Drinking of dishes combined with baijiu

Baijiu is considered China's most popular alcohol; drunk at festive occasions. The Chinese distilled white spirit is still unknown to many outside the country.

At 40 to 60 percent alcohol by volume, the spicy beverage is compared with firewater and is drunk in small shots. It is made from sorghum, rice, sticky rice, wheat and corn, all of which is fermented in earthenware pots for two to three months.

More than 3,000 distilleries in China produce the powerful white liquor. One of the handful of Shui Jing Fang is the premium premium brands, which dates back 600 years. It was recorded in the Guinness Book Of Records as the oldest distillery in the world.

On 29 November, adventurous gourmets here get a taste of Shui Jing Fang baijiu premium associated with exotic meats on a decadent seven-course dinner on the tongue Le private dining.

This is part of the annual Asian Masters culinary festival, organized by Singapore Press Holdings subsidiary, exhibits area.

To accompany the Chinese spirit has Tongue executive chef, Martin Le Foo, 45, dishes created as double boiled soft shell turtle with fish MAW and cordyceps, steamed wild empurau fish with crispy skin and traditional stewed crocodile tail with morel Fragrant rice.

Other courses include wild mallard duck appetiser-smoked with oolong, pan seared and confit, as well as a dessert of the bird's nest of blood with cream of almond, black sesame and double boiled ginseng with dried longan prepared in three ways.

Foo says: "to deal with the baijiu, we brought in the best products from different countries. The empurau is of Sarawak and the bird's nest of the blood is from Indonesia. A lot of work is also in preparation to improve the flavors and well match each of the baijiu. "

The four baijiu during dinner are presented his Wellbay, Classic, Forest Green and scholar of Edition. Lee Harle, 42, General Manager of worldwide alcohol distributor Diageo Chinese white spirits division, will also during the dinner to talk about the drink.

Before coming to Singapore, he lived in China for seven years, learn about the drinks and the Shui Jing Fang-brand. Diageo acquired the Shui Jing Fang baijiu brand a year ago and has her at the United Kingdom, the United States and Singapore.

He says: "as champagne, baijiu is an extrovert drink meant for parties. The beverage pairs well with spicy food because of the strong alcohol content. "

Like fine wines, says premium baijiu can also an investment, Harle. Some bottles come nicely packaged, with intricate paintings and engravings.

Other popular Guizhou Maotai and baijiu producers State company of Wuliangye southern Sichuan.

Unlike wine, there are no clear rules on with indication of the vintage year of the baijiu.

Harle says: "the premium brands should always be on the watch for fake baijiu which can be harmful for the industry. It is important that they have their own labels, so that the buyers can trace the source. "

Of the baijiu-scene, he adds: "with people becoming more interested in Chinese culture and cuisine, the baijiu market grows huge. People learn more and appreciate many travelers also retrieving the drink on the duty-free outlets in airports. Now buyers come knocking on our door too. "