Italian food with Italian food
It's the same as yellow rice wine with Zhejiang cuisine!
Wine and Cantonese cuisine
Cantonese cuisine is one of the four major cuisines in China. It was formed in the Qin Dynasty and has a history of more than 2,000 years. It is an important part of the national food culture in China.
Let's choose some dishes from Cantonese cuisine to suggest their harmonious collocation with wine.
In livestock meat, the main dishes are:
Rich pig hand: the pig hand is slippery, rich in taste and bright red in color. It is the best partner for dry red wine.
Salt and pepper ribs: crispy outside and tender inside, with outstanding salt and pepper flavor. You can choose dry red wine or dry white or pink wine with strong structure.
Lingnan orange flower bone: the meat is soft and tender, and the orange flavor is rich. Paired with semi-dry or semi-sweet wine.
Shredded pork belly with garlic: garlic is rich and pork belly is soft and tender. You can choose dry red wine or dry white or pink wine with strong structure.
Boiled beef louver: the louver is crisp and salty. It is the best partner for dry white wine.
Double red stewed Niuyue exhibition: the soup is sweet and salty, and the Niuyue exhibition is soft and glutinous. Optional dry red wine.
Among poultry meat, sliced chicken with oyster sauce, diced chicken with sauce, diced chicken with sauce flavor, chestnut chicken pot, duck braised with seasonal vegetables, duck with wax gourd, Guangdong roasted goose, etc. It is the best partner of dry red wine, and can also choose pink or dry white wine with strong structure according to the situation; Choose semi-dry or semi-sweet wine for curry and satay.
In aquatic products, all raw and steamed seafood are good partners of dry white wine; Braised, fermented bean juice, salted fish, dry red wine can be used; Garlic, you can choose pink wine; Curry and sweetness can be selected from semi-dry or sweet wine.
Wine and Shandong cuisine
The most prominent features of Shandong cuisine are: first, the selection of materials and knife work are very particular about the color and image of the dishes. Secondly, there are various cooking methods, such as frying in oil, frying in soy sauce, stir-frying, frying in pan and barbecuing (article source: China Wine News Network, Nine Treasures, China). Wire drawing, honey juice, clear soup and milk soup are all jinan cuisine's techniques, while boiling, boiling, roasting, frying and frying are the Fukuyama cuisine techniques of seafood raw materials. In cooking, raw materials are boiled in water, stirred in water, boiled in water, stirred in oil, scalded in oil and steamed for more than two times to ensure the purity, lightness and taste of dishes, and raw materials are rarely heated at one time to make cooked food. Third, we attach great importance to temperature and taste. No matter which cooking method, we emphasize that the temperature should be just right and try our best to do it. The taste is clear, fresh, crisp, tender and pure. The so-called purity is to keep the original flavor. Shandong cuisine is good at using soup, and hanging clear soup and boiled milk soup are delicious, which also ensures the delicious taste of Shandong cuisine. According to the characteristics of Shandong cuisine, their best wine companion should be dry white wine, pink wine or soft fresh dry red wine.
Next, we choose the most distinctive dishes from Shandong cuisine to introduce them, and suggest their harmonious collocation with wine.
Mushroom beans: black as iron, green as jade, fresh and salty, soft and rotten. Drink with dry white wine or pink wine.
Cream broccoli: milky white, green, crisp, salty, fresh and delicious. You can choose dry white wine or semi-dry white wine or fresh dry red wine.
Fried lotus root clip: golden color, tender outside and crisp inside, salty. It is the best partner for dry red wine.
Dry-roasted winter bamboo shoots: white and green in color, fresh and crisp. Drink with dry white wine or pink wine.
Sweet and sour pork ribs: vegetarian pork ribs are made of oil gluten and potatoes, with golden color, vivid image, sweet and sour, salty and fresh. Paired with semi-sweet or sweet wine.
Steamed Ssangyong eel: Ssangyong eel is a white eel with unique shape, elegant color and delicious taste. It is the best partner for dry white wine.
Farewell my concubine: Yuan fish is the overlord, chicken is the concubine, the soup is clear, red, green and black are dotted among them, and the fish and chicken are salty and tender. It is the best partner for dry white wine.