<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/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/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/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:RDF>