|
gptkbp:instanceOf
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gptkb:food
|
|
gptkbp:city
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gptkb:Hangzhou
gptkb:Nanjing
gptkb:Shanghai
gptkb:Suzhou
|
|
gptkbp:cookingMethod
|
steaming
stewing
braising
quick-frying
|
|
gptkbp:countryOfOrigin
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gptkb:China
|
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gptkbp:culturalSignificance
|
influential in Chinese culinary tradition
|
|
gptkbp:festival
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gptkb:meat
gptkb:Tangyuan
|
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gptkbp:flavor
|
light
fresh
slightly sweet
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|
gptkbp:historicalName
|
gptkb:ancient_China
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Jiangnan cuisine
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gptkbp:knownFor
|
delicate presentation
seasonal ingredients
balance of color, aroma, and taste
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|
gptkbp:mainIngredient
|
gptkb:fish
gptkb:rice
dish
vegetables
|
|
gptkbp:notableDish
|
gptkb:Dongpo_pork
gptkb:Nanjing_salted_duck
gptkb:Xiaolongbao
gptkb:West_Lake_vinegar_fish
gptkb:Beggar's_chicken
gptkb:Drunken_shrimp
Lion's head meatballs
|
|
gptkbp:notableIngredient
|
gptkb:Shaoxing_wine
bamboo shoots
lotus root
|
|
gptkbp:regionOfOrigin
|
gptkb:Jiangnan
|
|
gptkbp:relatedDish
|
gptkb:Huaiyang_cuisine
gptkb:Jiangsu_cuisine
gptkb:Shanghai_cuisine
gptkb:Zhejiang_cuisine
|
|
gptkbp:subspecies
|
gptkb:Chinese_cuisine
gptkb:Yangzhou_cuisine
gptkb:Ningbo_cuisine
gptkb:Shaoxing_cuisine
gptkb:Suzhou_cuisine
gptkb:Shanghai_cuisine
gptkb:Wuxi_cuisine
gptkb:Zhenjiang_cuisine
|
|
gptkbp:bfsParent
|
gptkb:Chinese_cuisine
|
|
gptkbp:bfsLayer
|
4
|