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gptkbp:instanceOf
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gptkb:Chinese_cuisine
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gptkbp:countryOfOrigin
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gptkb:China
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|
gptkbp:cuisine
|
steaming
stewing
delicate presentation
emphasis on knife skills
light and fresh flavors
slow braising
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|
https://www.w3.org/2000/01/rdf-schema#label
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Huaiyang cuisine
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gptkbp:influenced
|
gptkb:Shanghai_cuisine
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gptkbp:influencedBy
|
gptkb:Anhui_cuisine
gptkb:Jiangsu_cuisine
gptkb:Zhejiang_cuisine
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|
gptkbp:knownFor
|
emphasis on original flavors
refined techniques
use of seasonal ingredients
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gptkbp:notableCity
|
gptkb:Shanghai
gptkb:Huai'an
gptkb:Yangzhou
gptkb:Zhenjiang
|
|
gptkbp:notableDish
|
gptkb:Lion's_Head_meatballs
gptkb:Yangzhou_fried_rice
gptkb:Beggar's_chicken
gptkb:Braised_pork_balls_in_brown_sauce
gptkb:Stewed_crab_with_clear_soup
gptkb:Sweet_and_sour_mandarin_fish
gptkb:Wensi_tofu
|
|
gptkbp:notableFestival
|
gptkb:Yangzhou_Huaiyang_Cuisine_Festival
|
|
gptkbp:notableIngredient
|
gptkb:fish
gptkb:meat
gptkb:seafood
garlic
bamboo shoots
|
|
gptkbp:notableWrestler
|
gptkb:Wang_Shouyi
gptkb:Zhu_Rongfa
|
|
gptkbp:partOf
|
gptkb:Four_Great_Traditions_of_Chinese_cuisine
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|
gptkbp:regionOfOrigin
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gptkb:Jiangsu
gptkb:Shanghai
gptkb:Zhejiang
gptkb:Anhui
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|
gptkbp:serves
|
gptkb:state_banquets_in_China
|
|
gptkbp:UNESCOStatus
|
Yangzhou listed as UNESCO City of Gastronomy (2019)
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|
gptkbp:bfsParent
|
gptkb:Jiangsu
gptkb:Jiangsu,_China
gptkb:Jiangnan_cuisine
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|
gptkbp:bfsLayer
|
5
|