By Jim Boyce | I went to a Chinese wine dinner last month and ended up eating baijiu. Silver Heights from Ningxia ranks among the nation’s best wineries, and after tasting some those tasty reds and whites at Made in… Continue Reading
By Jim Boyce | Along with Operation Ganbeilarus and Project Baijiulato, the participation of Frédéric Muller from the village of Huniwihr in Alsace deserves consideration as most unexpected event of World Baijiu Day 4. Why would a guy in a place with only 611 residents… Continue Reading
By Jim Boyce | I can’t help it. Every time I watch our deep-fried baijiu videos, I feel a deep-down need to post about them. The mention of those very words—deep-fried baijiu—tends to inspire looks of confusion, worry and even… Continue Reading
By Jim Boyce | While baijiu is typically imbibed at room temperature, it will get some cool treatment in Sweden this year as part of World Baijiu Day. Jiuxian, a Scandinavian society focused on Chinese drinking culture, will team with… Continue Reading
By Jim Boyce | I posted here about WE Brewery getting into the spirit with baijiu-fruit infused beers plus special twists on its burgers and fish and chips. Here’s more fun for those who want to celebrate World Baijiu Day… Continue Reading
Alex Jennings has been getting creative in the kitchen with gummies lately so I asked her to give a baijiu version a shot. To help facilitate that, I handed over some partial bottles of the baijiu-based liqueurs I got from The… Continue Reading
Deep-fried baijiu might sound weird, gross and even dangerous to some but it tastes pretty good, at least that’s what we discovered during a tasting session led by Windy City chef Dustin Merrett at Jing-A Taproom this morning. In short, after amassing an… Continue Reading
China wine club guy Mike Signorelli sent me this article (check this one, too) on deep-fried tequila and it seemed like the perfect thing to try with baijiu. So I talked to Beijing chef / catering guy Dustin Merrett about making… Continue Reading