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.
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