<rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:dcterms="http://purl.org/dc/terms/">
<rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/22">
    <dcterms:title><![CDATA[Rice Rolls with Mixed Sauces 混醬腸粉]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Street Food]]></dcterms:subject>
    <dcterms:subject><![CDATA[Dim Sum]]></dcterms:subject>
    <dcterms:description><![CDATA[To make the rice noodle sheets, a liquid mixture is firstly made by combining rice flour, tapioca flour and water. This mixture is poured into a specially designed flat pan with holes, which is steamed inside this pan to produce thin, square-shaped rice noodle sheets. After the sheets are fully cooked and left to set, the freshly steamed sheets are scraped off onto a metal table surface coated with oil. Each sheet is then folded around 3 times, cut into small pieces, and served with sauce on top. ]]></dcterms:description>
    <dcterms:contributor><![CDATA[Hop Yik Tai Snacks]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Wanton 淨雲吞]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_4]]></dcterms:identifier>
</rdf:Description></rdf:RDF>