|
gptkbp:instanceOf
|
gptkb:food
|
|
gptkbp:alsoKnownAs
|
Beijing cuisine
|
|
gptkbp:cookingMethod
|
steaming
roasting
stir-frying
braising
|
|
gptkbp:countryOfOrigin
|
gptkb:China
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Mandarin cuisine
|
|
gptkbp:influencedBy
|
gptkb:Chinese_cuisine
gptkb:Imperial_cuisine
Mongolian cuisine
|
|
gptkbp:mainIngredient
|
gptkb:bird
gptkb:meat
gptkb:wheat
noodles
dumplings
cabbage
scallions
soybean paste
|
|
gptkbp:notableDish
|
gptkb:Hot_and_sour_soup
dish
Jiaozi
Peking duck
Zhajiangmian
sesame paste
sweet bean sauce
Mu shu pork
Sweet bean sauce pork
|
|
gptkbp:notableFeature
|
emphasis on wheat-based foods
less spicy than Sichuan cuisine
mild flavors
use of garlic and scallions
|
|
gptkbp:regionOfOrigin
|
gptkb:Northern_China
|
|
gptkbp:relatedDish
|
gptkb:Chinese_cuisine
gptkb:Huaiyang_cuisine
Sichuan cuisine
|
|
gptkbp:servedIn
|
gptkb:Beijing
gptkb:Tianjin
gptkb:Shandong
gptkb:Hebei
|
|
gptkbp:serves
|
state banquets
imperial courts
|
|
gptkbp:usesUtensil
|
gptkb:steam_locomotive
cleaver
wok
rolling pin
|
|
gptkbp:bfsParent
|
gptkb:Mandarin_Chinese_people
|
|
gptkbp:bfsLayer
|
7
|