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<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:RDF>