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Eastern Dragon Food and ambience VideoAlexander the Great in Quran and Middle Eastern Myths Apollo.Lv Chicken This, too, would allow them to fly. Kani Salad spicy crab salad 7. Bar-B-Q Boneless Ribs.
There are more people born in Dragon years than in any other animal years of the zodiac. In this context, the Azure Dragon is associated with the East and the element of Wood.
At special festivals, especially the Duanwu Festival , dragon boat races are an important part of festivities.
Typically, these are boats paddled by a team of up to 20 paddlers with a drummer and steersman. The boats have a carved dragon as the head and tail of the boat.
Dragon boat racing is also an important part of celebrations outside of China, such as at Chinese New Year. A similar racing is popular in India in the state of Kerala called Vallamkali and there are records on Chinese traders visiting the seashores of Kerala centuries back Ibn Batuta.
On auspicious occasions, including Chinese New Year and the opening of shops and residences, festivities often include dancing with dragon puppets.
These are "life sized" cloth-and-wood puppets manipulated by a team of people, supporting the dragon with poles. They perform choreographed moves to the accompaniment of drums, drama, and music.
They also wore good clothing made of silk. In Chinese symbolism, it is a feminine entity that is paired with the masculine Chinese dragon, as a visual metaphor of a balanced and blissful relationship, symbolic of both a happy marriage and a regent's long reign.
The tiger is considered to be the eternal rival to the dragon, thus various artworks depict a dragon and tiger fighting an epic battle.
A well used Chinese idiom to describe equal rivals often in sports nowadays is " Dragon versus Tiger ". In Chinese martial arts , " Dragon style " is used to describe styles of fighting based more on understanding movement, while " Tiger style " is based on brute strength and memorization of techniques.
The elm cultivar Ulmus pumila 'Pendula' , from northern China, called 'Weeping Chinese Elm' in the West, is known locally as Lung chao yü shu : 'Dragon's-claw elm' owing to its branching.
While depictions of the dragon in art and literature are consistent throughout the cultures in which it is found, there are some regional differences.
For more information on peculiarities in the depiction of the dragon in East Asian, South Asian, and Southeast Asian cultures, see:. Nine-Dragon Wall , Datong detail.
From Wikipedia, the free encyclopedia. Redirected from Eastern Dragon. For the airlines, see Loong Air. Main article: Longshen. Main article: Yellow Dragon.
Main article: Nine sons of the dragon. Main article: Dragon zodiac. See also: Five elements Chinese philosophy.
Main article: Dragon boat. Main article: Dragon dance. See also: Fenghuang. Non-Imperial Chinese dragon in Shanghai.
An Instinct for Dragons , hypothesis about the origin of dragon myths. Chiang Mai: Cognoscenti Books.
Kyoto National Museum. Beyond the Legacy of Genghis Khan. Brill Academic Publishers. Routledge publishing. Ultravisum, Walsh An introduction to Chinese culture through the family.
State University of New York Press. Ten Speed Press. Dinosaurian Faunas of China. China Ocean Press, Beijing. BBC News Online. Retrieved Nature , : — Verhandelingen der Koninklijke akademie van wetenschappen te Amsterdam.
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Sizzling Soup with Chicken or Shrimp For 2 6. Hot and Sour Seafood Soup For 2 7. Vegetables with White Rice. Sauteed Green Bok Choy seasonal Sauteed Broccoli in Garlic Sauce 9.
Dry Sauteed String Beans 9. Sauteed String Bean in Garlic Sauce 9. Eggplant in Garlic Sauce Tofu in Black Bean Sauce Ma-Po Tofu Szechuan Style Tofu Home Style Moo Shu Vegetables with 4 Pancakes Poultry with White Rice.
Chicken in Garlic Sauce S 7. Szechuan Chicken S 7. Moo Goo Gai Pan S 7. Curry Chicken S 7. Chicken with Snow Peas S 7.
Sweet and Sour Chicken Chicken with Cashew Nuts Kong-Pao Chicken Ginger Chicken with String Beans Chicken and Shrimp Combination Eggplant with Chicken in Garlic Sauce Moo Shu Chicken with 4 Pancakes Sizzling Platters Sauteed w.
Delicious and comes sizzling to you table. Salmon Teriyaki Seasonal Chicken Sizzling Beef Sizzling Shrimp Sizzling Surf and Turf Sizzling Scallop, shrimp and beef Pork with White Rice.
Shredded Pork in Garlic Sauce S 7. Szechuan Pork S 7. Sweet and Sour Pork Twice Sauteed Pork Moo Shu Pork with 4 Pancakes Beef and Lamb with White Rice.
Beef in Garlic Sauce S 8. Szechuan Beef S 8. Pepper Steak S 8. Beef with Snow Peas and Black Mushroom Mongolian Beef Eggplant with Beef in Garlic Sauce Shredded Beef Hunan Style Moo Shu Beef with Pancakes Mongolian Lamb Szechuan Lamb Seafood with White Rice.
Shrimp in Garlic Sauce S 8. Szechuan Shrimp S 8. Shrimp with Snow Peas S 8. Shrimp with Lobster Sauce S 8. Curry Shrimp S 8.
Sweet and Sour Shrimp Kong Pao Shrimp Shrimp with Cashew Nuts Eggplant with Shrimp in Garlic Sauce Shrimp in Chili Sauce Moo Shu Shrimp with 4 Pancakes Scallops with Broccoli or Mixed Vegs.
Scallops in Garlic Sauce Szechuan Scallops Calamari in Black Bean Sauce Ma-La Calamari with Basil Salmon in Black Bean Sauce Noodle and Fried Rice.
Beef or Shrimp Fried Rice S 6. House Special Fried Rice Beef or Shrimp Lo Mein S 6. House Special Lo Mein Beef or Shrimp Chow Mein S 6. House Special Chow Mein Singapore Mai Fun Vegetable Delight 9.
Tofu with Mixed Vegetables Seafood Platter Gourmet Specialties with White Rice. Chicken Amazing Chicken breast, stir-fried with a variety of Chinese vegetables in chef's special sauce, which makes this dish amazing Tangerine Chicken Tender pieces of chicken light dipped in lotus flour and quickly fried until crispy outside tender inside, then enhanced by tangerine sauce.
The tangerine rinds are cooling and energizing. Lemon Chicken Crispy white meat chicken topped w. Triple Delight A special combination of jumbo shrimp, beef and chicken, delicately balanced with a variety of vegs.
Ma-La Chicken with Basil Chicken breast sauteed w. The tangerine rinds are cooling and energizing Green Tree Beef Sauteed beef on top of asparagus.
Lamb in Two Style Two separate lamb presentations, one is prepared with scallions in a light brown sauce, the other one is in a hot Szechuan sauce.
Ma - La Lamb with Basil Sliced leg of lamb sauteed w. Crystal Shrimp Lightly fried jumbo shrimp, sauteed w. This unique preparation enables you to enjoy the exquisite taste of the shrimp delicately flavored w.
Coral Shrimp Lightly fried jumbo shrimp sauteed in a sweet garlic sauce and topped with honey roasted walnuts Truly a remarkable dish fit for a king Tri Star Seafood and Chicken Chinese culinary tradition is revived in this splendid combination of scallop, shrimp and slices of chicken breast precisely balanced with green scallions Aromatic Roast Duck Imperial Seafood An elegant combination of lobster, scallops, shrimp sauteed with vegs.
Shrimp Amazing Jumbo shrimp stir-fried w. Accompanied by mixed vegs. In a delightful sauce Happy Family Fresh scallops, roast pork, beef sauteed with garden vegetables in a charming light brown sauce, surrounded by fried shrimp and lemon chicken Sesame Shrimp Light fried jumbo shrimp, quickly sauteed and pan flipped over a high flame, blended in an exquisite sesame sauce Sesame Scallops Light fried fresh scallop, quickly sauteed and pan fried over a high flame, blended in an exquisite sesame sauce House Special Tofu Deep fried bean curd mixed with roast pork, shrimp, chicken, bamboo shoots and mushrooms in a spicy tangy sauce Honey-Moon, Couple An outstanding dish of sauteed jumbo shrimp rolled in white meat chicken crepe, served with fresh vegetables and basil in house special sauce Honey Walnut Shrimp Hong Kong style Chinese recipe of crispy battered fried shrimp tossed in a creamy sauce topped with sugar coated walnut.
Chicken Wing. Boneless Ribs. Ma-Po Tofu Szechuan Style. Chiao are also referred to as Chiao-Lung or Kiao. They are said to begin as a fish, and, at a considerably old age, turn into a dragon.
They are scaled dragons. After the Chiao stage, from about one thousand years to one thousand five hundred years old, the dragon grows rapidly.
This is when the dragon becomes a Lung dragon. This takes place over the five hundred year period. Lung are also called Li-Lung or Chih-Lung. Unlike some dragons, they are hornless and symbolize the scholar.
These dragons can gain horns, but only after about five hundred years. When the dragon is between the ages of one thousand five hundred and two thousand, he or she will become a Horned Dragon.
They will gain horns and thus look much wiser in the process. After the dragon is two thousand years old, they become a Ying-Lung.
They are winged dragons that are also scale-less. They gain wings only after they've been around for about one thousand years, and they never have scales.
Eastern dragons were revered and honored as demi-gods. They were the primary source of rain, which the Chinese viewed as essential to life.
The only fears that Chinese dragons had were simple. Dragons feared tigers, perhaps due to the fact that they were the 'opposites' of each other in the Chinese Zodiacs.
Well, Chinese believe in balance, like the Yin Yang. For all good, there must be bad. For all brave, there must be some fear.
Each fear has an element:. Most of the Eastern dragons could also shape shift. They could take the form of different creatures, such as beasts or man.
Whensoever they did this, they were always the most beautiful and kind of all the species. In turn, other animals, including humans, could become dragons.
Mainly through magic, people could turn into one of these amazing beasts. One story is of a man studying magic to change into a dragon. Another has it that a boy swallowed a dragon pearl and transformed into one.
There is also the Dragon's Gate, where fish can take the challenge to become a dragon. They must swim against torrents of water and clear a huge leap, and if they complete this they can become a dragon themselves.
In addition, the dragons are said to rise from this gate in to the skies in the spring and descend into the waters in autumn.
All Chinese dragons are said to have one hundred and seventeen scales total. Eighty-one of these scales are 'yang', or the active, dominant, moving force.
The other thirty-six scales are said to be of 'yin', or the passive, recessive, accepting force. This is said to keep the dragon in balance.
The Koreans speak of the following: Mang are four-toed dragons.
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