Matches in DBpedia 2016-04 for { <http://dbpedia.org/resource/Red_cooking> ?p ?o }
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- Red_cooking abstract "Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.There are two types of red cooking:hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo): can be done in less than 20 minutes and usually does not require much waterlu (simplified Chinese: 卤; traditional Chinese: 滷; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.Red cooking is popular throughout most of northern, eastern, and southeastern China. The name is derived from the dark red-brown colour of the cooked items and its sauce.".
- Red_cooking thumbnail RedCookedPorkBelly.jpg?width=300.
- Red_cooking wikiPageExternalLink stew_redcook_clearsimmer.php.
- Red_cooking wikiPageID "6300703".
- Red_cooking wikiPageLength "3181".
- Red_cooking wikiPageOutDegree "33".
- Red_cooking wikiPageRevisionID "700061355".
- Red_cooking wikiPageWikiLink Ah-So.
- Red_cooking wikiPageWikiLink Black_cardamom.
- Red_cooking wikiPageWikiLink Boiled_egg.
- Red_cooking wikiPageWikiLink Braising.
- Red_cooking wikiPageWikiLink Category:Chinese_cooking_techniques.
- Red_cooking wikiPageWikiLink Char_siu.
- Red_cooking wikiPageWikiLink Chinese_cooking_techniques.
- Red_cooking wikiPageWikiLink Cinnamomum_cassia.
- Red_cooking wikiPageWikiLink Fennel.
- Red_cooking wikiPageWikiLink Fermented_bean_curd.
- Red_cooking wikiPageWikiLink Fermented_bean_paste.
- Red_cooking wikiPageWikiLink Five-spice_powder.
- Red_cooking wikiPageWikiLink Fujian_cuisine.
- Red_cooking wikiPageWikiLink Huangjiu.
- Red_cooking wikiPageWikiLink Hunan_cuisine.
- Red_cooking wikiPageWikiLink Illicium_verum.
- Red_cooking wikiPageWikiLink Jiangsu_cuisine.
- Red_cooking wikiPageWikiLink Kho_(cooking_technique).
- Red_cooking wikiPageWikiLink List_of_cooking_techniques.
- Red_cooking wikiPageWikiLink Martin_Yan.
- Red_cooking wikiPageWikiLink Master_stock.
- Red_cooking wikiPageWikiLink Rice_wine.
- Red_cooking wikiPageWikiLink Sauce.
- Red_cooking wikiPageWikiLink Shanghai_cuisine.
- Red_cooking wikiPageWikiLink Shaoxing_wine.
- Red_cooking wikiPageWikiLink Soy_sauce.
- Red_cooking wikiPageWikiLink Stew.
- Red_cooking wikiPageWikiLink Stock_(food).
- Red_cooking wikiPageWikiLink Zhejiang_cuisine.
- Red_cooking wikiPageWikiLink File:RedCookedPorkBelly.jpg.
- Red_cooking wikiPageWikiLink File:Slow_cooked_stew_tips,_with_daikon_radish_and_browned_onions_(21810934002).jpg.
- Red_cooking wikiPageWikiLinkText "Lu".
- Red_cooking wikiPageWikiLinkText "Red Braised".
- Red_cooking wikiPageWikiLinkText "Red cooked pork".
- Red_cooking wikiPageWikiLinkText "Red cooking".
- Red_cooking wikiPageWikiLinkText "Red-cooked".
- Red_cooking wikiPageWikiLinkText "red braised".
- Red_cooking wikiPageWikiLinkText "red cooked".
- Red_cooking wikiPageWikiLinkText "red cooking".
- Red_cooking wikiPageWikiLinkText "red".
- Red_cooking wikiPageWikiLinkText "red-braised".
- Red_cooking p "hóngshāo".
- Red_cooking p "lǔ".
- Red_cooking s "卤".
- Red_cooking s "红烧".
- Red_cooking t "滷".
- Red_cooking t "紅燒".
- Red_cooking wikiPageUsesTemplate Template:Cooking_techniques.
- Red_cooking wikiPageUsesTemplate Template:No_footnotes.
- Red_cooking wikiPageUsesTemplate Template:Portal.
- Red_cooking wikiPageUsesTemplate Template:Refbegin.
- Red_cooking wikiPageUsesTemplate Template:Refend.
- Red_cooking wikiPageUsesTemplate Template:Zh.
- Red_cooking subject Category:Chinese_cooking_techniques.
- Red_cooking hypernym Technique.
- Red_cooking type TopicalConcept.
- Red_cooking type Redirect.
- Red_cooking type Technique.
- Red_cooking comment "Red cooking, also called Chinese stewing, red stewing, red braising and flavour potting, is a slow braising Chinese cooking technique that imparts a red colour to the prepared food.There are two types of red cooking:hongshao (simplified Chinese: 红烧; traditional Chinese: 紅燒; pinyin: hóngshāo): can be done in less than 20 minutes and usually does not require much waterlu (simplified Chinese: 卤; traditional Chinese: 滷; pinyin: lǔ): usually requires prolonged cooking of up to several hours and the items must be submerged in the cooking liquid.Red cooking is popular throughout most of northern, eastern, and southeastern China. ".
- Red_cooking label "Red cooking".
- Red_cooking sameAs Q2915733.
- Red_cooking sameAs Κόκκινο_μαγείρεμα.
- Red_cooking sameAs Cocción_roja.
- Red_cooking sameAs בישול_אדום.
- Red_cooking sameAs Gotowanie_na_czerwono.
- Red_cooking sameAs m.0f__y6.
- Red_cooking sameAs Q2915733.
- Red_cooking sameAs 滷.
- Red_cooking wasDerivedFrom Red_cooking?oldid=700061355.
- Red_cooking depiction RedCookedPorkBelly.jpg.
- Red_cooking isPrimaryTopicOf Red_cooking.