Dear friends, I’m back. I know you have waited me for long time. Soooooo sorry for that and thanks for your visiting again! Actually I still cannot load Blogger here in usual way. Now I’m here through GappProxy.
Anotogaster kuchenbeiseri is the largest dragonfly in Beijing. It’s the third and the last dragonfly species that I fed this year. They have all emerged in May and June when the network is unavailable. Now here are some records.
The full-grown naiad of Anotogaster kuchenbeiseri. I got eight of this in the Botanical Garden on April, 25.
Left：Male Right：Female
The naiads live in the mud under the stream, hunting all kinds of aquatic creatures by the “mask”, as it were, the forelegs of a mantis.
Six left one month later. The first male emerged in the morning of May, 27.
How to identify a dragonfly of Cordulegastridae Family? Their two eyes connect at one point.
Feeding tips: A relatively capacious space is necessary. Keep the environment dark and keep the water clean. Do not fill with too much water. Be careful about the temperature in hot summer. Warm water may lead to oxygen deficiency. And don't forget to put some rocks and branches for emerging.
Before its first flying, draining surplus water can lighten its weight.
Left：Male Right：Female
The eyes will turn to green a few days later.
Related Posts：
Dragonfly Emerged
Dragonfly Emerged 2
My dear Mingfei. It is such a great pleasure to see you posting again. I missed your wonderful posts and am so pleased you found a way to be active again.
ReplyDeleteThis is a fantastic post again. What a beautiful dragonfly and pictures. I love the setup you have for breeding them. Thanks for all the tips and info you gave. I want to see if I can find some larvae this summer too.
I hope you are keeping well and studying hard. I know Jeannette will be please to hear from you too.
Hey Mingfei, your pics are amazing as ever:) Joan gave me heads up - so glad to have you back!! Just this weekend I talked to someone who had been in Beijing this year! She loved the same things as I, roasted Peking duck. and the historic buildings of the Forbidden City.
ReplyDeleteI guess you're back with your nose in the books?
Welcome back to Blogging, Mingfei.
ReplyDeleteKeep it up.
Cheers
Denis
Glad to see you are back blogging again! I admire your work raising the dragonflies - great photographs. I want to try this myself with some Canadian species, I'll be checking over your old posts for advice.
ReplyDeleteCheers!
RE:SAPhotographs (Joan)
ReplyDeleteHello Joan. Thanks for your kind words. I am much busier this term but I will study harder. Maybe when you are taking larvae in the summer, I will be throwing snowballs with my friends in the northern hemisphere, LOL!
RE:jeannette stgermain
ReplyDeleteThank you jeannette. You're right! I have more courses this term because I am also learning a double degree of English major. Say, the duck, as one of the ex-royal dishes, it is quite famous Chinese food! But it's too expensive to citizens. Most people who enjoy it are tourists to Beijing. Of course, it's delicious. I only tried it once.
RE:nobonesaboutit
ReplyDeleteThank you nobonesaboutit. It would be my honor if my post could help you. Your site are also excellent. Good luck!
Sounds just about right Mingfei. :)
ReplyDelete