6 species of biocontrol fungi and bacteria;
6种生防真菌、细菌防治牡丹根腐病的研究
5) tree-peony
牡丹
1.
AM fungi diversity in the main tree-peony cultivation areas in China;
我国洛阳与菏泽牡丹主栽园区AM真菌多样性研究
2.
Natural Infection Percentage of Arbuscular Mycorrhizal in Chinese Tree-peony;
牡丹AM菌根菌自然侵染率的调查
3.
After investigated all the main tree-peony production areas,the authors found many problems on Chinese tree-peony,such as resources protection,breed-ing,variety structure,technologies of cultiva-tion and conservation,etc.
我国牡丹在发展过程中存在资源流失、市场混乱、产品结构不合理、栽培管理技术落后、基础和应用研究薄弱等多方面的问题。
6) Paeonia suffruticosa Andr
牡丹
1.
Comparison of Photosynthetic Characteristics Between Potted and Field Paeonia suffruticosa Andr.;
盆栽和地栽牡丹光合特性的比较
2.
Influences of Cold-storage Method on the Growth and Development of "Ming Xing" Paeonia suffruticosa Andr;
冷藏方式对“明星”牡丹生长发育的影响
3.
Anatomical Observation on Paeonia suffruticosa Andr.and Paeonia lactiflora Pall.Based on Phytomorphology of Stem and Leaf;
芍药和牡丹部分品种茎叶器官的解剖学观察比较
补充资料：茯苓牡丹鸡
茯苓牡丹鸡
主料：鸡胸肉
辅料：冬瓜、茯苓粉
调料：盐、料酒、鸡精、胡椒粉、山楂汁、柠檬汁、淀粉
烹制方法：
1、将鸡胸肉斜刀切成片，加料酒、盐、胡椒粉、鸡精拌匀，再加水淀粉抓匀，干淀粉中加少许茯苓粉拌匀，放入鸡肉裹匀后入油锅炸至金黄取出；
2、将冬瓜雕成树叶形状，摆盘，炸好的鸡肉放冬瓜旁边，摆成牡丹花的形状，烧少许山楂汁和柠檬汁分别浇在鸡肉上即成。
特点：造型独特，脆嫩鲜香。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。