This HTML5 document contains 50 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
n17http://dbpedia.org/resource/Wikt:
dctermshttp://purl.org/dc/terms/
dbohttp://dbpedia.org/ontology/
n8http://dbpedia.org/resource/File:
foafhttp://xmlns.com/foaf/0.1/
n19https://global.dbpedia.org/id/
dbthttp://dbpedia.org/resource/Template:
rdfshttp://www.w3.org/2000/01/rdf-schema#
freebasehttp://rdf.freebase.com/ns/
n15http://commons.wikimedia.org/wiki/Special:FilePath/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
owlhttp://www.w3.org/2002/07/owl#
wikipedia-enhttp://en.wikipedia.org/wiki/
dbchttp://dbpedia.org/resource/Category:
dbphttp://dbpedia.org/property/
provhttp://www.w3.org/ns/prov#
xsdhhttp://www.w3.org/2001/XMLSchema#
goldhttp://purl.org/linguistics/gold/
wikidatahttp://www.wikidata.org/entity/
dbrhttp://dbpedia.org/resource/

Statements

Subject Item
dbr:Double_steaming
rdf:type
dbo:TopicalConcept
rdfs:label
Double steaming
rdfs:comment
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines.
foaf:depiction
n15:Shark_fin_home.jpg n15:Wintermelonsoupbowl.jpg
dcterms:subject
dbc:Chinese_cooking_techniques
dbo:wikiPageID
52997
dbo:wikiPageRevisionID
1096506420
dbo:wikiPageWikiLink
dbr:Cantonese_cuisine dbr:Chinese_cooking_techniques dbr:Coconut n8:Shark_fin_home.jpg dbr:Cantonese_language dbr:Bain-marie dbr:Shark_fin_soup dbr:Tong_sui dbr:Stew dbr:Yin_Yang n8:Wintermelonsoupbowl.jpg dbr:Fujian dbr:Winter_melon dbr:List_of_steamed_foods n17:炖 dbr:Bird's_nest_soup n17:燉 dbr:Double_boiler dbr:Guangdong dbr:Hasma dbr:Steaming dbr:Chinese_food_therapy dbc:Chinese_cooking_techniques dbr:Simmering dbr:Simmer
owl:sameAs
wikidata:Q5300093 freebase:m.0dxpq n19:4isFC
dbp:wikiPageUsesTemplate
dbt:Cooking_Techniques dbt:Cuisine_of_China dbt:Short_description dbt:Zh dbt:Portal
dbo:thumbnail
n15:Shark_fin_home.jpg?width=300
dbp:p
dùn
dbp:s
n17:炖
dbp:t
n17:燉
dbo:abstract
Double steaming, sometimes called double boiling, is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. In Cantonese, double steaming is called dun (simplified Chinese: 炖; traditional Chinese: 燉; pinyin: dùn). The meaning of the Chinese character for dun in Cantonese is different from that in Mandarin, because dun means to simmer or stew in Mandarin. This technique is also common in Fujian, a neighbouring province of Guangdong (Canton).
gold:hypernym
dbr:Technique
prov:wasDerivedFrom
wikipedia-en:Double_steaming?oldid=1096506420&ns=0
dbo:wikiPageLength
3564
foaf:isPrimaryTopicOf
wikipedia-en:Double_steaming