|
gptkbp:instanceOf
|
gptkb:food
|
|
gptkbp:alsoKnownAs
|
gptkb:Sichuan_cuisine
|
|
gptkbp:cookingMethod
|
smoking
steaming
stir-frying
braising
dry-frying
|
|
gptkbp:countryOfOrigin
|
gptkb:China
|
|
gptkbp:flavor
|
savory
spicy
bold
aromatic
numbing
|
|
gptkbp:mainIngredient
|
gptkb:spice
gptkb:Sichuan_peppercorn
gptkb:fermented_black_beans
gptkb:dish
gptkb:garlic
ginger
doubanjiang
broad bean paste
|
|
gptkbp:notableDish
|
gptkb:Mapo_Tofu
gptkb:Kung_Pao_Chicken
Dan Dan Noodles
Dry-Fried Green Beans
Fish-Fragrant Eggplant
Sichuan Boiled Fish
Sichuan Hot Pot
Tea-Smoked Duck
Twice Cooked Pork
|
|
gptkbp:notableFor
|
bold flavors
spiciness
use of Sichuan peppercorn
use of chili peppers
use of fermented ingredients
use of garlic
use of ginger
|
|
gptkbp:originatedIn
|
gptkb:Sichuan_Province
|
|
gptkbp:regionalVariationOf
|
gptkb:Chinese_cuisine
|
|
gptkbp:UNESCOStatus
|
Intangible Cultural Heritage (Sichuan cuisine cooking skills)
|
|
gptkbp:bfsParent
|
gptkb:Indian_Chinese
|
|
gptkbp:bfsLayer
|
9
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Schezwan cuisine
|