Statements (62)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:cuisine
|
| gptkbp:characterized_by |
spicy flavors
|
| gptkbp:features |
garlic
ginger chili peppers |
| https://www.w3.org/2000/01/rdf-schema#label |
Sichuan cuisine
|
| gptkbp:includes |
gptkb:twice-cooked_pork
gptkb:sauce braising steaming stir-frying spicy chicken pickling cold noodles mapo tofu kung pao chicken fish-flavored eggplant dry-fried green beans |
| gptkbp:is_associated_with |
Sichuan Province culture
|
| gptkbp:is_celebrated_in |
Sichuan food festivals
|
| gptkbp:is_considered |
a UNESCO Intangible Cultural Heritage
one of the Eight Culinary Traditions of China |
| gptkbp:is_documented_in |
cookbooks
|
| gptkbp:is_featured_in |
cooking shows
|
| gptkbp:is_influenced_by |
gptkb:Buddhist_cuisine
local ingredients |
| gptkbp:is_known_for |
its vibrant colors
bold flavors variety of cooking techniques complex flavors its aromatic spices numbing sensation its use of sesame oil its use of vinegar its use of fermented ingredients its use of soy sauce |
| gptkbp:is_often_accompanied_by |
gptkb:beer
gptkb:tea sichuan wine |
| gptkbp:is_often_served_with |
gptkb:rice
pickled vegetables dipping sauces condiments |
| gptkbp:is_often_used_in |
family gatherings
banquets celebrations |
| gptkbp:is_popular_for |
its street food
its snacks its appetizers |
| gptkbp:is_popular_in |
gptkb:China
gptkb:Sichuan_Province international cuisine Sichuan restaurants worldwide |
| gptkbp:is_promoted_by |
chefs
food critics food bloggers |
| gptkbp:is_taught_in |
culinary schools
|
| gptkbp:originated_in |
gptkb:Sichuan_Province
|
| gptkbp:served_in |
restaurants
|
| gptkbp:uses |
Sichuan peppercorns
|
| gptkbp:bfsParent |
gptkb:pepper
|
| gptkbp:bfsLayer |
4
|