|
gptkbp:instance_of
|
gptkb:cuisine
|
|
gptkbp:features
|
a variety of cooking techniques
|
|
gptkbp:has_influence_on
|
other regional cuisines
|
|
gptkbp:has_variations
|
different local specialties
|
|
gptkbp:historical_role
|
imperial cuisine
local peasant food
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|
https://www.w3.org/2000/01/rdf-schema#label
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Jiangsu Cuisine
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gptkbp:includes
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braising
steaming
stir-frying
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gptkbp:is_associated_with
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fine dining
|
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gptkbp:is_celebrated_in
|
food festivals
|
|
gptkbp:is_characterized_by
|
delicate flavors
sweet and savory flavors
artful garnishing
light sauces
|
|
gptkbp:is_famous_for
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gptkb:Nanjing_Salted_Duck
Suan Ni Bai Rou
Yangzhou Fried Rice
Wuxi Spare Ribs
|
|
gptkbp:is_featured_in
|
culinary competitions
Chinese cookbooks
|
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gptkbp:is_influenced_by
|
local ingredients
cultural exchanges
|
|
gptkbp:is_known_for
|
its presentation
its emphasis on freshness
|
|
gptkbp:is_often_accompanied_by
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gptkb:soup
gptkb:tea
|
|
gptkbp:is_often_compared_to
|
other regional cuisines
|
|
gptkbp:is_often_discussed_in
|
culinary forums
|
|
gptkbp:is_often_featured_in
|
food blogs
food documentaries
|
|
gptkbp:is_often_served_with
|
gptkb:rice
noodles
|
|
gptkbp:is_often_used_in
|
vegetables
freshwater fish
poultry
crustaceans
|
|
gptkbp:is_popular_in
|
gptkb:China
international Chinese restaurants
|
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gptkbp:is_promoted_by
|
local tourism boards
chefs
|
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gptkbp:is_recognized_by
|
UNESCO as an Intangible Cultural Heritage
|
|
gptkbp:is_reviewed_by
|
restaurant reviews
|
|
gptkbp:is_taught_in
|
culinary schools
|
|
gptkbp:originated_in
|
gptkb:Jiangsu_Province
|
|
gptkbp:served_in
|
gptkb:festivals
family gatherings
banquets
|
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gptkbp:bfsParent
|
gptkb:Nanjing
gptkb:Modern_China
|
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gptkbp:bfsLayer
|
5
|