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gptkbp:instanceOf
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gptkb:food
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gptkbp:alsoKnownAs
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gptkb:Xiang_cuisine
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gptkbp:cookingMethod
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smoking
steaming
pickling
roasting
stir-frying
braising
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gptkbp:countryOfOrigin
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gptkb:China
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gptkbp:emphasizes
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bright colors
fresh ingredients
aromatic flavors
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https://www.w3.org/2000/01/rdf-schema#label
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Hunan cuisine
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gptkbp:mainIngredient
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garlic
chili peppers
shallots
smoked and cured goods
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gptkbp:notableDish
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gptkb:Chopped_pepper_fish_head
gptkb:Dong'an_chicken
gptkb:Mao's_braised_pork
gptkb:Steamed_fish_head_with_diced_hot_red_peppers
gptkb:Stir-fried_spicy_beef
Smoked pork with dried long beans
Spicy frog
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gptkbp:notableFor
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deep colors
fresh aroma
hot and sour flavors
spicy flavors
use of chili peppers
use of garlic
use of shallots
variety of cooking techniques
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gptkbp:oneOfEightGreatTraditionsOf
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gptkb:Chinese_cuisine
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gptkbp:originatedIn
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gptkb:Hunan_Province
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gptkbp:regionalVarieties
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gptkb:Dongting_Lake_region
gptkb:Western_Hunan_region
gptkb:Xiang_River_region
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gptkbp:relatedTo
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gptkb:Guangdong_cuisine
Sichuan cuisine
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gptkbp:spiciness
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very spicy
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gptkbp:uses
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gptkb:bird
gptkb:fish
gptkb:meat
gptkb:fermented_black_beans
dish
ginger
pickled vegetables
smoked meats
bamboo shoots
scallions
lotus root
dried chilies
fresh chilies
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gptkbp:bfsParent
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gptkb:East_Asian_Han_Chinese
gptkb:Hunan
gptkb:Changsha
gptkb:Eight_Culinary_Traditions_of_Chinese_cuisine
gptkb:Hunanese
gptkb:Hunan_sausage
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gptkbp:bfsLayer
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5
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