|
gptkbp:instanceOf
|
gptkb:Chinese_cuisine
gptkb:dish
|
|
gptkbp:cookingMethod
|
simmering
|
|
gptkbp:countryOfOrigin
|
gptkb:China
|
|
gptkbp:culturalSignificance
|
gptkb:gathering
|
|
gptkbp:dishType
|
main course
|
|
gptkbp:eatenWith
|
gptkb:rice
noodles
dipping sauces
|
|
gptkbp:event
|
dinner
festive meal
|
|
gptkbp:mainIngredient
|
gptkb:meat
gptkb:Sichuan_peppercorn
gptkb:garlic
vegetables
ginger
chili oil
tripe
duck blood
spicy broth
|
|
gptkbp:notableFeature
|
spicy flavor
communal eating
numbing sensation
|
|
gptkbp:notableIngredient
|
gptkb:algae
gptkb:seafood
gptkb:fermented_black_beans
gptkb:garlic
bean sprouts
cabbage
mushrooms
lotus root
fish balls
Chinese herbs
beef tallow
broad bean paste
pickled chili
potato slices
|
|
gptkbp:popularFor
|
gptkb:China
gptkb:Chongqing
gptkb:Sichuan
|
|
gptkbp:regionOfOrigin
|
gptkb:Chongqing
|
|
gptkbp:relatedDish
|
gptkb:Mongolian_hot_pot
Sichuan hot pot
|
|
gptkbp:serves
|
family gatherings
hot pot restaurants
|
|
gptkbp:servingTemperature
|
hot
|
|
gptkbp:spiciness
|
very spicy
|
|
gptkbp:bfsParent
|
gptkb:Chongqing_metropolitan_area
gptkb:southwestern_China
|
|
gptkbp:bfsLayer
|
7
|
|
http://www.w3.org/2000/01/rdf-schema#label
|
Chongqing hot pot
|