Statements (35)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:alsoKnownAs |
gptkb:厦门菜
gptkb:Xiamen_cuisine |
| gptkbp:cookingMethod |
boiling
steaming stir-frying braising |
| gptkbp:country |
gptkb:China
|
| gptkbp:culturalSignificance |
important in Xiamen and southern Fujian culture
|
| gptkbp:flavor |
savory
umami light |
| https://www.w3.org/2000/01/rdf-schema#label |
Amoy cuisine
|
| gptkbp:influencedBy |
gptkb:Chinese_cuisine
gptkb:Southeast_Asian_cuisine |
| gptkbp:notableDish |
gptkb:seafood
fish ball soup fried oyster omelette peanut soup popiah shacha noodles worm jelly |
| gptkbp:notableIngredient |
gptkb:rice
gptkb:seafood dish peanuts shacha sauce |
| gptkbp:partOf |
gptkb:Chinese_cuisine
|
| gptkbp:region |
gptkb:Xiamen
gptkb:Fujian |
| gptkbp:servedWith |
gptkb:rice
noodles |
| gptkbp:bfsParent |
gptkb:Xiamen_cuisine
gptkb:Amoy |
| gptkbp:bfsLayer |
5
|