By: dmsky

dmsky — Thu, 17 Jul 2008 06:43:43 +0000

I’ve been drinking wine for a long time, but trying to discern each wine’s unique characteristics is a new challenge for me. Thanks for your insight.

By: Chinese food

Chinese food — Thu, 10 Jul 2008 01:37:56 +0000

Almost all dishes of Chinese food are, as a rule, cooked in the kitchen by stir-frying, shallow frying, deep frying, stewing, steaming, etc. and then presented to the diners. Only the chafing dish merges the cooking and the eating processes. What is more, the cooking apparatus is placed on the table and fire is made to burn from the beginning to the end of the dinner. Doesn’t this remind you of the way of eating our remote ancestors were habituated to? Even now, in our times, those who eat together around a chafing dish must be family members or close companions. They are your good friends, if not brothers. Doesn’t this smack of a deep feeling of perfect human relationship? Especially in deep winter, when the north wind is howling and snowflakes are flying, what can surpass dinning around a chafing dish for the enjoyment of life and sincere human relationship?

By: Richard Langley

Richard Langley — Tue, 25 Dec 2007 19:55:28 +0000

I have two questions. There are Chinese wines on the market in the US. Why can I not find any pairings of Chinese wine with Chinese food? How do the Chinese pair wine with food?
Thank you.

Comments on: Organic Wine Pairings: Chinese & Thai Food

By: dmsky

By: Chinese food

By: Richard Langley