Suzhou Cuisine

GPTKB entity

Statements (56)
Predicate Object
gptkbp:instanceOf cuisine
gptkbp:hasInfluenceOn Chinese_culinary_traditions
https://www.w3.org/2000/01/rdf-schema#label Suzhou Cuisine
gptkbp:includes gptkb:Dongpo_Pork
gptkb:Wonton_Soup
gptkb:Sweet_and_Sour_Mandarin_Fish
Suan Ni Bai Rou
Steamed Hairy Crab
gptkbp:isAssociatedWith cultural festivals
gptkbp:isCelebratedFor food festivals
gptkbp:isCharacterizedBy seasonal ingredients
braising
freshwater fish
steaming
stir-frying
slow cooking techniques
use of soy sauce
use of vinegar
light seasoning
use of sugar
gptkbp:isConsidered a regional specialty
gptkbp:isDocumentedIn cookbooks
gptkbp:isFeaturedIn culinary tours
gptkbp:isInfluencedBy Yangzhou_Cuisine
gptkbp:isKnownFor seafood dishes
rice dishes
meat dishes
variety of textures
noodles
pickled vegetables
dumplings
vegetable dishes
soup dishes
sweet flavors
delicate presentation
gptkbp:isOftenAccompaniedBy gptkb:Jiangsu_rice_wine
tea
gptkbp:isOftenUsedIn documentaries
television shows
cooking shows
food competitions
travel guides
social media posts
culinary events
food blogs
food reviews
culinary_magazines
gptkbp:isPartOf gptkb:Jiangsu_Cuisine
gptkbp:isPopularAmong tourists
locals
gptkbp:isPopularIn Eastern_China
gptkbp:isPromotedBy local chefs
gptkbp:isServedBy local restaurants
fine dining establishments
gptkbp:isTaughtIn culinary schools
gptkbp:originatesFrom gptkb:Suzhou,_China