Statements (43)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:food
|
| gptkbp:alsoKnownAs |
Sichuan cuisine
|
| gptkbp:cookingMethod |
smoking
steaming stir-frying braising dry-frying |
| gptkbp:countryOfOrigin |
gptkb:China
|
| gptkbp:flavor |
savory
spicy bold aromatic numbing |
| https://www.w3.org/2000/01/rdf-schema#label |
Schezwan cuisine
|
| gptkbp:mainIngredient |
gptkb:spice
gptkb:Sichuan_peppercorn gptkb:fermented_black_beans dish 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 |
8
|