|
gptkbp:instanceOf
|
gptkb:Chinese_cuisine
|
|
gptkbp:alsoKnownAs
|
gptkb:Hui_cuisine
|
|
gptkbp:emphasizes
|
original flavors
|
|
gptkbp:influencedBy
|
local mountain produce
|
|
gptkbp:notableDish
|
gptkb:Li_Hongzhang_hotchpotch
gptkb:Huangshan_braised_pigeon
hairy tofu
steamed stone frog
stinky mandarin fish
|
|
gptkbp:notableFor
|
use of wild herbs
emphasis on freshness
use of tofu
braising techniques
stewing techniques
use of bamboo shoots
use of ham
|
|
gptkbp:oneOfEightGreatTraditionsOf
|
gptkb:Chinese_cuisine
|
|
gptkbp:originatedIn
|
gptkb:Anhui_province
gptkb:Huizhou
|
|
gptkbp:region
|
gptkb:Anhui
|
|
gptkbp:uses
|
gptkb:bird
gptkb:fish
gptkb:meat
gptkb:salt
gptkb:seafood
gptkb:spice
gptkb:sugar
gptkb:wine
gptkb:dish
gptkb:garlic
gptkb:tea_leaves
poultry
ginger
snails
pickled vegetables
mushrooms
walnuts
scallion
bamboo shoots
chestnuts
game meats
bean curd
fermented bean curd
lotus root
light seasoning
wild vegetables
river fish
dried bamboo shoots
dried tofu
bamboo fungus
dried mushrooms
preserved ham
slow cooking methods
|
|
gptkbp:bfsParent
|
gptkb:Hui_cuisine
gptkb:Huizhou_region
|
|
gptkbp:bfsLayer
|
7
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Huizhou cuisine
|