@prefix foaf:	<http://xmlns.com/foaf/0.1/> .
@prefix wikipedia-en:	<http://en.wikipedia.org/wiki/> .
@prefix dbr:	<http://dbpedia.org/resource/> .
wikipedia-en:Liangfen	foaf:primaryTopic	dbr:Liangfen .
@prefix dbo:	<http://dbpedia.org/ontology/> .
<http://dbpedia.org/resource/Muk_(food)>	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Xuzhou_cuisine	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Laping	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Tahini	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Mung_bean	dbo:wikiPageWikiLink	dbr:Liangfen .
@prefix owl:	<http://www.w3.org/2002/07/owl#> .
dbr:Grass_jelly	owl:differentFrom	dbr:Liangfen ;
	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Beijing_cuisine	dbo:wikiPageWikiLink	dbr:Liangfen .
dbr:Liangpi	dbo:wikiPageWikiLink	dbr:Liangfen .
@prefix rdf:	<http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix yago:	<http://dbpedia.org/class/yago/> .
dbr:Liangfen	rdf:type	yago:Object100002684 ,
		dbo:Food ,
		yago:Artifact100021939 ,
		yago:PhysicalEntity100001930 ,
		yago:Crockery103133538 ,
		yago:Article100022903 ,
		yago:Dish103206908 ,
		yago:Ware104550840 ,
		yago:WikicatLegumeDishes ,
		yago:Instrumentality103575240 ,
		yago:Tableware104381994 ,
		yago:Whole100003553 ,
		yago:Container103094503 .
@prefix rdfs:	<http://www.w3.org/2000/01/rdf-schema#> .
dbr:Liangfen	rdfs:label	"\u51C9\u7C89 (\u4E2D\u56FD\u5317\u65B9)"@zh ,
		"Liangfen"@es ,
		"Liangfen"@en ,
		"\uB7C9\uD380"@ko ,
		"Liangfen"@ca ;
	rdfs:comment	"Liangfen (simplified Chinese: \u51C9\u7C89; traditional Chinese: \u6DBC\u7C89; pinyin: Li\u00E1ngf\u011Bn; lit. 'cold powder'), also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu."@en ,
		"\u51C9\u7C89\uFF0C\u4E00\u79CD\u4E2D\u56FD\u98DF\u54C1\uFF0C\u4EE5\u5927\u7C73\u3001\u8C4C\u8C46\u6216\u7EFF\u8C46\u4E3A\u4E3B\u8981\u6750\u6599\u5236\u4F5C\u800C\u6210\uFF0C\u8272\u6CFD\u4E73\u767D\u8272\uFF0C\u51DD\u80F6\u72B6\u3002\u6210\u54C1\u4F1A\u56E0\u5236\u4F5C\u5BB9\u5668\u7684\u4E0D\u540C\uFF0C\u800C\u5F62\u6210\u4E0D\u540C\u7684\u5F62\u72B6\u3002\u901A\u5E38\u5207\u6210\u6241\u5E73\u7684\u957F\u65B9\u5757\uFF0C\u7ECF\u8FC7\u8C03\u5473\u540E\uFF0C\u901A\u5E38\u662F\u54B8\u5473\u548C\u8FA3\u5473\u7684\u3002 \u4E91\u5357\u7684\u767D\u65CF\u4E5F\u6709\u51C9\u7C89\u3002"@zh ,
		"El liangfen o liang fen es un plato chino consistente en mermelada de almid\u00F3n que suele servirse fr\u00EDo, con una salsa salada, a menudo en verano.\u200B Es m\u00E1s popular en el norte de China, incluyendo Pek\u00EDn,\u200B Gansu,\u200B y ,\u200B pero tambi\u00E9n puede hallarse en Sichuan\u200B y Qinghai.\u200B El liangfen suele servirse fr\u00EDo. Las tiras de liangfen se mezclan con aderezos, incluyendo salsa de soja, vinagre, pasta de s\u00E9samo, ajo machacado, zanahoria en juliana y aceite de guindilla.\u200B En Lanzhou se sirve a menudo frito.\u200B En Sichuan es especialmente popular un plato picante llamado Chuanbei Liangfen.\u200B"@es ,
		"( \uC774 \uBB38\uC11C\uB294 \uC911\uAD6D \uBD81\uBD80\uC758 \uC74C\uC2DD\uC5D0 \uAD00\uD55C \uAC83\uC785\uB2C8\uB2E4. \uC911\uAD6D \uB0A8\uBD80\uC758 \uC74C\uC2DD\uC5D0 \uB300\uD574\uC11C\uB294 \uC120\uCD08 \uC824\uB9AC \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uB7C9\uD380(\uC911\uAD6D\uC5B4: \u51C9\u7C89)\uC740 \uB179\uB450, \uC644\uB450, \uC300 \uB4F1\uC73C\uB85C \uB9CC\uB4DC\uB294 \uBB35\uACFC \uBE44\uC2B7\uD55C \uC74C\uC2DD\uC774\uB2E4."@ko ,
		"El liangfen o liang fen \u00E9s un plat xin\u00E8s consistent en melmelada de mid\u00F3 que sol servir-se fred, amb una salsa salada, sovint a l'estiu. \u00C9s m\u00E9s popular al nord de la Xina, incloent Pequ\u00EDn, Gansu, i Shaanxi, per\u00F2 tamb\u00E9 pot trobar-se a Sichuan i Qinghai. El liangfen \u00E9s generalment de color blanquin\u00F3s, trasl\u00B7l\u00FAcid i esp\u00E8s. Sol fer-se de mid\u00F3 de mongeta xinesa, per\u00F2 tamb\u00E9 pot emprar mid\u00F3 de p\u00E8sol o . En l', tamb\u00E9 s'usaven abans les llavors gel\u00E9es del llant\u00E9n. El mid\u00F3 es bull en aigua i les l\u00E0mines resultants es tallen llavors en tires gruixudes."@ca ;
	foaf:depiction	<http://commons.wikimedia.org/wiki/Special:FilePath/MungBeanJelly.jpg> .
@prefix dcterms:	<http://purl.org/dc/terms/> .
@prefix dbc:	<http://dbpedia.org/resource/Category:> .
dbr:Liangfen	dcterms:subject	dbc:Legume_dishes ,
		dbc:Beijing_cuisine ;
	dbo:abstract	"El liangfen o liang fen \u00E9s un plat xin\u00E8s consistent en melmelada de mid\u00F3 que sol servir-se fred, amb una salsa salada, sovint a l'estiu. \u00C9s m\u00E9s popular al nord de la Xina, incloent Pequ\u00EDn, Gansu, i Shaanxi, per\u00F2 tamb\u00E9 pot trobar-se a Sichuan i Qinghai. El liangfen \u00E9s generalment de color blanquin\u00F3s, trasl\u00B7l\u00FAcid i esp\u00E8s. Sol fer-se de mid\u00F3 de mongeta xinesa, per\u00F2 tamb\u00E9 pot emprar mid\u00F3 de p\u00E8sol o . En l', tamb\u00E9 s'usaven abans les llavors gel\u00E9es del llant\u00E9n. El mid\u00F3 es bull en aigua i les l\u00E0mines resultants es tallen llavors en tires gruixudes."@ca ,
		"El liangfen o liang fen es un plato chino consistente en mermelada de almid\u00F3n que suele servirse fr\u00EDo, con una salsa salada, a menudo en verano.\u200B Es m\u00E1s popular en el norte de China, incluyendo Pek\u00EDn,\u200B Gansu,\u200B y ,\u200B pero tambi\u00E9n puede hallarse en Sichuan\u200B y Qinghai.\u200B El liangfen es generalmente de color blanco o blanquecino, trasl\u00FAcido y espeso. Suele hacerse de almid\u00F3n de frijol chino, pero tambi\u00E9n puede emplearse almid\u00F3n de guisante o patata.\u200B\u200B En el , tambi\u00E9n se usaban antes las semillas gelatinosas del llant\u00E9n.\u200B El almid\u00F3n se hierve en agua y las l\u00E1minas resultantes se cortan entonces en tiras gruesas.\u200B El liangfen suele servirse fr\u00EDo. Las tiras de liangfen se mezclan con aderezos, incluyendo salsa de soja, vinagre, pasta de s\u00E9samo, ajo machacado, zanahoria en juliana y aceite de guindilla.\u200B En Lanzhou se sirve a menudo frito.\u200B En Sichuan es especialmente popular un plato picante llamado Chuanbei Liangfen.\u200B Es parecido a la gelatina de frijol chino coreana llamada nokdumuk. El , una receta similar de la, se hace con garbanzo en lugar de con frijol chino. Un plato completamente diferente, la jalea de hierba, se llama tambi\u00E9n a veces liangfen en chino, usando los mismos caracteres."@es ,
		"\u51C9\u7C89\uFF0C\u4E00\u79CD\u4E2D\u56FD\u98DF\u54C1\uFF0C\u4EE5\u5927\u7C73\u3001\u8C4C\u8C46\u6216\u7EFF\u8C46\u4E3A\u4E3B\u8981\u6750\u6599\u5236\u4F5C\u800C\u6210\uFF0C\u8272\u6CFD\u4E73\u767D\u8272\uFF0C\u51DD\u80F6\u72B6\u3002\u6210\u54C1\u4F1A\u56E0\u5236\u4F5C\u5BB9\u5668\u7684\u4E0D\u540C\uFF0C\u800C\u5F62\u6210\u4E0D\u540C\u7684\u5F62\u72B6\u3002\u901A\u5E38\u5207\u6210\u6241\u5E73\u7684\u957F\u65B9\u5757\uFF0C\u7ECF\u8FC7\u8C03\u5473\u540E\uFF0C\u901A\u5E38\u662F\u54B8\u5473\u548C\u8FA3\u5473\u7684\u3002 \u4E91\u5357\u7684\u767D\u65CF\u4E5F\u6709\u51C9\u7C89\u3002"@zh ,
		"Liangfen (simplified Chinese: \u51C9\u7C89; traditional Chinese: \u6DBC\u7C89; pinyin: Li\u00E1ngf\u011Bn; lit. 'cold powder'), also spelled liang fen, is a Chinese legume dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet and Nepal it is called laping and is a common street vendor food. In Kyrgyzstan it is an ingredient in a noodle dish called ashlan fu. Liangfen is generally white or off-white in color, translucent, and thick. It is usually made from mung bean starch, but may also be made from pea or potato starch. In western China, the jelly-like seeds of Plantago major were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips. Liangfen is generally served cold. The liangfen strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. In Lanzhou it is often served stir fried. In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above). Similar foods include the Korean muk made with buckwheat, mung bean, or chestnut starch and Japanese tokoroten. Jidou liangfen, a similar dish from the Yunnan province of southwest China, is made from chick peas rather than mung beans. It is similar to Burmese tofu salad. In Northeast China, it is called lapi (\u62C9\u76AE) and is served mixed with julienned vegetables."@en ,
		"( \uC774 \uBB38\uC11C\uB294 \uC911\uAD6D \uBD81\uBD80\uC758 \uC74C\uC2DD\uC5D0 \uAD00\uD55C \uAC83\uC785\uB2C8\uB2E4. \uC911\uAD6D \uB0A8\uBD80\uC758 \uC74C\uC2DD\uC5D0 \uB300\uD574\uC11C\uB294 \uC120\uCD08 \uC824\uB9AC \uBB38\uC11C\uB97C \uCC38\uACE0\uD558\uC2ED\uC2DC\uC624.) \uB7C9\uD380(\uC911\uAD6D\uC5B4: \u51C9\u7C89)\uC740 \uB179\uB450, \uC644\uB450, \uC300 \uB4F1\uC73C\uB85C \uB9CC\uB4DC\uB294 \uBB35\uACFC \uBE44\uC2B7\uD55C \uC74C\uC2DD\uC774\uB2E4."@ko ;
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		dbr:Mung_bean ,
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		dbr:Vinegar ,
		dbr:Chinese_cuisine ,
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		dbr:Qinghai ,
		dbr:Julienned ,
		dbr:Starch ,
		dbr:Carrot ,
		dbr:Tokoroten .
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	dbp:pic	"MungBeanJelly.jpg"@en ;
	dbp:s	"\u51C9\u7C89"@en ;
	dbp:l	"cold powder"@en ,
		"cold noodle"@en ;
	dbp:p	"li\u00E1ngf\u011Bn"@en ;
	dbp:t	"\u6DBC\u7C89"@en ;
	dbp:hp	"Li\u00E1ngf\u011Bn"@en ;
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