The distinct flavors of Chinese
wines are designed to perfectly
complement your meal.
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
Style :: Index
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