Long Zhiren Posted July 18, 2008 at 04:43 AM Report Share Posted July 18, 2008 at 04:43 AM (edited) Okay, I finally looked at those links. I especially like liuzhou's because it has pictures. That's what makes my mouth water! It's a pretty good start. But where's the crocodile, tortoise & Dr Watson's sea cucumber? Call me old fashioned, but I'd like to have a book in my hand and study it. I guess I'll head back to the bookstores. But which one would have the best probability of having something like this? I'll probably be in Shanghai next before a quick stop in Beijing. Edited July 18, 2008 at 04:46 AM by Long Zhiren Sea Cucumber is Dr Watson's query Quote Link to comment Share on other sites More sharing options...
liuzhou Posted July 18, 2008 at 07:10 AM Report Share Posted July 18, 2008 at 07:10 AM But where's the crocodile, tortoise & Dr Watson's sea cucumber? They're not fish! Quote Link to comment Share on other sites More sharing options...
Long Zhiren Posted July 21, 2008 at 01:23 PM Report Share Posted July 21, 2008 at 01:23 PM But where's the crocodile, tortoise & Dr Watson's sea cucumber? They're not fish! But that's the trick. They're not fish, but a bunch of them have 魚! So what other non-fish have 魚 in their Chinese names? I want to study this and know these thoroughly. Mushrooms are next... Quote Link to comment Share on other sites More sharing options...
LiYuanXi Posted July 29, 2008 at 03:09 AM Report Share Posted July 29, 2008 at 03:09 AM What about 鲍鱼？Abalone is not a kind of fish i suppose. Quote Link to comment Share on other sites More sharing options...
ash05 Posted July 29, 2008 at 04:57 AM Report Share Posted July 29, 2008 at 04:57 AM (edited) are group of large carp-like freshwater fish, almost all of the genus Barbus. They are usually found in gravel and rocky bottomed fast flowing waters with high dissolved oxygen content. A typical adult barbel will range from 25 to 100 cm in length and weigh anywhere between 200 g and 10 kg, although weights of 1-2kg are more common. The name barbel derived from the Latin "barba" meaning beard[1], a reference to the two pairs of barbs - a longer pair pointing forwards and slightly down positioned - on the side of the mouth. Fish described as barbels by English-speaking people may not be known as barbels in their native country, although the root of the word may be similar. For instance, the Mediterranean barbel, Barbus meridionalis is known as barbeau méridional or barbeau truité in France, but also as 'Drogan', 'Durgan', 'Tourgan', 'Turquan' and 'Truitat'.[2] Edited July 29, 2008 at 05:50 AM by imron Quote Link to comment Share on other sites More sharing options...
liuzhou Posted July 29, 2008 at 06:49 AM Report Share Posted July 29, 2008 at 06:49 AM Ash 05, the idea isn't just to cut and paste from Wikipedia. I think we identified the fish many posts ago. Quote Link to comment Share on other sites More sharing options...
dermur Posted July 31, 2008 at 09:26 PM Author Report Share Posted July 31, 2008 at 09:26 PM Next time I'm in DaShang supermarket, I'll buy a Ba Yu, take a photo of it and post it here! Of course, this leads me to another question...what the best way to cook ba yu? I suppose steaming is the obvious method - is battered fish becoming popular? Quote Link to comment Share on other sites More sharing options...
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