Statements (32)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:countryOfOrigin |
gptkb:China
|
| gptkbp:created |
late 19th century
|
| gptkbp:cuisine |
Sichuan cuisine
|
| gptkbp:dishType |
main course
|
| gptkbp:flavor |
spicy
numbing |
| https://www.w3.org/2000/01/rdf-schema#label |
Mapo Tofu
|
| gptkbp:mainIngredient |
gptkb:Sichuan_peppercorn
gptkb:fermented_black_beans garlic ginger ground pork green onion chili oil doubanjiang |
| gptkbp:nameOrigin |
named after a pockmarked old woman (Ma Po) who created the dish
|
| gptkbp:notableFor |
use of Sichuan peppercorn
spicy and numbing flavor |
| gptkbp:popularFor |
gptkb:China
gptkb:Japan gptkb:Taiwan worldwide |
| gptkbp:regionOfOrigin |
gptkb:Sichuan
|
| gptkbp:restaurantOfOrigin |
gptkb:Chen_Mapo_Tofu_Restaurant
|
| gptkbp:servingTemperature |
hot
|
| gptkbp:traditionalAccompaniment |
steamed rice
|
| gptkbp:vegetarian |
Mapo Tofu with mushrooms
|
| gptkbp:bfsParent |
gptkb:Mapo-gu
gptkb:NAMANANA gptkb:Shisen_Hanten |
| gptkbp:bfsLayer |
6
|