Best with champagne and white wine without sugar. According to personal taste, you can choose the light-flavored Muscaday, Sansell, Pley-Forme and Rona.

Chicken and pork

These two kinds of meat taste subtle, but there are also many changes. All the above suggestions are well matched when using light seasoning or quick frying. However, it would be better to roast pork into "barbecued pork" with a bottle of low to medium consistency red wine. Hainan chicken rice is delicious with champagne, Alsace Riesling, Macon Village, Chablis and even strong beer.

Cantonese dim sum

In the case of fried dim sum, it is served with champagne and light wine. Fresh wine preferably includes muscat wine from Alsace, Entre-deux-Mers, Sancerre, Pouilly-Fume, Sylvaner, Pinot Blanc and Riesling. If it is steamed shrimp, bean curd skin, chicken or pork, it can be paired with a bottle of rich white wine. If it is taro horn, roast duck and other meat, it is best to match it with red wine, including Bearjolais Crus, Rona, Bordeaux and so on.

duck

Duck meat is quite common in China cuisine, including Sichuan cuisine, Guangdong cuisine, Beijing cuisine and Chaozhou cuisine. If it is smoked duck or roast duck, you can choose low to medium consistency red wine, such as beaujolais, Rhone, Chinon or Burgundy. If it is gravy (such as Chaozhou sauce duck), it can be paired with rich Bordeaux or Chateauneuf-du-Pape, Hermitage and Cote Rotie.

Sichuan cuisine

Sichuan food is usually spicy and oily. If you use white meat or seafood and shellfish, you can choose champagne or fresh and refreshing white wine. If it is made of other materials, it should be matched with Rhone red wine, including Gigondas, new castle, Coterotti and Elmy Tashi.

shark's fin

Champagne is a perfect match, and of course a drop of cognac is added to the soup.

cooked wheaten food

For noodles with seafood and shellfish as the main ingredients, you can choose medium to strong liquor (please refer to "Seafood and Shellfish"). If it's Hui Mian, a kind of Guangdong beef that you can't resist, it should be paired with medium to rich red wine, especially Bordeaux red wine.

Mushroom

If there are a lot of mushrooms in the dishes, red wine is the best match, including Burgundy, Bordeaux, Beaujolleclu and Rona, with medium to rich consistency.

Curries and other spicy foods

Avoid alcohol when there is too much pepper and coconut milk in the dish. If the food is not very spicy, you can choose champagne according to the ingredients in the dish, whether it is seafood, shellfish, white meat or red meat, or some spicy white wines such as Pouilly-Fume or Graves, or simple and cheap Rona or bordo red wine.