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- Q10491467 subject Q8481298.
- Q10491467 abstract "The Laba garlic is a vinegar-preserved garlic. Its refined color is green and its taste is sour and slightly spicy. Because it is usually made in the Lunar December 8 (lunar month December the eighth, the Laba Festival), it was named Laba garlic. In general, green and vinegary garlic is called Laba garlic.Laba vinegar is the vinegar used to pickle the Laba garlic. The custom of making Laba garlic is more prevalent in northern China. Laba garlic and vinegar with dumplings are traditional foods for the Spring Festival in China. Laba garlic alone could also be a Chinese New Year dish.".
- Q10491467 wikiPageWikiLink Q11002.
- Q10491467 wikiPageWikiLink Q11254.
- Q10491467 wikiPageWikiLink Q131772.
- Q10491467 wikiPageWikiLink Q1849012.
- Q10491467 wikiPageWikiLink Q1854639.
- Q10491467 wikiPageWikiLink Q185688.
- Q10491467 wikiPageWikiLink Q19847180.
- Q10491467 wikiPageWikiLink Q2086945.
- Q10491467 wikiPageWikiLink Q23400.
- Q10491467 wikiPageWikiLink Q41354.
- Q10491467 wikiPageWikiLink Q43845.
- Q10491467 wikiPageWikiLink Q748.
- Q10491467 wikiPageWikiLink Q8481298.
- Q10491467 comment "The Laba garlic is a vinegar-preserved garlic. Its refined color is green and its taste is sour and slightly spicy. Because it is usually made in the Lunar December 8 (lunar month December the eighth, the Laba Festival), it was named Laba garlic. In general, green and vinegary garlic is called Laba garlic.Laba vinegar is the vinegar used to pickle the Laba garlic. The custom of making Laba garlic is more prevalent in northern China.".
- Q10491467 label "Laba garlic".