A man gestures to a robot at a restaurant in Hefei, Anhui province, December 26, 2014. The restaurant, with a space of 1300 square metres and a total of 30 robots to cook meals, deliver dishes and welcome costumers, was reported to be the biggest robot restaurant in China. (Photo by Reuters/Stringer)

“The Sumatran Rhinoceros (Dicerorhinus sumatrensis) is a member of the family Rhinocerotidae and one of five extant rhinoceroses. It is the only extant species of the genus Dicerorhinus. It is the smallest rhinoceros, standing about 120–145 centimetres (3.9–4.76 ft) high at the shoulder, with a body length of 250 centimetres (8.2 ft) and weight of 500–800 kilograms (1,100–1,800 lb). Like the African species, it has two horns; the larger is the nasal horn, typically 15–25 centimetres (5.9–9.8 in), while the other horn is typically a stub. A coat of reddish-brown hair covers most of the Sumatran Rhino's body”. – Wikipedia

Photo: Emi, a Sumatran rhinoceros lies in the mud with her three-week-old female calf at the Cincinnati Zoo and Botanical Garden August 19, 2004 in Cincinnati, Ohio. Emi made history by becoming the first Sumatran rhino to produce two calves in captivity. (Photo by Mike Simons/Getty Images)

Andy Goldfarb, a staff biologist at the Point Defiance Zoo & Aquarium, plays with one of the four clouded leopard cubs currently at the zoo Friday, June 5, 2015 in Tacoma, Wash. The quadruplets were born on May 12, 2015 and now weigh about 1.7 lbs. each. Friday was their first official day on display for public viewing, usually during their every-four-hours bottle-feeding sessions, which were started after the cubs' mother did not show enough interest in continuing to nurse them. (AP Photo/Ted S. Warren)

“Nachos are a popular corn based food of Mexican origin associated with Tex-Mex cuisine that can be either made quickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are tortilla chips or totopos covered in melted cheese and salsa. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and pickled jalapeño peppers”. – Wikipedia

Photo: Workers put the finishing touches on the nachos as Ninety Nine Restaurants in Billerica, Massachusetts set a new world record by creating the Guinness World Records World's Largest Nachos, weighing in at 3,999 lbs on October 1, 2011 in Billerica, Massachusetts. (Photo by Gail Oskin/Getty Images for Ninety Nine Restaurants)

Whole cooked alligators are displayed before being served at the 110th Explorers Club Annual Dinner at the Waldorf Astoria in New York March 15, 2014. The club, which promotes the scientific exploration of land, sea, air and space featured catering by chef and exotic creator Gene Rurka. Chef Rurka prepared a variety of dishes featuring an array of insects, wildlife, animal body parts and invasive species. (Photo by Andrew Kelly/Reuters)

A porter stands at the bottom of the Illimani mountain, on the outskirts of La Paz, Bolivia, April 16, 2016. For years, Lydia Huayllas, 48, has worked as a cook at base camps and mountain-climbing refuges on the steep, glacial slopes of Huayna Potosi, a 19,974-foot (6,088-meter) Andean peak outside of La Paz, Bolivia. But two years ago, she and 10 other Aymara indigenous women, ages 42 to 50, who also worked as porters and cooks for mountaineers, put on crampons – spikes fixed to a boot for climbing – under their wide traditional skirts and started to do their own climbing. (Photo by David Mercado/Reuters)

Invasion (laser girls) 2017. “I’m always thinking about my art practice, so any experience I have may spike a visual when I have an idea in mind. An example is that, when I was thinking about the Invasion series, I was inspired by Alfred Hitchcock’s movie The Birds (1963). I love Hitchcock’s other movies and have been contemplating a series based on Rear Window (1954). I also find inspiration outside the cinema in music clips and magazines”. (Photo by Michael Cook/Perimeter Books)

This deviantART artist Wood-Splitter-Lee creates her own animal sculptures without the use of any dead carcasses. The basis of each animal's shape is made out of materials such as wood, clay and chicken wire, and is then wrapped up in a soft padding. On top of that, she adds imitation fur that she hand dyes and as many details and decorative elements as she sees fit. The result are truly one-of-a-kind fantasy creatures.