Bai cuisine
E771094
Bai cuisine is the traditional food culture of the Bai ethnic group in China’s Yunnan region, known for its use of fresh local ingredients, sour and spicy flavors, and distinctive fermented dishes.
Statements (52)
| Predicate | Object |
|---|---|
| instanceOf |
intangible cultural heritage
ⓘ
regional cuisine ⓘ |
| characteristic |
emphasis on seasonal produce
ⓘ
use of Sichuan pepper ⓘ use of chili peppers ⓘ use of garlic ⓘ use of lake and river fish ⓘ use of pickled vegetables ⓘ use of pork ⓘ use of poultry ⓘ use of wild herbs ⓘ |
| country | China ⓘ |
| culinaryTechnique | fermentation ⓘ |
| culinaryTradition | use of fresh local ingredients ⓘ |
| culturalRole |
important part of Bai festivals
ⓘ
used in Bai hospitality rituals ⓘ |
| dish |
cold chicken with chili and vinegar
ⓘ
cross-bridge style cold dishes ⓘ fermented bean curd dishes ⓘ ham dishes ⓘ pickled fish dishes ⓘ raw pork slices (shengpi) style dishes ⓘ rice noodles ⓘ stewed pork dishes ⓘ |
| dishType |
cold dishes
ⓘ
hot pots ⓘ pickles ⓘ stews ⓘ |
| ethnicGroup | Bai people NERFINISHED ⓘ |
| flavorProfile |
sour
ⓘ
spicy ⓘ |
| ingredient |
chicken
ⓘ
chili pepper ⓘ fermented bean products ⓘ fish ⓘ garlic ⓘ ginger ⓘ pork ⓘ rice ⓘ salt ⓘ vegetables ⓘ vinegar ⓘ wheat flour ⓘ wild mushrooms ⓘ |
| region |
Dali
NERFINISHED
ⓘ
Yunnan NERFINISHED ⓘ |
| relatedCuisine | Yunnan cuisine NERFINISHED ⓘ |
| usesCookingMethod |
braising
ⓘ
marinating ⓘ pickling ⓘ steaming ⓘ stir-frying ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.