{ "items" : [
    { "id" : "http://dbpedia.org/resource/Lou_mei"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#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." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Lou mei" ] ,
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        "http://purl.org/dc/elements/1.1/type" : [ "Hors d'oeuvre" ] ,
        "http://dbpedia.org/ontology/country" : [ "http://dbpedia.org/resource/China" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Offal" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "offal" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/PigsearJellyfish.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Hors_d'oeuvre"] } } }
