The distinct flavors of Chinese
wines are designed to perfectly
complement your meal.
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Unlike Western wines, Chinese
wine is distilled from rice,
millet and other grains, as well
as herbs and flowers. A wide
variety of tonic wines are made
with traditional ingredients.
The popular rice-based Xiao
Qing, Yellow Wine, is best
served warm. It tastes similar
to medium-dry sherry and goes
well with a wide range of
Chinese cuisine, especially
during the cool season.
Gao Liang and Mao
Tai are fiery, millet-based
distillations with an alcoholic
content of 70 per cent. These
are definitely best sampled
after a hearty meal. Wu Jia
Pi, is a sweet herbal wine
believed to have medicinal
qualities. |
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Chinese Cuisine
Style :: Index
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