Statements (34)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:alsoKnownAs |
Chongqing hotpot cuisine
|
| gptkbp:cookingMethod |
dish
stir-frying braising |
| gptkbp:culturalSignificance |
important part of Chongqing identity
|
| gptkbp:distinctiveFeature |
Sichuan cuisine
|
| gptkbp:exportedTo |
other parts of China
international cities with Chinese diaspora |
| gptkbp:flavor |
spicy
numbing |
| https://www.w3.org/2000/01/rdf-schema#label |
Chongqing cuisine
|
| gptkbp:mainIngredient |
gptkb:fish
gptkb:meat gptkb:spice gptkb:Sichuan_peppercorn offal |
| gptkbp:notableDish |
gptkb:Chongqing_hot_pot
gptkb:Xiaomian Mala rabbit Qianzhang Spicy chicken Suanlafen |
| gptkbp:notableFeature |
emphasis on mala (numbing and spicy) flavor
heavy use of spices |
| gptkbp:originatedIn |
gptkb:Chongqing
|
| gptkbp:popularFor |
gptkb:Chongqing
gptkb:Southwest_China |
| gptkbp:region |
gptkb:Southwest_China
|
| gptkbp:relatedDish |
Sichuan cuisine
|
| gptkbp:serves |
street food stalls
hot pot restaurants |
| gptkbp:bfsParent |
gptkb:Jiangjin_pickles
|
| gptkbp:bfsLayer |
7
|