1) Door frame
鸡翅木
2) chicken wing
鸡翅
1.
Effect of compound salt solution on meat quality indexes of chicken wing;
复合盐溶液对鸡翅肉品质参数的影响
2.
Pre cooked at 100℃, chicken wings and feet were submerged in puckling solution for Sichaun Paocai at 25℃～30℃ for 8～10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.
对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明，鸡翅、鸡爪经１００℃预煮去生后，在２５℃～３０℃四川泡菜液中泡制８～１０天，泡制终点酸度为３。
3) chicken legs and wings,
鸡腿和鸡翅，
4) braised chicken wing
焖鸡翅
5) Stewed shark's fin with chicken shreds
鸡丝鱼翅
6) Vanellus duvaucelii
距翅麦鸡
补充资料：鸡翅木
鸡翅木 即鸂鶒木。见“鸂鶒木”。
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