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However, these words are not reflected in modern linguists' knowledge of the Gunaikurnai language, where, for example, the word for river is wun wun or wurn wurn. [18] Variations of tarla and gany have been recorded meaning "little" and "fish" respectively. [19] Wy Yung: Some sources give spoonbill, [20] others a type of duck. [21] Yallourn
the Gunaikurnai people have rights to access and use Crown land for traditional purposes within existing laws. These uses can include hunting, fishing, camping, and gathering. funding to be provided to the Gunaikurnai for the purposes of managing their affairs, for investment in economic development and strengthening of their cultural identity ...
What Blake attributes as a distinction between 'alveolar' and 'laminal' consonants is better described as a distinction between dental and post-alveolar pronunciation on nasal and stop consonants. This is a distinction in indigenous language families of the Australian south-east such as Yuin-Kuric (incl. Ngunnawal and Dharug ) and the Gippsland ...
Brataualung language is a variety of what is generally classified as Gunai, which itself is classified by Robert M. W. Dixon as Muk-thang According to Alfred William Howitt, the Brataualung, together with the Braiakaulungl and Tatungalung all spoke dialects of Nulit and Nulit, Muk-thang and the Thangquai spoken by the Krauatungalung were mutually unintelligible.
Kuai (Chinese: 膾 or 鱠) was a Chinese dish consisting of finely cut strips of raw meat or fish, which was popular in the early Chinese dynasties. According to the Book of Rites compiled between 202 BCE and 220 CE, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips.
A recipe for fried Rohu fish is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. In this recipe, the fish is marinated in asafoetida and salt after being skinned. It is then dipped in turmeric mixed in water before being fried. [10]
Garudhiya or garudiya (Dhivehi: ގަރުދިޔަ) is a clear fish broth.It is one of the basic and traditional food items of Maldivian cuisine.The broth is based on tuna species found in the nation's ocean waters such as skipjack (kanḍumas or goḍa), yellowfin tuna (kanneli), little tunny (lațți), or frigate tuna (raagonḍi).
Yuxiang shredded pork (simplified Chinese: 鱼香肉丝; traditional Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) [1] is a common dish in Sichuan cuisine. Yuxiang is one of the main traditional flavors in Sichuan.