Statements (53)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
dish
|
| gptkbp:cookingMethod |
water
several hours slow cooking sugar braising soy sauce garlic ginger passed down through generations pot star anise taught in culinary schools often featured in culinary competitions popular dish to learn pair with tea |
| gptkbp:cuisine |
gptkb:Chinese_cuisine
different regional styles part of local heritage |
| gptkbp:culturalEvents |
served at cultural events
|
| gptkbp:culturalSignificance |
symbol of hospitality
|
| gptkbp:exhibits |
plated dish
artistic plating |
| gptkbp:famousFor |
gptkb:Anhui_Province
|
| gptkbp:flavorProfile |
savory
rich and flavorful |
| gptkbp:food_options |
fine dining
praised by food critics highlighted in food festivals |
| gptkbp:foodPairing |
pickled vegetables
|
| gptkbp:garnishedWith |
scallions
|
| gptkbp:historicalLegacy |
festivals
|
| gptkbp:historicalSite |
traditional dish
|
| https://www.w3.org/2000/01/rdf-schema#label |
Huangshan Braised Pigeon
|
| gptkbp:influencedBy |
local ingredients
|
| gptkbp:is_used_in |
vegetables
|
| gptkbp:knownFor |
tender meat
|
| gptkbp:mainIngredient |
pigeon
|
| gptkbp:mediaAppearances |
featured in cooking shows
|
| gptkbp:nutritionalValue |
high in protein
|
| gptkbp:originatesFrom |
Huangshan,_China
|
| gptkbp:produces |
local markets
|
| gptkbp:productionCompany |
30 minutes
|
| gptkbp:region |
Anhui_cuisine
|
| gptkbp:servingTemperature |
rice
hot available in local restaurants |
| gptkbp:soundtrack |
sauces
|
| gptkbp:suitableFor |
special occasions
|
| gptkbp:sustainability |
locally sourced ingredients
|
| gptkbp:texture |
succulent
|
| gptkbp:typeOf |
red wine
|
| gptkbp:variant |
spicy version
|