Statements (60)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:cuisine
|
| gptkbp:characterized_by |
spicy flavors
|
| gptkbp:features |
chili oil
garlic ginger |
| gptkbp:has_variations |
gptkb:dumplings
spicy hot pot cold dishes noodle dishes dry pot |
| https://www.w3.org/2000/01/rdf-schema#label |
Sichuan Cuisine
|
| gptkbp:includes |
gptkb:dan_dan_noodles
gptkb:twice-cooked_pork gptkb:sauce mapo tofu kung pao chicken |
| gptkbp:is_associated_with |
Sichuan Province's culture
|
| gptkbp:is_celebrated_for |
its rich history
its diversity its flavor combinations its unique ingredients its cooking techniques |
| gptkbp:is_celebrated_in |
Sichuan Food Festival
|
| gptkbp:is_considered |
one of the Eight Culinary Traditions of China
|
| gptkbp:is_influenced_by |
gptkb:Buddhist_cuisine
local ingredients |
| gptkbp:is_influential_in |
Asian cuisine
global cuisine |
| gptkbp:is_known_for |
bold flavors
numbing sensation |
| gptkbp:is_often_accompanied_by |
gptkb:soup
gptkb:beer gptkb:tea salads pickled vegetables sauces condiments |
| gptkbp:is_often_served_with |
restaurants
simmering banquets homes street food stalls braising steaming stir-frying deep-frying |
| gptkbp:is_popular_among |
food enthusiasts
|
| gptkbp:is_popular_in |
gptkb:China
international cuisine |
| gptkbp:is_promoted_by |
chefs
culinary schools food critics food bloggers |
| gptkbp:is_recognized_by |
UNESCO as an Intangible Cultural Heritage
|
| gptkbp:is_served_by |
gptkb:rice
|
| gptkbp:originated_in |
gptkb:Sichuan_Province
|
| gptkbp:uses |
Sichuan peppercorns
|
| gptkbp:bfsParent |
gptkb:Chengdu
gptkb:Modern_China |
| gptkbp:bfsLayer |
5
|