Statements (58)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:alsoKnownAs |
gptkb:Hui_cuisine
|
| gptkbp:emphasizes |
original flavors
|
| https://www.w3.org/2000/01/rdf-schema#label |
Huizhou cuisine
|
| 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 dish garlic poultry ginger snails pickled vegetables mushrooms walnuts scallion bamboo shoots chestnuts tea leaves 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 gptkb:徽州人 |
| gptkbp:bfsLayer |
7
|