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Pulao (Chinese: 蒲牢), known in some early sources also as tulao (徒牢), and Pu Lao, is a Chinese dragon, and one of the nine sons of the dragon. It is said in Chinese mythology that he likes to "roar", and therefore he is traditionally depicted on top of bells in China, and used as the hook by which the bells are hung.
Pulao may refer to: Pilaf , a popular rice dish consumed mainly in Central Asia, South Asia and the Middle East Pulao (dragon) , a small dragon that appears as a decoration on Chinese bells
Pulao's roar is so mighty that it can shake heaven and earth. This dragon is often engraved on bells, and there's a bronze culture of this dragon on the Big Bell Temple in Beijing.
Feng (mythology), an edible monster that resembles a two-eyed lump of meat and magically grows back as fast as it is eaten. Fenghuang, Chinese phoenix; Fenghuang. Feilian, god of the wind who is a winged dragon with the head of a deer and tail of a snake.
The nine sons of the dragon is a traditional name for a set of mythological creatures whose imagery is used in certain types of decorations. The concept was first mentioned by Lu Rong in the Ming Dynasty, although similar set of creatures (not necessarily nine) is recorded even earlier.
The Chinese dragon or loong [1] is a legendary creature in Chinese mythology, Chinese folklore, and Chinese culture generally. Chinese dragons have many animal-like forms, such as turtles and fish, but are most commonly depicted as snake-like with four legs.
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.
The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A number of fried rice recipes have been developed in China, such as Yangzhou and Sichuan fried rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with chopped vegetables and meat. [5]