Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:alsoKnownAs |
Gan cuisine
|
| gptkbp:cookingMethod |
steaming
pickling stir-frying braising |
| gptkbp:countryOfOrigin |
gptkb:China
|
| gptkbp:culturalSignificance |
use of local ingredients
emphasis on freshness influenced by local geography represents Gan culture |
| gptkbp:dietaryRestriction |
rice-based
emphasizes natural flavors uses little sugar uses little wheat |
| gptkbp:flavor |
savory
spicy umami |
| https://www.w3.org/2000/01/rdf-schema#label |
Jiangxi cuisine
|
| gptkbp:majorCity |
gptkb:Nanchang
gptkb:Jingdezhen gptkb:Yichun gptkb:Jiujiang gptkb:Ganzhou |
| gptkbp:notableDish |
Jiangxi fish head casserole
Jingdezhen tofu balls Lushan Yunwu tea chicken Nanchang rice noodles Steamed pork with rice flour (Fen Zheng Rou) Wuyuan steamed chicken |
| gptkbp:notableFor |
gptkb:fermented_black_beans
spicy flavors use of chili peppers freshwater fish dishes emphasis on umami use of pickled vegetables |
| gptkbp:notableIngredient |
gptkb:fish
gptkb:spice pickled vegetables rice noodles fermented bean curd |
| gptkbp:regionOfOrigin |
gptkb:Jiangxi_Province
|
| gptkbp:relatedDish |
gptkb:Hunan_cuisine
gptkb:Anhui_cuisine Sichuan cuisine |
| gptkbp:style |
family-style
communal dining |
| gptkbp:bfsParent |
gptkb:Hui_cuisine
gptkb:Xiang_cuisine gptkb:Southern_Chinese |
| gptkbp:bfsLayer |
7
|