Statements (39)
| Predicate | Object | 
|---|---|
| gptkbp:instanceOf | gptkb:Chinese_cuisine | 
| gptkbp:associatedWith | gptkb:Chongqing_hot_pot | 
| gptkbp:cookingMethod | boiling stewing | 
| gptkbp:cuisine | gptkb:Sichuan_cuisine | 
| gptkbp:dishType | gptkb:dish | 
| gptkbp:flavor | spicy numbing | 
| gptkbp:inventedBy | 20th century | 
| gptkbp:mainIngredient | gptkb:fish gptkb:meat gptkb:seafood gptkb:spice gptkb:Sichuan_peppercorn gptkb:garlic bean sprouts ginger cabbage beef tripe bean curd lotus root duck blood broad bean paste potato slices duck gizzard pig blood luncheon meat cattle stomach duck intestine | 
| gptkbp:notableFor | intense spicy and numbing flavor rich variety of ingredients | 
| gptkbp:origin | gptkb:Chongqing | 
| gptkbp:region | gptkb:China gptkb:East_Asia | 
| gptkbp:servedWith | gptkb:rice | 
| gptkbp:servingTemperature | hot | 
| gptkbp:bfsParent | gptkb:磁器口古镇 | 
| gptkbp:bfsLayer | 8 | 
| https://www.w3.org/2000/01/rdf-schema#label | 毛血旺 |