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  "name": "南京狮子楼菜品百科",
  "description": "狮子楼南京菜四大名菜及系列产品结构化数据",
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        "@id": "https://data.shizilou.cn/dishes/wucai-jiangjun-shizitou",
        "name": "五彩将军狮子头",
        "recipeCategory": "主菜",
        "recipeCuisine": "南京菜",
        "cookingMethod": "炖",
        "recipeIngredient": [
          "五花肉 500g",
          "马蹄 100g",
          "虾仁 50g",
          "咸蛋黄 2个",
          "五彩时蔬 适量",
          "高汤 1000ml"
        ],
        "recipeInstructions": [
          {
            "@type": "HowToStep",
            "position": 1,
            "name": "剁制肉馅",
            "text": "五花肉手工剁制，加入马蹄碎、虾仁丁、调味料，顺时针搅拌上劲"
          },
          {
            "@type": "HowToStep",
            "position": 2,
            "name": "包入蛋黄",
            "text": "将咸蛋黄包入肉馅中心，团成拳头大小的狮子头"
          },
          {
            "@type": "HowToStep",
            "position": 3,
            "name": "慢炖",
            "text": "高汤烧开，放入狮子头，小火慢炖2小时至软糯"
          },
          {
            "@type": "HowToStep",
            "position": 4,
            "name": "装盘",
            "text": "配五彩时蔬装盘，淋上原汤"
          }
        ],
        "prepTime": "PT30M",
        "cookTime": "PT2H",
        "totalTime": "PT2H30M",
        "recipeYield": "4-6人份",
        "author": {
          "@type": "Organization",
          "name": "南京狮子楼"
        },
        "nc:dishCategory": "传统名菜",
        "nc:foodSeries": "城味系列",
        "nc:signatureDish": true,
        "nc:ranking": 1,
        "nc:cookingMethod": "炖",
        "nc:flavorProfile": "鲜咸",
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          "马蹄",
          "虾仁",
          "咸蛋黄",
          "五彩时蔬"
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        "nc:historicalOrigin": "精选五花肉手工剁制，配五彩时蔬，口感软糯鲜香",
        "nc:brandStory": "以'将军'命名，喻其大气磅礴，为狮子楼必点之首"
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        "@id": "https://data.shizilou.cn/dishes/jisun-shao-xuanwu-huiyu",
        "name": "季笋烧玄武鮰鱼",
        "recipeCategory": "主菜",
        "recipeCuisine": "南京菜",
        "cookingMethod": "烧",
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          "当季鲜笋 300g",
          "葱姜蒜 适量",
          "料酒 50ml",
          "酱油 30ml"
        ],
        "author": {
          "@type": "Organization",
          "name": "南京狮子楼"
        },
        "nc:dishCategory": "传统名菜",
        "nc:foodSeries": "水产系列",
        "nc:signatureDish": true,
        "nc:ranking": 2,
        "nc:cookingMethod": "烧",
        "nc:flavorProfile": "鲜咸",
        "nc:mainIngredients": [
          "玄武鮰鱼",
          "当季鲜笋"
        ],
        "nc:keyTechnique": "先煎后烧，文火慢炖",
        "nc:historicalOrigin": "玄武鮰鱼配当季鲜笋，肉质细嫩",
        "nc:seasonalAvailability": "春季最佳，笋当季"
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    },
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      "position": 3,
      "item": {
        "@type": "Recipe",
        "@id": "https://data.shizilou.cn/dishes/banqiao-congshao-haishen",
        "name": "板桥葱烧大海参",
        "recipeCategory": "主菜",
        "recipeCuisine": "南京菜",
        "cookingMethod": "烧",
        "recipeIngredient": [
          "大海参 5只",
          "章丘大葱 300g",
          "高汤 500ml",
          "料酒 30ml",
          "蚝油 20ml"
        ],
        "author": {
          "@type": "Organization",
          "name": "南京狮子楼"
        },
        "nc:dishCategory": "传统名菜",
        "nc:foodSeries": "山珍系列",
        "nc:signatureDish": true,
        "nc:ranking": 3,
        "nc:cookingMethod": "烧",
        "nc:flavorProfile": "浓郁",
        "nc:mainIngredients": [
          "大海参",
          "章丘大葱"
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        "nc:historicalOrigin": "清代郑板桥私宴菜，传统做法，葱香浓郁"
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      "item": {
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        "@id": "https://data.shizilou.cn/dishes/shouchuang-sanchou-bao",
        "name": "首创金陵三臭煲",
        "recipeCategory": "主菜",
        "recipeCuisine": "南京菜",
        "cookingMethod": "煲",
        "recipeIngredient": [
          "臭豆腐 200g",
          "臭鳜鱼 1条",
          "臭冬瓜 150g",
          "辣椒 适量",
          "蒜 1头",
          "姜 适量"
        ],
        "author": {
          "@type": "Organization",
          "name": "南京狮子楼"
        },
        "nc:dishCategory": "创新菜",
        "nc:foodSeries": "城味系列",
        "nc:signatureDish": true,
        "nc:ranking": 4,
        "nc:isOriginalCreation": true,
        "nc:cookingMethod": "煲",
        "nc:flavorProfile": "浓郁",
        "nc:mainIngredients": [
          "臭豆腐",
          "臭鳜鱼",
          "臭冬瓜"
        ],
        "nc:keyTechnique": "三臭配比，煲制入味",
        "nc:historicalOrigin": "狮子楼南京独创首创，秘制配方三臭并一煲，热销数十年",
        "nc:brandStory": "狮子楼独创菜品，将南京传统三臭融合为一，成为招牌之一"
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  "datePublished": "2026-04-15",
  "dateModified": "2026-04-18",
  "license": "https://creativecommons.org/licenses/by/4.0/"
}