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Pulao

Pulao may refer to:

  • Pilaf, a 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 (dragon)

Pulao , known in some early sources also as tulao , and Pu Lao, is a Chinese dragon, and one of the 9 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 appeared in Chinese literature already during the Tang Dynasty. The Tang Dynasty scholar Li Shan ( 李善, 630-689), in his comments on Ban Gu's (32–92 AD) "Eastern Metropolis Rhapsody" (东都赋, Dong Du Fu), wrote:

In the sea there is a big fish called whale, and on the shore there is a creature whose name is pulao. The pulao has always been afraid of the whale. Whenever the whale strikes [or attacks] him, pulao cries [or roars] loudly. Thus those who want to make a load [bell] would put a pulao on top. Therefore the bell-striker would be made [in the shape of] a whale.

During the Ming Dynasty, the pulao (in the form tulao) appeared in the influential list of fantastic creatures appearing in architecture and applied art, which was compiled by Lu Rong (1436-1494) in his Miscellaneous records from the bean garden (椒园杂记, Shuyuan Zaji).

The tulao's form is like that of a dragon, but small. By its nature it likes to roar, and has supernatural strength. [They] used to hang bells [by the tulao].

Later on, the pulao, with similar descriptions, was integrated into various lists of the Nine Children of the Dragon compiled by later Ming Dynasty authors such as Li Dongyang and Yang Shen.

Usage examples of "pulao".

It was then that the process really began that would lead to such dishes as lorne sausage shami kebab, rabbit masala, fruit pudding chaat, skink aloo, porridge tarka, shell pie aloo gobi, kipper bhoona, chips pea pulao, whelk poori and marmalade kulfi, and I think the world is a better place for all of them.

Then he recommended mulligatawny soup and a main course of tandoori murghi and pulao, with a side order of dal.