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Statements

Subject Item
dbr:Fried_Liver
dbo:wikiPageWikiLink
dbr:Chaogan
Subject Item
dbr:Chaogan
rdf:type
owl:Thing dbo:Food wikidata:Q2095
rdfs:label
Chaogan 炒肝
rdfs:comment
炒肝儿是北京的一种传统小吃，以猪的肝脏，大肠等为主料，以蒜等为辅料，以淀粉勾芡做成的北京小吃。最初吃炒肝时讲究沿碗周围抿并要求搭配着小包子一块吃，但现在吃炒肝早已没有那么多讲究了。 Chaogan (Chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a Chinese dish which is especially famous in Beijing. Chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. Chaogan is traditionally served with mantou buns. There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty. Although in the name there is the Chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".
foaf:name
Chaogan
dbp:name
Chaogan
foaf:depiction
n13:Chaoganr_at_Miaojiapo_Restaurant_(20201105150908).jpg
dct:subject
dbc:Chinese_cuisine dbc:Beijing_cuisine dbc:Liver_(food)
dbo:wikiPageID
33489762
dbo:wikiPageRevisionID
1083876415
dbo:wikiPageWikiLink
dbr:Manchu_language dbr:Intestine dbc:Chinese_cuisine dbr:Beijing dbr:China dbr:Qing_Dynasty dbc:Beijing_cuisine dbr:Liver dbc:Liver_(food) dbr:Soy_sauce dbr:Mantou
owl:sameAs
dbpedia-zh:炒肝 n11:4hTxh wikidata:Q5072761 freebase:m.0h94hyd
dbp:servingSize
100.0
dbp:wikiPageUsesTemplate
dbt:Reflist dbt:Infobox_food dbt:Expand_Chinese dbt:Lit dbt:Zh
dbo:thumbnail
n13:Chaoganr_at_Miaojiapo_Restaurant_(20201105150908).jpg?width=300
dbp:c
炒肝
dbp:caption
Chaogan at a restaurant in Beijing
dbp:country
dbr:China
dbp:creator
Liu Baozhong , Liu Baokui , Yang Manqing et al.
dbp:date
April 2019
dbp:l
liver fry
dbp:mainIngredient
Pork liver, pork intestine, starch
dbp:p
chǎogān
dbp:region
dbr:Beijing
dbp:topic
cult
dbp:type
Snack
dbp:year
circa 1900
dbo:abstract
炒肝儿是北京的一种传统小吃，以猪的肝脏，大肠等为主料，以蒜等为辅料，以淀粉勾芡做成的北京小吃。最初吃炒肝时讲究沿碗周围抿并要求搭配着小包子一块吃，但现在吃炒肝早已没有那么多讲究了。 Chaogan (Chinese: 炒肝; pinyin: chǎogān; lit. 'liver fry') is a Chinese dish which is especially famous in Beijing. Chaogan is prepared from pork liver, pork intestine and starch, seasoning with garlic, vinegar and soy sauce. Chaogan is traditionally served with mantou buns. There is a belief that chaogan was invented in Huixianju restaurant (会仙居), Beijing during the Qing Dynasty. Although in the name there is the Chinese character "炒" (chao, lit. 'to fry'), the dish is not cooked by frying, but boiling, and the name is believed to be derived from the Manchu word "colambi", which means "to cook".
dbp:noRecipes
false
gold:hypernym
dbr:Cuisine
prov:wasDerivedFrom
wikipedia-en:Chaogan?oldid=1083876415&ns=0
dbo:wikiPageLength
1588
dbo:ingredientName
Porkliver, porkintestine, starch
dbo:year
1900-01-01
dbo:servingSize
100.0
dbo:country
dbr:China
dbo:ingredient
dbr:Liver dbr:Intestine
dbo:region
dbr:Beijing
foaf:isPrimaryTopicOf
wikipedia-en:Chaogan
Subject Item
wikipedia-en:Chaogan
foaf:primaryTopic
dbr:Chaogan