Sichuan hot pot
E554760
Sichuan hot pot is a famously spicy and numbing Chinese hot pot style from Sichuan province, known for its chili- and Sichuan peppercorn–laden broth and communal, cook-at-the-table dining.
All labels observed (2)
| Label | Occurrences |
|---|---|
| Sichuan hot pot canonical | 1 |
| Sichuan hotpot | 1 |
How this entity was disambiguated
This entity first appeared as the object of triple T5905650 — resolving that mention is where its identity was fixed. The disambiguator weighed these candidate entities and picked the highlighted one (or “None”, minting a new entity). This is how homonymy is resolved: the same surface form can point to different entities.
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Sichuan hot pot Context triple: [Sichuan cuisine, hasSignatureDish, Sichuan hot pot]
-
A.
Sichuan cuisine
Sichuan cuisine is a bold, spicy, and numbing Chinese culinary tradition famous for its liberal use of chili peppers, Sichuan peppercorns, and complex, layered flavors.
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B.
Kung Pao chicken
Kung Pao chicken is a classic Chinese stir-fry dish featuring diced chicken, peanuts, and chili peppers in a spicy, slightly sweet sauce, originating from Sichuan cuisine.
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C.
Maoke Plate
The Maoke Plate is a minor tectonic plate in the region of New Guinea, contributing to the complex and active plate boundary interactions in eastern Indonesia.
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D.
Hakka cuisine
Hakka cuisine is a style of Chinese cooking from the Hakka people, known for its hearty, rustic dishes that emphasize preserved ingredients, pork, and savory, home-style flavors.
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E.
Gezhouba
Gezhouba is a locality on the Yangtze River in Yichang, Hubei Province, China, known primarily as the site of the Gezhouba Dam hydropower project.
- F. None of above. chosen
- G. Unsure - the case is ambiguous/there is not enough information to decide.
NED2
Entity disambiguation (via description)
gpt-5-mini-2025-08-07
Target entity: Sichuan hot pot Target entity description: Sichuan hot pot is a famously spicy and numbing Chinese hot pot style from Sichuan province, known for its chili- and Sichuan peppercorn–laden broth and communal, cook-at-the-table dining.
-
A.
Sichuan cuisine
Sichuan cuisine is a bold, spicy, and numbing Chinese culinary tradition famous for its liberal use of chili peppers, Sichuan peppercorns, and complex, layered flavors.
-
B.
Kung Pao chicken
Kung Pao chicken is a classic Chinese stir-fry dish featuring diced chicken, peanuts, and chili peppers in a spicy, slightly sweet sauce, originating from Sichuan cuisine.
-
C.
Maoke Plate
The Maoke Plate is a minor tectonic plate in the region of New Guinea, contributing to the complex and active plate boundary interactions in eastern Indonesia.
-
D.
Hakka cuisine
Hakka cuisine is a style of Chinese cooking from the Hakka people, known for its hearty, rustic dishes that emphasize preserved ingredients, pork, and savory, home-style flavors.
-
E.
Gezhouba
Gezhouba is a locality on the Yangtze River in Yichang, Hubei Province, China, known primarily as the site of the Gezhouba Dam hydropower project.
- F. None of above. chosen
Statements (70)
| Predicate | Object |
|---|---|
| instanceOf |
Chinese hot pot
ⓘ
Sichuan cuisine dish ⓘ communal dining dish ⓘ |
| countryOfOrigin | China ⓘ |
| cuisine | Sichuan cuisine ⓘ |
| culturalSignificance |
popular winter food
ⓘ
symbol of conviviality in Sichuan ⓘ |
| eatenWith |
fermented tofu dipping sauce
ⓘ
garlic dipping sauce ⓘ sesame oil dipping sauce ⓘ sesame paste dipping sauce ⓘ |
| eatingOccasion |
dinner
ⓘ
family celebrations ⓘ social gatherings ⓘ |
| hasCharacteristic |
communal eating
ⓘ
cooked at the table ⓘ diners cook ingredients themselves ⓘ often very oily broth ⓘ strong chili aroma ⓘ tongue-numbing sensation ⓘ |
| hasFlavorProfile |
mala
ⓘ
numbing ⓘ spicy ⓘ |
| hasVariant | yuan yang hot pot (dual-flavor pot) ⓘ |
| heatLevel | high ⓘ |
| placeOfOrigin | Sichuan province NERFINISHED ⓘ |
| popularIn |
Chengdu
NERFINISHED
ⓘ
Chongqing NERFINISHED ⓘ mainland China NERFINISHED ⓘ overseas Chinese communities ⓘ |
| relatedCuisine |
Cantonese hot pot
ⓘ
Chongqing hot pot ⓘ northern Chinese hot pot ⓘ |
| servedAt |
Sichuan restaurants
ⓘ
hot pot restaurants ⓘ |
| servedWith |
beef slices
ⓘ
dipping sauces ⓘ fish ⓘ frozen tofu ⓘ lamb slices ⓘ leafy greens ⓘ lotus root slices ⓘ meatballs ⓘ mushrooms ⓘ noodles ⓘ offal ⓘ pork slices ⓘ potato slices ⓘ shrimp ⓘ thinly sliced meat ⓘ tofu ⓘ tripe ⓘ vegetables ⓘ vermicelli noodles ⓘ |
| typicalBrothType |
mala broth
ⓘ
spicy red broth ⓘ |
| typicalUtensil |
chopsticks
ⓘ
divided metal pot ⓘ induction cooker ⓘ portable gas burner ⓘ wire strainers ⓘ |
| usesIngredient |
Sichuan peppercorns
ⓘ
beef tallow ⓘ chili bean paste (doubanjiang) ⓘ chili oil ⓘ dried chili peppers ⓘ fermented black beans ⓘ garlic ⓘ ginger ⓘ stock or broth ⓘ |
How these facts were elicited
The pipeline generated the facts above by prompting gpt-5.1 with this entity's name + description and the instruction below.
Instruction
You are a knowledge base construction expert. Given a subject entity and a description of it, return factual statements that you know for the subject as a JSON list of dictionaries(triples), where keys must be "subject", "predicate" and "object". The number of facts may be very high, between 25 to 50 or more, for very popular subjects. For less popular subjects, the number of facts can be very low, like 5 or 10. # Requirements - If you don't know the subject at all, return an empty list. - If the subject is not a named entity, return an empty list. - Include at least one triple where predicate is "instanceOf". - Do not get too wordy. - Separate several objects into multiple triples with one object.
Input
Subject: Sichuan hot pot Description of subject: Sichuan hot pot is a famously spicy and numbing Chinese hot pot style from Sichuan province, known for its chili- and Sichuan peppercorn–laden broth and communal, cook-at-the-table dining.
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.
this entity surface form:
Sichuan hotpot