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
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
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.
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