<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:RDF>