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What kind of turtle is the Golden-headed Box Turtle? Breed characteristics and habits
The Golden-headed Box Turtle (Cuora aurocapitata), also known as the Ten-thousand-gold Turtle, is classified under the family Geoemydidae, genus Cuora, species Golden-headed Box Turtle. In China it is distributed in Anhui; it has not been reported abroad. [Morphological characteristics] The head is relatively long, with the top of the head golden yellow, the eyes relatively large, and the upper jaw slightly hooked. The carapace is dark reddish-brown, scattered with pale yellow spots. The plastron is yellow, with basically symmetrically arranged black markings on the scutes; the carapace and plastron, and the pectoral scutes and abdominal scutes, are connected by ligaments. The dorsal side of the limbs is grayish-brown, the ventral side is golden yellow, and the toes are webbed.
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Steamed Snakehead Fish in a Clear Broth: Recipe and Techniques Explained
Main ingredients: 1 snakehead fish (weighing 1 jin, about 600 g), 2 stalks each of lemongrass and scallion, 1 sprig of cilantro, 2 slices of ginger, 1 liang (about 40 g) of celery, 2 liang (about 80 g) each of napa cabbage and pork loin, 2 bird's eye chilies. Seasonings: 1 tbsp each of fish sauce and doubanjiang, 1 tsp of sugar, 3/4 tbsp of dark soy sauce, a pinch each of pepper, sesame oil and Shaoxing wine, the juice of 1 lime, 2 cups of water (or stock). Method: 1. Scale the snakehead fish, clean it, and along the dorsal fin
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Symptoms and Prevention Methods of Swollen Head Syndrome in Chickens
I. Disease Overview: Swollen Head Syndrome in chickens is an infectious disease of chickens caused by avian pneumovirus with secondary infections such as pathogenic Escherichia coli, mainly characterized by swollen head and characteristic neurological symptoms; in laying hens it can also cause a drop in egg production and reduced hatchability. II. Epidemiological Features: SHS mainly affects chickens (broiler breeders, commercial laying hens, and broilers can all be affected) and turkeys. Chickens and turkeys are the known natural hosts. SHS is mainly transmitted horizontally through contact; the digestive tract and nasal cavity of sick or recovered chickens
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Prevention and Treatment of Fulminant Hemorrhagic Disease in Silver Carp and Bighead Carp in Hill Ponds and Reservoirs
In 2005, a large-scale die-off of silver carp and bighead carp occurred in the Mianhuatan Reservoir, affecting 200 mu with a mortality rate of 70%. The disease was prone to recurrence and difficult to control, and was diagnosed as fulminant hemorrhagic disease of silver carp and bighead carp. This disease is highly harmful, and fish farmers should attach great importance to it. I. Epidemic situation: The disease readily becomes epidemic from March to May and from August to October each year, with mortality during outbreaks reaching as high as 70-90%. II. Symptoms: "Dark floating head" often occurs, initially at
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Detailed Home-Style Recipe for Astragalus and Snakehead Fish Soup
Main ingredients: 20 g astragalus root, 450 g snakehead fish (1 or 2 fish), 3 red dates with pits removed. Method: 1. Rinse the astragalus root and red dates. 2. After slaughtering the snakehead fish, wash it clean and wipe dry. 3. Heat a flat-bottomed pan or Chinese wok, add 1 tablespoon of oil and swirl to coat the pan, put in the snakehead fish, and fry over low heat until slightly yellow, then remove. 4. Put 5 cups or an appropriate amount of water into a pot and bring to a boil, add the snakehead fish, astragalus root, and red dates and bring to a boil, then simmer over low heat for 3 hours, and add salt to taste. Characteristics: Astragalus root can tonify qi and strengthen the exterior, clear deficiency fire, and strengthen the spleen
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What should you pay attention to when eating fish head? These points need to be understood
Professor Wang Cunxin, a fish research expert at the Institute of Oceanology, Chinese Academy of Sciences, introduced that China has four major domesticated fish, namely black carp, grass carp, silver carp and bighead carp. Silver carp is also called silver carp or white silver carp. Among bighead carp, spotted bighead carp is more common, and the fish heads we usually eat in restaurants are mainly white silver carp and spotted bighead carp. The reason these two fish are used for fish head dishes is, first, because they grow quickly and can be artificially farmed; second, because black carp and grass carp mainly eat grass, while silver carp and bighead carp mainly eat plankton, so they naturally have more meat than the former two. The head of white silver carp, especially spotted bighead carp
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How do you make Five Willow Fish Head? The detailed cooking steps are all here
Ingredients: silver carp fish head, shredded ham, shredded rehydrated shiitake mushrooms, shredded bamboo shoots, shredded pickled red chilies, shredded green bell pepper, scallion, ginger, garlic, cooking wine, soy sauce, vinegar, white sugar, refined salt, MSG, pepper powder, sesame oil, water starch, salad oil, etc. Method: Remove the gills from the fish head and rinse it clean, then split it open from the lower jaw with a knife, but do not cut it all the way through, so it opens into one large piece shaped like a "hinge." After rinsing clean, marinate briefly with cooking wine and refined salt, place on a plate and steam over high heat for about 15 minutes, then take it out and pour off the liquid from the plate. Heat a wok over the fire, pour in oil, and add the several kinds of shredded ingredients to the wok to stir-fry
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Key points for autumn and winter rearing techniques of black carp, grass carp, silver carp and bighead carp broodstock
Broodstock rearing is an important part of the artificial propagation of black carp, grass carp, silver carp and bighead carp. The feeding and management work in autumn and winter directly affects the induced spawning results of the following year, so it must be given full attention. 1. Conditions and clearing of the broodstock pond. The pond for rearing broodstock should not only be close to the spawning pond but also have good water source conditions, and be convenient for irrigation and drainage. The pond bottom should have little mud; for silver carp and bighead carp ponds, a mud depth of 20 cm is sufficient, while black carp and grass carp ponds should contain little or no mud. The area should be 2000-3300 sq m, with a water depth of about 1.5 m. Broodstock rearing
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Horsehead Loach
English name: Acantopsis choirorhynchos. Common name: Green Algae Mouse. Origin and season: native to Xishuangbanna, China (the lower reaches of the Lancang River), Thailand and other places. Description: Body slender, slightly compressed. The highest part of the body is vertically above the origin of the pectoral fins, sloping sharply downward toward the front and relatively straight toward the rear; head long, compressed. Snout exceptionally long, slightly pointed at the front. Eyes superior, not visible from a ventral view, clearly located on the posterior half of the head. Mouth inferior; the edge of the upper lip has well-developed but sparse protrusions, with the lateral ends connected to the base of the mouth-corner barbels. The postlabial groove is very deep. Barbels 3 pairs: 2 pairs of rostral barbels and 1 pair of mouth-corner barbels. The outer margin of the dorsal fin is slightly convex; the left and right bases of the pectoral fins are pressed closely together; the pelvic fins are short and small, with the left and right bases pressed closely together; the anal fin is short; the caudal fin is deeply forked. The body is covered with fine scales, and the head is scaleless. The lateral line runs straight, with more than ten small black spots along it, and several large brown patches crossing the middle of the back are faintly visible. There are two black longitudinal stripes from the tip of the snout to the anterior margin of the eye; all fins are light brown and spotless. Body length can reach 180 mm.
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Home-style recipe for ribbon fish head, easy to learn in a few simple steps
Cuisine: Sichuan cuisine Ingredients: top-quality silver carp head, premium Wulong sweet potato starch noodles, authentic Jinhua ham, Pengzhou pickled mustard greens and other ingredients. Although the preparation of this dish is not complicated, the key lies in controlling the heat. Method: First, stir-fry the pickled mustard greens, pickled chili peppers and Sichuan peppercorns in hot oil until fragrant, then add stock and simmer to bring out its fresh aroma. Next, put the cleaned silver carp head into the pot and simmer until it is medium-rare, then add an appropriate amount of sweet potato starch noodles. After a few minutes, a delicious, fragrant, hot-and-sour fish head soup is ready.
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