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Anhui cuisine is one of the lesser known of the Eight Great Cuisines of China. Anhui Province is a poorer inland province west of Shanghai, so its food is basically a hearty mountain peasant food, famously the diet of the Yellow Mountains and the tourist area of Huangshan.
Perfect Wine Pairing:
Michaelia Merlot
Why we recommand this wine：
Anhui cuisine is heavy in oil, color and fire. It is good at cooking all kinds of delicacies. Dry white wine with fish-based dishes; Medium - bodied, semi - dry red wine with meat - based dishes. These are usually the best choices for Anhui cuisine.
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Cantonese Cuisine
Cantonese Cuisine or Yue cuisine originates from Guangdong Province (South East China and Hong Kong) and it is the most widely served style of Chinese cuisine in the world. This is because most of the Chinese who immigrated and set up restaurants overseas were from Guangdong. Though what’s served abroad now has departed from authentic Yue cuisine.
Perfect Wine Pairing:
Keseus White
Why we recommand this wine：
Cantonese cuisine has a light taste and pays attention to preserving the original taste of food. The delicacy is in the middle while the delicacy is in the middle. Cantonese cuisine can be regarded as one of the most delicate cuisines in the world.
Generally speaking, Cantonese cuisine is not heavy with ingredients and tastes sweet, which is suitable for pairing with lighter wines. For example, roast goose can be paired with Burgundy New World Style Pinot Noir, seafood and fish can be paired with fresh Sauvignon Blanc and so on.
Shandong Cuisine
Shandong province has a long coastline, so the dishes are filled with fresh freshwater fish and seafood. Shandong cuisine is highly used in oil, soy sauce, garlic and green onion, besides, it’s skilled at processing seafood and soups.
Perfect Wine Pairing:
La Casa El Roig Merlot
Why we recommand this wine：
A full-bodied white wine or a smooth aromatic red wine is the best match for Shandong cuisines. Collocation reason: With aromatic red wine, Shandong cuisines can extend its fresh, fragrant, heavy taste characteristics to the extreme.
For example, pan burn elbow: golden yellow, crisp and not rotten, oily but not greasy, dry and fragrant. Dry red wine is the best companion.
Hunan Cuisine
Most tourists who visit China get to know the spicy red hot flavours of Sichuan cuisine since it is a tourist favourite. But in Hunan Province, the food is maybe even hotter. Their food tastes less numbing and more sour.
Perfect Wine Pairing:
Michaelia Syrah
Why we recommand this wine：
Hunan food is very hot, because of this feature, to some extent determines the limitations of hunan food with wine pairing. Spiciness can damage a wine's fruity flavour to some extent, so make sure you choose a fruity wine first, otherwise your wine will be wasted and you won't be able to taste anything. Secondly, for the sour taste in the dishes, the wine with the corresponding acidity should be selected to compete with it.
Some hunan dishes as cured and steamed, Fried fish with scallion, are suitable for rich and juicy, fragrant and sweet syrah. Syrah from Australia and south France has a strong aroma and is a good accompaniment.
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