Statements (28)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
duck dish |
| gptkbp:alsoKnownAs |
gptkb:盐水鸭
gptkb:Nanjing_yanshui_ya |
| gptkbp:associatedWith |
gptkb:Mid-Autumn_Festival
Nanjing food culture |
| gptkbp:cookingMethod |
brining
|
| gptkbp:countryOfOrigin |
gptkb:China
|
| gptkbp:cuisine |
gptkb:Huaiyang_cuisine
gptkb:Jiangsu_cuisine |
| gptkbp:flavor |
salty
aromatic |
| gptkbp:historicalName |
gptkb:Ming_dynasty
|
| https://www.w3.org/2000/01/rdf-schema#label |
Nanjing salted duck
|
| gptkbp:mainIngredient |
gptkb:bird
|
| gptkbp:notableFor |
fragrant aroma
juicy texture tender meat white skin |
| gptkbp:regionOfOrigin |
gptkb:Nanjing
|
| gptkbp:season |
autumn
|
| gptkbp:servedWith |
dish
ginger |
| gptkbp:serves |
cold
|
| gptkbp:bfsParent |
gptkb:Jiangsu
gptkb:Jiangsu,_China gptkb:Jiangnan_cuisine |
| gptkbp:bfsLayer |
5
|