By Jim Boyce | I wrote a piece about baijiu, primarily aimed at foreigners who loathe the stuff, for China Daily last month. It appeared just before the Chinese New Year holidays, an exceptionally heavy ganbei-style baijiu-drinking period
The article included some suggestions for helping people not only cope with baijiu but also perhaps develop a taste for this spirit. The main one was comparative tastings to show not all baijius “taste the same” and help a given imbiber find his / her preferred style. Others included choosing baijius with lower alcohol levels (say, 40 percent instead of 52 percent), serving it over ice (I find this works well with fenjiu) and creating some home infusions. Check out the full article here.
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