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- Lou_mei abstract "Lou mei is the Cantonese name given to dishes made by simmering in a sauce known as a master stock or lou sauce (鹵水, 滷汁). Lou mei can be made from meat or from internal organs, entrails and left-over parts. The most common varieties are beef, pork, duck and chicken. Lou mei originates in Southern China, is a core part of Teochew cuisine, and is widely available in China and Taiwan with many regional varieties. Selections vary greatly among overseas Chinatowns often depending on the immigrant mix.Lou mei can be served cold or hot. Cold lou mei is often served with a side of hot sauce for immediate mixing. Hot lou mei is often served directly from the pot of sauce.".
- Lou_mei country China.
- Lou_mei ingredient Offal.
- Lou_mei ingredientName "offal".
- Lou_mei thumbnail PigsearJellyfish.jpg?width=300.
- Lou_mei type Hors_doeuvre.
- Lou_mei wikiPageID "12668291".
- Lou_mei wikiPageLength "1691".
- Lou_mei wikiPageOutDegree "15".
- Lou_mei wikiPageRevisionID "623794686".
- Lou_mei wikiPageWikiLink Beef.
- Lou_mei wikiPageWikiLink Category:Cantonese_cuisine.
- Lou_mei wikiPageWikiLink Category:Cantonese_words_and_phrases.
- Lou_mei wikiPageWikiLink Chicken.
- Lou_mei wikiPageWikiLink China.
- Lou_mei wikiPageWikiLink Chinatown.
- Lou_mei wikiPageWikiLink Duck.
- Lou_mei wikiPageWikiLink Entrail.
- Lou_mei wikiPageWikiLink Hors_doeuvre.
- Lou_mei wikiPageWikiLink Human_gastrointestinal_tract.
- Lou_mei wikiPageWikiLink Master_stock.
- Lou_mei wikiPageWikiLink Offal.
- Lou_mei wikiPageWikiLink Pigs_ear_(food).
- Lou_mei wikiPageWikiLink Pork.
- Lou_mei wikiPageWikiLink Teochew_cuisine.
- Lou_mei wikiPageWikiLinkText "Lou mei".
- Lou_mei wikiPageWikiLinkText "lou mei".
- Lou_mei caption "Pig ears with Jellyfish".
- Lou_mei country China.
- Lou_mei course Hors_doeuvre.
- Lou_mei hasPhotoCollection Lou_mei.
- Lou_mei j "lou5 mei6".
- Lou_mei mainIngredient Offal.
- Lou_mei name "Lou mei".
- Lou_mei p "lǔwèi".
- Lou_mei piccap "P".
- Lou_mei picsize "270".
- Lou_mei s "卤味".
- Lou_mei t "滷味".
- Lou_mei t "鹵味".
- Lou_mei wikiPageUsesTemplate Template:Cantonese_cuisine.
- Lou_mei wikiPageUsesTemplate Template:Chinese.
- Lou_mei wikiPageUsesTemplate Template:Infobox_prepared_food.
- Lou_mei type "Hors d'oeuvre".
- Lou_mei subject Category:Cantonese_cuisine.
- Lou_mei subject Category:Cantonese_words_and_phrases.
- Lou_mei hypernym Name.
- Lou_mei type Article.
- Lou_mei type Food.
- Lou_mei type Article.
- Lou_mei type FunctionalSubstance.
- Lou_mei type Thing.
- Lou_mei type Q2095.
- Lou_mei comment "Lou mei is the Cantonese name given to dishes made by simmering in a sauce known as a master stock or lou sauce (鹵水, 滷汁). Lou mei can be made from meat or from internal organs, entrails and left-over parts. The most common varieties are beef, pork, duck and chicken. Lou mei originates in Southern China, is a core part of Teochew cuisine, and is widely available in China and Taiwan with many regional varieties.".
- Lou_mei label "Lou mei".
- Lou_mei sameAs Lou_mei.
- Lou_mei sameAs Lou_mei.
- Lou_mei sameAs m.02w_tvv.
- Lou_mei sameAs Q6685836.
- Lou_mei sameAs Q6685836.
- Lou_mei sameAs 滷味.
- Lou_mei wasDerivedFrom Lou_mei?oldid=623794686.
- Lou_mei depiction PigsearJellyfish.jpg.
- Lou_mei isPrimaryTopicOf Lou_mei.
- Lou_mei name "Lou mei".