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gptkbp:instanceOf
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gptkb:Chinese_cuisine
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gptkbp:alsoKnownAs
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gptkb:Chinese_cuisine
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gptkbp:cookingMethod
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boiling
roasting
stir-frying
braising
deep-frying
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gptkbp:countryOfOrigin
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gptkb:China
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gptkbp:emphasizes
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umami taste
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gptkbp:influencedOtherCuisines
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Beijing cuisine
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gptkbp:notableDish
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gptkb:Braised_sea_cucumber_with_scallion
gptkb:Dezhou_braised_chicken
gptkb:Jinan-style_fried_chicken
Sweet and sour carp
Braised prawns
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gptkbp:notableFor
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savory flavors
emphasis on freshness
use of seafood
use of vinegar
use of clear broths
use of scallions and garlic
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gptkbp:oneOfEightCulinaryTraditionsOf
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gptkb:Chinese_cuisine
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gptkbp:originatedIn
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gptkb:Shandong_Province
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gptkbp:region
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gptkb:Jinan
gptkb:Qingdao
gptkb:Confucius_Mansion_cuisine
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gptkbp:uses
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gptkb:fish
gptkb:lake
gptkb:seafood
gptkb:marina
gptkb:dish
gptkb:garlic
beans
corn
sweet potatoes
vegetables
peanuts
barley
poultry
ginger
mushrooms
abalone
wheat-based foods
bamboo shoots
scallions
lotus root
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gptkbp:bfsParent
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gptkb:Northern_Chinese_cuisine
gptkb:Shandong_province
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gptkbp:bfsLayer
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6
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https://www.w3.org/2000/01/rdf-schema#label
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Lu cuisine
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