Statements (29)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Chinese_cuisine
|
| gptkbp:alsoKnownAs |
Shaoxing cai
|
| gptkbp:cookingMethod |
stewing
braising fermenting |
| gptkbp:culturalSignificance |
important in Jiangnan region
|
| gptkbp:famousFor |
fermented foods
freshwater fish dishes use of Shaoxing wine |
| https://www.w3.org/2000/01/rdf-schema#label |
ShaoXing cuisine
|
| gptkbp:mainIngredient |
gptkb:fish
gptkb:Shaoxing_wine dish poultry bamboo shoots |
| gptkbp:notableDish |
gptkb:Drunken_chicken
gptkb:Fermented_tofu gptkb:Stewed_duck_with_soy_sauce Braised pork belly |
| gptkbp:notableFeature |
light and fresh taste
emphasis on mellow flavors use of alcohol in cooking |
| gptkbp:originatedIn |
gptkb:Shaoxing
|
| gptkbp:partOf |
gptkb:Zhejiang_cuisine
|
| gptkbp:region |
gptkb:Zhejiang_province
|
| gptkbp:relatedTo |
gptkb:Chinese_cuisine
gptkb:Ningbo_cuisine |
| gptkbp:bfsParent |
gptkb:Zhe_cuisine
|
| gptkbp:bfsLayer |
6
|