CATDOLL : CATDOLL: What are the crops in the cold zone? What are the fruit trees in the cold zone?

1. What are the cold zone crops?

The main crops in the cold temperate zone are spring wheat, barley, potatoes, etc., and the crop maturity system is one crop per year. The cold temperate zone is mainly distributed in Heilongjiang Province and the northern part of Inner Mongolia. The annual average temperature is below 0℃, and the average temperature of the hottest month is above 10℃. It is also called the "sub-cold zone".

Cold zone plants refer to plants that grow on snow or ice. Representatives of cold zone plants include mosses, which are distributed along the coast around the Arctic Ocean and occupy a large area in northern Eurasia and northern America, forming a roughly continuous zone around the Arctic. Another representative of cold zone plants is coniferous forests, which are mainly composed of some cold-resistant tree species such as spruce, fir, larch and pine.

2. What are the fruit trees in the cold zones?

Looking at the world's five major temperature zones, there are no fruits in the frigid regions.

Representatives of boreal plants include mosses, which are distributed along the coasts around the Arctic Ocean and occupy a large area in northern Eurasia and northern America, forming a roughly continuous zone around the Arctic. Another representative of boreal plants is coniferous forests, which are mainly composed of some cold-resistant tree species such as spruce, fir, larch and pine.

3. What are the plants in the cold zone?

Temperate plants: Temperate deciduous broad-leaved forests, wheat, beets, peanuts, cotton, maple trees, tulips, Cistanche deserticola, Aloe vera, Peruvian Tianlun column, Welwitschia orchid, Ammopiptanthus mongolia

Cistanche tubulosa, Green Bell, Golden Amber, Red Bark, Calligonum serratum, Lithops, Caragana intermedia

Cistanche deserticola cactus white thorn fruit calligonum giant column fruit calligonum

Licorice root, licorice, holly tree, oxalis, oxalis, oxalis, oxalis, oxalis

Short spike willow Purple stem willow Sea buckthorn variegated variant Long spike willow Allium truncatum

Hexi chrysanthemum Buddha belly tree white hemp desert rose apocynum venetum poplar

Tropical plants: larch, spruce, moss, bilberry, fir, spruce, pine, larch, yellow fir, hemlock, Chinese fir, cypress, juniper, Fujian cypress, fir, cryptomeria, metasequoia, cypress, Taiwan fir, cypress, cypress, Podocarpus, golden pine, pine, cedar, yew, Torreya grandis

4. Which countries are there in the Southern Frigid Zone?

Due to the existence of the obliquity of the ecliptic, the sun's direct point makes a regression movement between the Tropic of Cancer and the Tropic of Capricorn, which makes the earth's surface divided into five zones. The area with direct sunlight between the Tropic of Cancer and the Tropic of Capricorn (23.5°) is called the "tropical zone"; the area outside the Arctic Circle (66.5°) with polar day and polar night is called the "frigid zone", which is divided into the northern frigid zone and the southern frigid zone; the area between the Tropic of Capricorn and the Antarctic Circle is called the "temperate zone", which is divided into the northern temperate zone and the southern temperate zone. my country is a country with a large latitude span. The latitude of Zengmu Shoal, the southernmost point of my country, is about 4° north latitude, and the latitude of the center line of the main channel of Heilongjiang River north of Mohe, Heilongjiang Province, the northernmost point of my country, is about 53° north latitude. From the division of the five zones, my country is located in the tropical and northern temperate zones, and most of its territory is located in the northern temperate zone. The Tropic of Cancer passes through the southern coastal areas of my country, and the provinces and regions through which the Tropic of Cancer passes include Taiwan Province, Guangdong Province, Guangxi Zhuang Autonomous Region and Yunnan Province, so some areas of these provinces and regions are located in the tropics. Hainan is the only province in my country that is located in the tropics. The northernmost latitude of Hainan Island is about 20° north latitude, so Hainan is a province with summer all year round and high temperatures all year round. Therefore, during the Spring Festival every year, people from many parts of the country will go to Hainan Island to celebrate the Spring Festival and experience the tropical scenery in the cold winter. However, since the winter winds in my country are very strong, we cannot completely use the Tropic of Cancer as the division of the tropics, so the area of ​​my country with a tropical climate (the lowest monthly average temperature is greater than 15°C) is actually smaller than the theoretical value.

5. What kinds of fish are there?

1. Seabass

Sea bass, also known as spotted sea bass, is divided into sea bass and freshwater sea bass. Sea bass is larger and thicker, while freshwater sea bass is smaller and flatter. Freshwater sea bass is the most common live sea bass in seafood markets, while sea bass is mostly sold in fresh or frozen form. In terms of taste, freshwater sea bass has a lighter fishy smell and more tender meat, making it tastier than sea bass. The most classic way to eat sea bass is to steam it. Steamed sea bass is fragrant and tender, which can fully highlight the original flavor of the fish.

sea ​​bass

2. Crucian carp

Crucian carp belongs to the genus Carp and the family Cyprinidae. It has strong adaptability but slow growth. It takes about 2 to 3 years for a fry to grow to a weight of about 3 taels. Therefore, the wild crucian carp we usually see are relatively small. The larger crucian carp sold in the seafood market are mostly hybrid crucian carp, which is a breed bred by crossbreeding crucian carp and carp. The most classic way to eat crucian carp is to cook soup, such as crucian carp tofu soup.

Crucian carp

3. Large yellow croaker

Large yellow croaker, also known as yellow croaker and golden dragon, belongs to the family Sciaenidae and the genus Sciaenidae. It is mainly produced in the East my country Sea and the South China Sea. However, wild large yellow croaker is now very rare. Most of the large yellow croaker sold in the market are farmed, and the large yellow croaker farmed in the coastal area of ​​Ningde, Fujian, accounts for a large proportion. Large yellow croaker can be steamed and eaten, or used as fish dumpling fillings.

Large yellow croaker

4. Small yellow croaker

Small yellow croaker is mainly produced in the Bohai Sea and the Yellow Sea in my country. Although it is only one letter different from the large yellow croaker, it is two completely different fish. Its appearance is very similar to the large yellow croaker, but its size is much smaller. The price of small yellow croaker is lower than that of large yellow croaker, and its meat is more delicate. There are many ways to eat it, the most common ones are deep-fried, braised, etc.

6. What are the migratory fishes?

1. Small yellow croaker

Small yellow croaker is a fish of the genus Sciaenidae. This fish, which lives entirely in the ocean, often splits into multiple populations when migrating. Each population has a different migration route and does not mix. Usually during the breeding season, they swim in groups to the coastal waters of islands or inner bays, and swim to the deep sea in autumn and winter.

2. Salmon

Salmon is a cold-water fish that migrates upstream to spawn. They usually live in the ocean, but during the breeding season, they will migrate upstream to the middle and upper reaches of rivers. It is worth mentioning that this fish has a certain adaptability to salinity. Usually, they will not eat during their upstream migration and will die directly after spawning.

3. Eel

Eels also migrate, but their migration route is exactly the opposite of that of salmon. They live in fresh water most of the time, and swim to the ocean to lay eggs during the breeding season. Like salmon, they do not eat when migrating, and after spawning, the parents die and the young return to fresh water.

4. Grass carp

Not only grass carp, but all four major carps have the characteristic of migratory migration. Although they live completely in fresh water, they sometimes swim from one type of water to another, so they are also called semi-migratory fish. The reason for migration, in addition to reproduction, may also be because they need to overwinter.

7. What are the deep-sea fish?

Salmon: Salmon is a fish that can be eaten directly. It is also a well-known deep-sea fish. Salmon can be made into sashimi.

: In Hong Kong, bluefin tuna is also called tuna. It is a large ocean-going fish that is mainly found in warm waters. The fish meat is red in color and rich in myoglobin.

8. What are the fish that live in groups?

Ichthyologists have made some observations and found that most of the fish that like to group together are small fish. In a world where the strong prey on the weak, in order to resist the attack of big fish, small fish have to unite and form a group. Because when the ferocious big fish rushes over, the small fish will scatter and flee, which will distract the big fish and make it lose sight of which small fish to chase. In this way, the small fish has a greater chance of escaping.

The target of a school of fish is obviously much larger than a single fish. This is undoubtedly disadvantageous for small fish. However, in dimly lit waters, the target is large enough to "overwhelm the sky and the earth", which will dazzle carnivorous fish hundreds of meters away and make them unable to distinguish each small fish. As a result, members of the school of fish will feel safer.

Of course, some carnivorous fish also take collective action. However, they move in groups not to escape from more ferocious fish, but to surround and prey on smaller fish.

9. What are some poisonous fish?

There are about 1,200 poisonous fish species, mainly marine fish, and most of them are colorful and have strange properties. The more common ones are pufferfish, gar, lionfish, etc. However, the fish on the table are processed with very strict techniques, which has strict requirements on the cooking skills of the chef. There are many fish that cannot be served on the table, but most of them are not because of toxicity, but some other psychological factors. For example, you are reluctant to eat a beautiful fish. I hope you understand what I mean.

10. What kinds of fish are included in seafood?

1. Fish (fresh): Large yellow croaker, opium fish, small mouth fish, turbot, sea black fish, Mr. fish, Miss fish, sea eel, sea catfish, sea slug, sea hare, boss fish, cobbler fish, stone slurry fish, American red geoduck, live large abalone, live small abalone, live sea cucumber, live sea intestine, live turtle 2. Fish (fresh): Large opium fish, large sea eel, large slug, salmon, small mouth fish, stick fish, boss fish, yellow croaker, monkfish, trotter, garji fish, sea floating fish, octopus fish, sardine, red head fish, big head fish, Chang fish, pointed head fish, Mr. knife fish, noodle fish, black fish, tossing fish, barracuda, dace carp, red knife fish, river knife fish, mixed fish, osmanthus fish, big head treasure, nine rabbit fish, fat head fish, dish fish head, tuna, octopus fish, island fish, Tongle fish, octopus, mullet Introduction to Beihai seafood - Fish in Beihai Beihai people are famous for their love of fish. Among the three meals a day, if there is no fish smell, the porridge and rice will feel tasteless. Fishes have different grades and tastes. There is a saying in fish culture that "the best is Mang, the second is Cang, the third and fourth is Mackerel", but this is an outdated saying. Fish are on the verge of extinction and are extremely rare; as for Mackerel, it is inferior to many other fishes. Nowadays, Qingyi, grouper, Youma La, Hongyou, tiger fish and the like have come from behind and are already famous in the market. The taste of fish is also related to the freshness of the fish. The fresh ones are the best, the unfrozen ones are the second, the quick-frozen ones are the third, and the frozen ones are the lowest. The fresh and fierce sea fish tastes excellent, but the price is high, which is beyond the reach of ordinary people; the unfrozen fish tastes good, but the price is also expensive, and ordinary people dare not ask for it often. On weekdays, they mostly eat frozen fish. Looking at the lively and fierce fish swimming in the fish cabinet, they can only "sigh at the fish". The fresh and fierce fish are mostly consumed by foreigners who eat and drink at public expense or visit Beihai occasionally. Such delicious food, which satisfies others' appetite, really makes people jealous. But they can't resist the temptation of fresh fish. While eating frozen fish, they go to the market every now and then. If they come across the newly trawled or caught Badi, Shajian, Niman, or the shallow sea longli, oxtail, anchovy, etc., they buy a few pounds and cook a bowl of soup, or steam a small dish, or fry and stew a small dish to satisfy their cravings. It is also a great enjoyment. Beihai people have various methods to cook marine fish. Frying, stewing, frying, steaming, and soup are the five most commonly used methods. Beihai people don't like fried fish because it is easy to get angry after eating it; frying and stewing are actually the same. Stewing fish is also fried first and then stewed. Fried fish also needs to be cooked with salt water and soy sauce at the end. It makes sense for rice shops to put frying and stewing in the same menu, such as "Fried and Stewed Shajian". When people in Beihai stew fish, they like to serve it with fermented black beans and sun-dried black beans. Braised sand whale with fermented black beans and braised fish with sun-dried black beans are both famous dishes that go well with rice. Among fried fish, fried sunflower dragon fish cakes are particularly special. Buy sunflower dragon fish, remove the scales, gut and belly, put it on the chopping board, and repeatedly slap the fish with the side of the knife, then pull out the whole bone spur from the head, and then wrap it with chopped green onions mixed with salt, monosodium glutamate and soy sauce, and fry it on a slow fire. In an instant, the fragrance overflows, and when one family fries fish, the fragrance spreads to ten families. In addition, the removed skull (with a little fish meat in the bone) is used to make soup, sprinkle some mustard greens, and the white, thick and green pot tastes extremely delicious. One fish and two monosodium glutamate, can be eaten with rice or wine. Sunflower dragon fish is cheap, and the best ones only cost three or four yuan per catty. In terms of price and taste, it is unmatched among home-cooked dishes. When people in Beihai cook fish soup, they must fry the fish first, and then boil it after both sides of the fish turn tender and yellow. The soup is white and transparent, with a thin layer of garbanzo beans floating on it, and the soup is extremely delicious; unlike the fish soup in the restaurant, which is so white and thick that it is almost milky and tastes a bit astringent. I always wonder if this soup contains condiments such as Sanhua milk or chicken essence. People in Beihai who are used to drinking fish soup can tell whether the fish soup is authentic after just one taste. People in the mainland cannot tell the taste, and they will applaud when they see a bowl of thick white fish. Salted fish is a common dish in the meals of people in Beihai. People in Beihai love salted fish, just like people in Sichuan love pickled mustard tubers. There are many varieties of salted fish, including Tibetan salt, light salt, and moldy fragrant, as well as fish ba. Red fish ba stewed with pork is regarded as a delicacy by people in Beihai. "Red fish ba stewed with pork is salt-free and oil-free" is still on the lips of people in Beihai. But how many times can you eat red fish ba at dozens of yuan per pound? They only visit once or twice during the Chinese New Year or as gifts for favors. As for salted fish such as Tibetan salt and oil sweet fish, due to the popularity of ice fresh, this type of salted fish is also decreasing day by day, and things are rare and expensive. The moldy and fragrant salted fish, after steaming, the meat is rotten and difficult to eat with chopsticks, so people in Beihai don't like it very much. People in Guangzhou, however, like to eat moldy and fragrant salted fish, and regard it as a delicacy. In the mid-1970s, I went to Guangzhou several times, and my relatives and friends asked me to bring moldy and fragrant salted fish before I left. I brought 10 kilograms or 8 kilograms each time, and each household was given 3 or 5 fish. Relatives and friends served a small dish of steamed ginger with rice, and ate it with chopsticks, and the way they ate was very polite. The moldy and fragrant salted fish tasted good, but the people in Beihai eat salted fish by picking up the whole fish and chewing it, which is very enjoyable. It is difficult to arouse their appetite to eat moldy and fragrant salted fish bit by bit. Fish is very tempting. Mencius regarded fish as the same as bear paws. Ancient people also wrote about fish in their poems. Du Fu considered white-scaled fish a delicacy. So, it is no surprise that people in Beihai love fish, as it is close to the sea and rich in fish and shrimp. (Liao Wuzhong)