Suggested collocation of light liquor: salad, vegetables, melons and fruits, light seafood, sea cucumber, oyster, sushi, steamed seafood, caviar, steamed shellfish, steamed tofu, boiled shrimp, etc.

Medium-low alcohol white wine or very low alcohol red wine is recommended to match: seafood, shark's fin, fried shrimp balls, stuffed tofu, boiled chicken, oil snails, fried vegetables, Longjing shrimp, Chinese cheese, etc. ;

It is recommended to match it with mellow white wine or light red wine: abalone, braised sea cucumber, abalone juice, roast chicken, pork chop, suckling pig, lobster baked with cheese, fried seafood, fried shrimp balls, stewed or stuffy fish, duck breast, fish chop in sauce, teppanyaki seafood, etc.

Suggested pairing of medium-strong red wine: grilled fish, roast duck, lamb chop, roasted pigeon, roast chicken, suckling pig, fried seafood, fried shrimp balls, stewed or stuffy fish, duck breast, grilled fish in sauce, teppanyaki seafood, etc.

Suggested with strong red wine: roast mutton, steak, sauteed pork, beef tenderloin with black pepper, northeast stew, three cups of chicken, curry, venison, game, teppanyaki or barbecue, shredded pork with fish sauce, kung pao chicken, etc.

It is recommended to match spicy red wine: beef, curry, Sichuan pork, satay, Mapo tofu, diced Chili chicken, Sichuan hot pot, fish with Chinese sauerkraut, etc.

Sweet wine: fried goose liver, dessert, fruit, ice cream, chocolate, or with dry or spicy Sichuan and Hunan cuisine is also very suitable.