Statements (26)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:countryOfOrigin |
gptkb:China
|
| gptkbp:course |
main course
|
| gptkbp:created |
19th century
|
| gptkbp:cuisine |
Sichuan cuisine
|
| gptkbp:dishType |
stir-fry
|
| gptkbp:flavor |
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:namedAfter |
gptkb:Chen_Mapo
|
| gptkbp:notableFor |
mala flavor
|
| gptkbp:regionOfOrigin |
gptkb:Sichuan
|
| gptkbp:servedWith |
gptkb:rice
|
| gptkbp:servingTemperature |
hot
|
| gptkbp:spiciness |
spicy
|
| gptkbp:vegetarian |
gptkb:Mapo_tofu_(vegetarian)
|
| gptkbp:bfsParent |
gptkb:Sichuan_cuisine
gptkb:Southeast_Asian_Chinese_cuisine |
| gptkbp:bfsLayer |
5
|