Triple
T7566638
| Position | Surface form | Disambiguated ID | Type / Status |
|---|---|---|---|
| Subject | Rongcheng |
E178929
|
entity |
| Predicate | associatedWith |
P37
|
FINISHED |
| Object | Sichuan cuisine |
E131334
|
NE FINISHED |
How this triple was built (2 steps)
Every LLM step that produced this triple, in pipeline order — named-entity classification, the disambiguation choices (the exact options shown, with the pick highlighted), and the generated description. The batch + timestamp of each is in the Provenance table below.
NER
Named-entity recognition
gpt-5-mini
Instruction
Given a phrase, classify it is english named entity (e.g., persons, organizations, works of art) in Latin script, or not (e.g., literals, dates, URLs, verbose phrases). For disambiguation, the statement where the phrase occurs as object is also given. Please return a JSON object with `phrase` (string, the phrase being analyzed) and `is_ne` (boolean, indicating whether the phrase is a Named Entity).
Input
Phrase: Sichuan cuisine | Statement: [Rongcheng, associatedWith, Sichuan cuisine]
NED1
Entity disambiguation (via context triple)
gpt-5-mini-2025-08-07
Target entity: Sichuan cuisine Context triple: [Rongcheng, associatedWith, Sichuan cuisine]
-
A.
Sichuan cuisine
chosen
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.
Huaiyang cuisine
Huaiyang cuisine is one of the four great traditional Chinese cuisines, renowned for its refined techniques, delicate flavors, and emphasis on fresh, seasonal ingredients, especially in dishes featuring river fish and seafood.
-
C.
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.
-
D.
Sichuan hot pot
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.
-
E.
Shandong cuisine
Shandong cuisine is one of the oldest and most influential regional cuisines of China, known for its bold flavors, emphasis on fresh seafood, and masterful use of techniques like stir-frying and braising.
- F. None of above.
- G. Unsure - the case is ambiguous/there is not enough information to decide.
Provenance (3 batches)
The batch behind each pipeline step, in order, with when it ran. Timestamps are batch-level — stages were processed in waves, so the object chain (NER → NED1 → NEDg → NED2) reads in order, but predicate / elicitation batches can sit in a different wave.
| Step | Stage | Batch ID | Status | When |
|---|---|---|---|---|
| creating | Elicitation | batch_69c69f2f80288190b95cceb4da92ab2b |
completed | March 27, 2026, 3:15 p.m. |
| NER | Named-entity recognition | batch_69c6f91c717881909c88901cc3b101c7 |
completed | March 27, 2026, 9:39 p.m. |
| NED1 | Entity disambiguation (via context triple) | batch_69c856dc5ea881908c2e0075f9631af4 |
completed | March 28, 2026, 10:31 p.m. |
Created at: March 27, 2026, 3:50 p.m.