We asked our judges to pair each wine with a selection of typical Chinese banquet dishes.  The pairing is optional and each judge can select more than one dish per wine.

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Letter Food
A Peking Duck – Sliced Duckling with Scallions, Cucumber on Rice Crepes, Hoisin Sauce

北京片皮鸭伴嚒嚒皮

M Peking Duck (2) – Stir-fried Minced Duckling with Diced Vegetables炒鴨崧
B Roast Suckling Pig – Crackling Skin with Scallions on Rice Dough Flat Bread, Hoisin Sauce & Sugar

大红乳猪,脆皮猪件伴夹饼,海鲜酱,葱条

E Sauteed Jumbo Prawns & Fresh Scallops with Pine Seeds

二嵩带子虾球

F Braised Whole Japanese Abalone, Fresh Pea Sprouts

沙锅扣吉品鲍鱼

C Steamed whole black bass with shredded scallion, ginger and coriander in a light soy blend

清蒸黑班

G Deep-fried Sea Bass Back Fin, Bean Curd, Barbequed Pork & Shiitake Mushroom, Braised in a Clay Casserole

沙锅班腩煲

I Thickened Chicken Broth Swirled with Seafood Medley, Egg White & Diced Bean Curd

豆腐海皇羹

J Braised Fish Maw & Vegetable Sprouts, Oyster Sauce

蚝皇花胶

K Baked Chicken in Rock Salt

盐焗鸡

D Wok-baked Lobster in Supreme Sauce on Soft E-fu Noodles

上汤龙虾伊面

H Braised pork

红烧肉

L Kung Pao Chicken

宫保鸡丁

N Glutinous Rice Balls

桂花糕汤圆

P Osmanthus Pudding

椰汁红豆糕