Statements (40)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:associatedWith |
gptkb:Chongqing_hot_pot
|
| gptkbp:cookingMethod |
boiling
stewing |
| gptkbp:cuisine |
Sichuan cuisine
|
| gptkbp:dishType |
dish
|
| gptkbp:flavor |
spicy
numbing |
| https://www.w3.org/2000/01/rdf-schema#label |
毛血旺
|
| gptkbp:inventedBy |
20th century
|
| gptkbp:mainIngredient |
gptkb:fish
gptkb:meat gptkb:seafood gptkb:spice gptkb:Sichuan_peppercorn 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:Sichuan_cuisine
gptkb:花椒 |
| gptkbp:bfsLayer |
5
|