Fast food restaurants, food and drinks are all on the same menu; In ordinary restaurants, the menu and wine list are separate, and each has one; High-end restaurants have separate wine list, tea list and beverage list besides the menu. Obviously, the more advanced you eat, the more advanced you drink. Western food pays more attention to wine collocation than Chinese food. Usually, when eating, you order food first and then wine, but if you order wine first and then order food, then you are an expert.
Master Jun Fu put a big trick, taught three principles, and made it clear how to mix drinks and drinks, especially Chinese food, when eating.
Rule number one: high-quality food is the opposite of each other.
China yellow rice wine. Perfect match with hairy crabs, followed by boiled chicken. If it is good yellow rice wine, remember not to add ginger and plum to gild the lily.
China white wine. Maotai is the boss, but it is too strong and fragrant to serve. If it must be matched, only the sauce-fried pork liver, rich sauce flavor and rich taste of the pot will complement Maotai. Expensive iron-covered Maotai, no side dishes, a few fried peanuts, just right. Wuliangye and Fenjiu, with fresh and long smell and soft taste, are more suitable for all kinds of porcelain dishes. It's a pity that few people really understand it now. They have been drinking Maotai, acting heroic and feeling good about themselves. However, some people can't even drink Maotai.
Japanese sake. People who don't understand it don't care, but it really changes not only the taste of wine, but also the water quality. Sake and sashimi are a perfect match. The Japanese have an extreme drinking method: in the snow pavilion, cook a pot of kelp tofu and drink hot sake. Lonely and distant artistic conception contains Japanese philosophy of life.
Red wine and white wine. Red wine with red meat, white wine with white meat is generally true, but mainly for western food. Cheese is a very important raw material in western food, which is a perfect match with wine, but Chinese food basically doesn't use cheese, so Chinese food is difficult to match wine.
Many famous European red wines have strong tannins, which China people think is bitter and not suitable for Chinese food. On the contrary, red wine from Australia, New Zealand and Chile tastes smooth and is a perfect match with Chinese food, especially braised pork or braised fish. Liquor, chilled, served with steamed fish or boiled shrimp, rarely goes wrong.
Distilled wine is brandy, which the French call cognac. I like to use it with Cantonese food fried with fire. The ingredients at high temperature produce Maillard reaction, and the slightly burnt pot gas complements the caramel taste of brandy.
How does whisky go with dishes? Mr Cai Lan taught me in Japan. My Japanese name is highball. In a tall glass, pour 5-8 glasses of whisky, add ice cubes, fresh lemon juice and finally pour soda water. Be careful not to stir, and there must be bubbles. The entrance is fresh and fragrant, which can match almost all dishes. This soft drink is low in sugar and alcohol, which is suitable for both men and women. After listening to this lecture, you might as well take a bottle of whisky with you when you go to a fancy restaurant and ask the store to help you prepare other materials. If you are a local tyrant, take an expensive bottle of whisky, instantly get taller and fly straight to the clouds.
Tea: Tieguanyin with braised pork is mellow; Phoenix single cluster incense, with steamed fish; Biluochun with steamed bread fragrance; Taiping monkey head is rich, with white-cut chicken; Old white tea is sweet, with Mapo tofu; Chilled Pu 'er is refreshing, with Guangdong pots and pans; Iced black tea or hot black tea, all desserts contain milk flavor.
Article 2: the most expensive tea, drink before meals; The most expensive wine, drink after meals.
Article 3: Hot dishes are upside down.
Ordinary Chinese restaurants, that is, the dishes of the public, have a partial taste and are often greasy, so they need drinks to solve them.
Going to Inner Mongolia and Xinjiang, beef and mutton are the staple foods of local ethnic brothers. When eating large pieces of meat, you must match it with brick tea. Without this kind of strong tea which can relieve boredom, promote digestion and supplement vitamins, people can hardly live. So since ancient times, exchanging tea for horses has been a big deal.
Beer is the best-selling wine in the world. Luchuan in Ma Xiao is a perfect match with hot pot and cold beer in Sichuan. The purpose is to reduce the temperature of food in the mouth, so as to wash away the spicy feeling of pepper and pepper, and fight back, and the more you fight, the more brave you are.
Old Beijing instant-boiled mutton, spicy Erguotou is a perfect match; If you don't drink it, make a pot of jasmine tea, which is also greasy and fragrant. It is an expert to bring a bag of niujie Zhengxing Delongzhu Jasmine to the store to boil water. The mutton cut for you in the shop will be better than others.
Iced coke, it has a wonderful use. Popular restaurant, the attack is very heavy, and there are a lot of monosodium glutamate and chemical ointment, which makes it very uncomfortable to eat. Iced coke, invincible, slightly conquers the city, dissolving all synthetic seasonings and preservatives. Make your mouth as pure as a baby. Why do you think McDonald's and KFC sold you a large iced coke?
How to avoid being pitted?
First of all, the wine in domestic restaurants is a big pit, the price is very chaotic, and it is basically not ordered.
Secondly, the homemade drinks sold in restaurants will use a lot of pigments and flavors, and the sanitary conditions are worrying. So you didn't see the drinks squeezed from fresh fruits or vegetables with your own eyes, nor did you drink or order anything.
Finally, many restaurants or clubs have tea lists in addition to wine lists. Carved on wood or bamboo, it looks very advanced and cultured. Charge per head, ranging from tens to hundreds of yuan per person. The imported wine spit in front and a wine bottle are all labeled to show formality. The tea leaves on this tea list are poured into a pot, soaked in boiling water and served to you. You can imagine how difficult it is.
They are all dry goods, and almost all of them are excerpted. Remember these common sense, remember these pits, and let you have more and better experiences after eating.