1) Jiulongbi Stone
九龙璧
1.
The various products manufactured by the Jiulongbi Stone are finding favor in more peoples eyes in the domestic and foreign markets,which will produce great economic and social benefits i.
华安九龙璧赋存于三叠统溪口组下部，其岩性为钙硅质角岩。
2) Long-Bi-Icon
龙璧图像
1.
We regard Long-Bi-Icon as the central point to get i.
本文正是以对汉画像中龙璧图像的研究作为切入点,试图通过对考古资料与文献资料的相互印证与分析,通过对龙璧图像的考释,阐释汉代审美的潜在的思维结构、审美活动特点以及汉代艺术的独特风格和面貌。
3) Jiulong
['dʒjəu'luŋ]
九龙
1.
Genesis and Crystal Morphology of Beryl in Jiulong of Sichuan Province;
四川九龙绿柱石晶体形貌与成因
4) Jiulong River
九龙江
1.
RS and GIS Based Analysis of Driving Forces of Landscape Changes in the Estuar Wetland of Jiulong River;
基于RS和GIS的九龙江河口湿地景观变化驱动力研究
2.
Preliminary estimate for the contaminations fluxes from Jiulong River to the sea;
九龙江污染物入海通量初步估算
3.
Study on PCBs in Water of Jiulong River Estuary;
九龙江口水体中多氯联苯的研究
5) Jiulongjiang River
九龙江
1.
Modeling on nutrient removal by harvesting water hyacinth from Jiulongjiang River;
九龙江流域水葫芦打捞去除水体营养盐模型研究
2.
Geological problem study for the river erosion-sedimentation environment——a case of Jiulongjiang River and Jingjiang River in Fujian Province;
河流侵蚀淤积环境地质问题研究——以福建九龙江晋江为例
3.
On the basis of former researchers work and the self on-spot observation(salt, current velocity, particle size, sediment charge), this paper studies the transportation of suspended sediments in Jiulongjiang river estuary, Fujian province, at both flood and low water seasons.
本文在前人观测及研究的基础上,通过现场观测(盐度、流速)和实地采样(含沙量、粒度),研究了福建九龙江口洪枯季悬沙输运过程。
6) Jiulongshan
九龙山
1.
Tourist Environment Carrying Capacity of the Jiulongshan National Forest Park in Tianjin City;
九龙山国家森林公园环境容量调查研究
2.
Rare and Endangered Plants of Jiulongshan Natural Reserve in Zhejiang Province;
浙江省九龙山国家级自然保护区珍稀濒危植物调查研究
3.
A programme of exploitation and utilization of natural resources in Jiulongshan′smountain areas;
九龙山自然资源开发利用规划
补充资料：东璧龙珠
菜品名称：东璧龙珠
菜品分类：福建菜
制作原料：东璧龙眼、水发香菇、鲜虾肉、饼干末、猪五花肉、精盐、鸡蛋黄、面粉、芥蓝菜、香醋、番茄酱、白糖、味精、花生油。
制作方法：将猪五花肉、虾肉别剁成茸，香菇捏干水分，切成细丁，一并加上精盐1克、味精、鸡蛋黄2个搅拌成馅料，再捏成与龙眼核大小相似的馅丸，排入盘同个蒸笼蒸熟取出。龙眼去壳，果肉逐个割一小口，剔去果核，然后把蒸熟的馅丸分别嵌入果肉中，合拢开口处，成酿馅龙眼。鸡蛋黄4个打散，芥菜叶洗净切段，面粉下锅用微火炒酥，也出晾冷后，饼干末拌匀。锅置旺火上，下花生油烧至七成热时，酿馅龙眼先粘蛋黄液，再滚匀面粉、饼干末，然后下锅炸至壳酥，呈金黄色捞出，装入盘中，与此同时，炒锅置旺火上，下花生油20克烧热，放入芥蓝叶煸炒，加白糖、精盐调匀炒熟，取出饰配盘边。上菜时，番茄酱、香醋另附小碟盛上。
菜品特点：金黄似珠，皮酥馅腴，味清鲜甘爽。
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