Chả cá Lã Vọng (original) (raw)
Ĉakalavongo aŭ Chả cá Lã Vọng (vjetname) estas la nomo de fiŝa specialaĵo el Hanojo (Vjetnamio). Ĝi estas marinita fiŝo rostita super lignokarbo kaj poste fritita en graso. Ĝi devenas de la Đoàn familio loĝanta ĉe 14 Chả Cá strato (antaŭe: Hàng Sơn strato) en la malnova urboparto. Tiu familio donis la nomon al la plado kaj tenas sekreta ĝian recepton.
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| dbo:abstract | Ĉakalavongo aŭ Chả cá Lã Vọng (vjetname) estas la nomo de fiŝa specialaĵo el Hanojo (Vjetnamio). Ĝi estas marinita fiŝo rostita super lignokarbo kaj poste fritita en graso. Ĝi devenas de la Đoàn familio loĝanta ĉe 14 Chả Cá strato (antaŭe: Hàng Sơn strato) en la malnova urboparto. Tiu familio donis la nomon al la plado kaj tenas sekreta ĝian recepton. (eo) Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish, originally from Hanoi. The dish is traditionally made with hemibagrus (or ca lang in Vietnamese), which is a genus of catfish. The fish is cut into pieces and marinated in a turmeric-based sauce, which often includes shrimp paste or fish sauce, ginger, and chili peppers. Sometimes, saffron is used instead of turmeric. It is then lightly grilled over charcoal. The dish is served in a hot pan coated with marinade sauce and herbs, particularly dill. Other herbs, such as scallions or basil, may be included. It is eaten with vermicelli rice noodles (bún in Vietnamese) and peanuts. Cha Ca La Vong is considered a delicacy in Vietnam, as it is nearly exclusively served in restaurants and is not found in street food. (en) ( 짜 까는 여기로 연결됩니다. 베트남의 어묵에 대해서는 어묵#베트남 문서를 참고하십시오.) 짜 까 라봉(베트남어: chả cá Lã Vọng→강태공 어묵)은 베트남의 생선 요리이다. 하노이 음식으로, 간단히 짜 까(chả cá)라 줄여 부르기도 한다. (ko) チャーカーラボン（ベトナム語：Chả cá Lã Vọng)は味付けした魚を炭火焼した後、油で揚げたハノイの名物料理の一つである。のチャーカー通り(以前のハンソン通り)14番にあるドアン家の秘伝として守られてきた料理で、現在の通りの名前はこの料理から付けられている。 (ja) |
| dbo:country | dbr:Vietnam |
| dbo:ingredient | dbr:Hemibagrus |
| dbo:ingredientName | Hemibagrusfish |
| dbo:region | dbr:Hanoi |
| dbo:servingSize | 100.000000 (xsd:double) |
| dbo:thumbnail | wiki-commons:Special:FilePath/Cha_ca_La_Vong.jpg?width=300 |
| dbo:wikiPageID | 63751343 (xsd:integer) |
| dbo:wikiPageLength | 6661 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1111740932 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Anti-imperialism dbr:Charcoal dbr:United_States dbr:Vietnam dbr:Peanut dbr:Saffron dbr:Old_Quarter,_Hanoi dbr:French_Indochina dbr:Colonial_troops dbr:Delicacy dbr:Halibut dbr:Street_food dbr:Catfish dbr:Ginger dbr:Basa_(fish) dbr:Basil dbr:Dill dbr:Florence_Fabricant dbr:Flounder dbr:Food_critic dbr:Grilling dbr:Hanoi dbr:Hemibagrus dbc:Fish_dishes dbc:Vietnamese_cuisine dbr:Chili_pepper dbr:Jiang_Ziya dbc:Vietnamese_seafood_dishes dbr:Satay dbr:Turmeric dbr:Vietnamese_cuisine dbr:Scallion dbr:Tilapia dbr:Fish_sauce dbr:Rice_noodles dbr:Shrimp_paste dbr:Vermicelli |
| dbo:year | 1800-01-01 (xsd:gYear) |
| dbp:country | dbr:Vietnam |
| dbp:course | Entree (en) |
| dbp:creators | Doan family (en) |
| dbp:mainIngredient | Hemibagrus fish (en) |
| dbp:minorIngredient | Turmeric-based sauce and herbs (en) |
| dbp:name | Chả cá Lã Vọng (en) |
| dbp:noRecipes | true (en) |
| dbp:region | dbr:Hanoi |
| dbp:servingSize | 100.0 |
| dbp:wikiPageUsesTemplate | dbt:Circa dbt:Infobox_food dbt:Reflist dbt:Short_description |
| dbp:year | 1800.0 |
| dc:type | Entree |
| dcterms:subject | dbc:Fish_dishes dbc:Vietnamese_cuisine dbc:Vietnamese_seafood_dishes |
| rdf:type | owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment | Ĉakalavongo aŭ Chả cá Lã Vọng (vjetname) estas la nomo de fiŝa specialaĵo el Hanojo (Vjetnamio). Ĝi estas marinita fiŝo rostita super lignokarbo kaj poste fritita en graso. Ĝi devenas de la Đoàn familio loĝanta ĉe 14 Chả Cá strato (antaŭe: Hàng Sơn strato) en la malnova urboparto. Tiu familio donis la nomon al la plado kaj tenas sekreta ĝian recepton. (eo) Cha ca La Vong (Chả cá Lã Vọng in Vietnamese) is a Vietnamese grilled fish dish, originally from Hanoi. The dish is traditionally made with hemibagrus (or ca lang in Vietnamese), which is a genus of catfish. The fish is cut into pieces and marinated in a turmeric-based sauce, which often includes shrimp paste or fish sauce, ginger, and chili peppers. Sometimes, saffron is used instead of turmeric. It is then lightly grilled over charcoal. The dish is served in a hot pan coated with marinade sauce and herbs, particularly dill. Other herbs, such as scallions or basil, may be included. It is eaten with vermicelli rice noodles (bún in Vietnamese) and peanuts. Cha Ca La Vong is considered a delicacy in Vietnam, as it is nearly exclusively served in restaurants and is not found in street food. (en) ( 짜 까는 여기로 연결됩니다. 베트남의 어묵에 대해서는 어묵#베트남 문서를 참고하십시오.) 짜 까 라봉(베트남어: chả cá Lã Vọng→강태공 어묵)은 베트남의 생선 요리이다. 하노이 음식으로, 간단히 짜 까(chả cá)라 줄여 부르기도 한다. (ko) チャーカーラボン（ベトナム語：Chả cá Lã Vọng)は味付けした魚を炭火焼した後、油で揚げたハノイの名物料理の一つである。のチャーカー通り(以前のハンソン通り)14番にあるドアン家の秘伝として守られてきた料理で、現在の通りの名前はこの料理から付けられている。 (ja) |
| rdfs:label | Chả cá Lã Vọng (en) Ĉakalavongo (eo) 짜 까 라봉 (ko) チャーカーラボン (ja) |
| owl:sameAs | wikidata:Chả cá Lã Vọng dbpedia-eo:Chả cá Lã Vọng dbpedia-ja:Chả cá Lã Vọng http://jv.dbpedia.org/resource/Chả_cá_Lã_Vọng dbpedia-ko:Chả cá Lã Vọng dbpedia-vi:Chả cá Lã Vọng https://global.dbpedia.org/id/31nCF |
| prov:wasDerivedFrom | wikipedia-en:Chả_cá_Lã_Vọng?oldid=1111740932&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Cha_ca_La_Vong.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Chả_cá_Lã_Vọng |
| foaf:name | Chả cá Lã Vọng (en) |
| is dbo:wikiPageRedirects of | dbr:Cha_Ca_La_Vong |
| is dbo:wikiPageWikiLink of | dbr:Cha_Ca_La_Vong dbr:Jiang_Ziya |
| is foaf:primaryTopic of | wikipedia-en:Chả_cá_Lã_Vọng |
