<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/25">
    <dcterms:title><![CDATA[Wonton 淨雲吞]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Dumpling ]]></dcterms:subject>
    <dcterms:description><![CDATA[Wontons, whose cantonese name literally translates to &quot;cloud swallow&quot;, are cloud-like shaped dumplings that are made from placing a dough wrapper flat on the palm, adding the filling that consists mainly of shrimp and minced pork, then pushing downwards on the edges using one&#039;s fingers to seal and shape it. The sealing process is done with care to prevent air from remaining inside the wonton, as it can disrupt its shape when cooked under pressure. The wontons can then be boiled, pan-fried, or deep-fried, but the most common way to serve it in cantonese cuisine is to serve it in soup or with thin noodles. ]]></dcterms:description>
    <dcterms:contributor><![CDATA[Lau Sum Kee noodles ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Rice rolls with mixed sauces 混醬腸粉]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_7]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/24">
    <dcterms:title><![CDATA[Soymilk 豆漿 ]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Drink]]></dcterms:subject>
    <dcterms:description><![CDATA[This traditional beverage primarily requires an overnight soaking process of dried soybeans in water, which allows the soybeans to increase to more than double its original size. The soaked up soybeans are then blended together with water until a bean paste of smooth consistency is achieved with no bean particles present. This paste is then strained through a fine cloth which separates the juice from the bean pulp and soy milk foam. At last, the soy milk (the juice) is boiled over medium heat, and over low heat after it starts to boil. Sugar is then added, and the final beverage can be served both hot or chill.]]></dcterms:description>
    <dcterms:contributor><![CDATA[Kung Wo Beancurd Factory ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Beancurd 豆腐]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_6]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/23">
    <dcterms:title><![CDATA[Shrimp Roe Lo Mien with Beef Brisket and Beef Tendon 蝦子牛腩牛筋撈麵]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Noodles]]></dcterms:subject>
    <dcterms:description><![CDATA[Lo Mien noodles are egg noodles that are widely used in chinese cuisine, known for its elastic and chewy texture. Handmade Lo Mien noodles are made from a dough mixture that consists of salt, flour, egg and water. To make this dish, Lo Mein noodles are stir-fried with shrimp roe and then topped up with braised beef brisket and beef tendon.]]></dcterms:description>
    <dcterms:contributor><![CDATA[Lau Sum Kee noodles ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Lo Mien with Black Beef Tripe and Pork Knuckles 黑柏葉豬手撈麵]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_5]]></dcterms:identifier>
</rdf:Description><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:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/21">
    <dcterms:title><![CDATA[Red Bean Pudding 懷舊紅豆砵仔糕]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Street Food]]></dcterms:subject>
    <dcterms:subject><![CDATA[Hong Kong Dessert]]></dcterms:subject>
    <dcterms:description><![CDATA[This local street food is a tangy pudding that is sweet in taste and simple to make. The red beans are first soaked in water for a few hours, then cooked under heat to make them soft. Water and sugar are then put under a boil together until the sugar is fully dissolved to make syrup. The syrup is gently added into a mixture of wheat starch and rice flour, and whole mixture is stirred constantly to ensure a smooth texture. The completed mixture is then poured into a bowl, and the cooked red beans are added. At last, the pudding mixture is steamed for around 10 minutes, and after it is further cooled down it is ready to serve. ]]></dcterms:description>
    <dcterms:contributor><![CDATA[Kwan Kee Store]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Beancurd 豆腐]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_3]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/20">
    <dcterms:title><![CDATA[Lo Mien with Black Beef Tripe and Pork Knuckles 黑柏葉豬手撈麵]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Noodles]]></dcterms:subject>
    <dcterms:description><![CDATA[Lo Mien noodles are egg noodles that are widely used in chinese cuisine, known for its elastic and chewy texture. Handmade Lo Mien noodles are made from a dough mixture that consists of salt, flour, egg and water. The braised pork knuckles are made by firstly boiling the pork knuckles with water in a large pot. The pork knuckles are then transferred into a wok with the broth and other ingredients, which is cooked under high heat until it is brought to a boil. The broth is then simmered at low heat for over 30 minutes until the pork knuckle is soft and the sauce is thickened. ]]></dcterms:description>
    <dcterms:contributor><![CDATA[Lau Sum Kee noodles ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Shrimp Roe Lo Mien with Beef Brisket and Beef Tendon 蝦子牛腩牛筋撈麵]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_2]]></dcterms:identifier>
</rdf:Description><rdf:Description rdf:about="https://learning.hku.hk/ccch9051/group-21/items/show/19">
    <dcterms:title><![CDATA[Beancurd 豆腐花]]></dcterms:title>
    <dcterms:subject><![CDATA[Hong Kong Dessert]]></dcterms:subject>
    <dcterms:description><![CDATA[This traditional dessert, also known as tofu pudding, is made by gently heating soybean milk in a pot, followed by an addition of gelatin and sugar. The mixture then undergoes a constant stir until the gelatin and sugar are fully dissolved. When the mixture becomes very hot, it is then removed from heat, and immediately poured into a container. Finally, it is left to cool, and can be served both hot or cold.]]></dcterms:description>
    <dcterms:contributor><![CDATA[Kung Wo Beancurd Factory ]]></dcterms:contributor>
    <dcterms:relation><![CDATA[Red bean pudding 懷舊紅豆砵仔糕]]></dcterms:relation>
    <dcterms:type><![CDATA[Craftmanship]]></dcterms:type>
    <dcterms:identifier><![CDATA[culinarycraftsmanship_1]]></dcterms:identifier>
</rdf:Description></rdf:RDF>