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gptkbp:instanceOf
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gptkb:Chinese_cuisine
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gptkbp:alsoKnownAs
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Sichuan cuisine
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gptkbp:cookingMethod
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poaching
smoking
steaming
stir-frying
braising
dry-frying
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gptkbp:countryOfOrigin
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gptkb:China
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gptkbp:flavor
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gptkb:mala_(numbing_and_spicy)
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https://www.w3.org/2000/01/rdf-schema#label
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Szechuan cuisine
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gptkbp:influencedBy
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historical trade routes
local climate
availability of spices
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gptkbp:mainIngredient
|
gptkb:meat
gptkb:spice
gptkb:Sichuan_peppercorn
gptkb:broad_bean_chili_paste
gptkb:fermented_black_beans
dish
garlic
ginger
scallions
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gptkbp:notableDish
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gptkb:Dan_dan_noodles
gptkb:Fish-fragrant_eggplant
gptkb:Kung_Pao_chicken
gptkb:Mapo_tofu
gptkb:Tea-smoked_duck
gptkb:Twice-cooked_pork
gptkb:Sichuan_hotpot
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gptkbp:notableFor
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bold flavors
spiciness
use of Sichuan peppercorn
use of chili peppers
use of fermented ingredients
use of garlic
use of ginger
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|
gptkbp:numberOfClassicDishes
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24
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gptkbp:originatedIn
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gptkb:Sichuan_Province
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|
gptkbp:popularFor
|
gptkb:China
worldwide
|
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gptkbp:regionalVariationOf
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gptkb:Chinese_cuisine
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gptkbp:UNESCOStatus
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part of Chinese culinary heritage
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gptkbp:bfsParent
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gptkb:Sichuan_cuisine
gptkb:Chen_Kenichi
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gptkbp:bfsLayer
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5
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