Once watched a movie called "Gourmet Prayer and Love", a woman who ended her marriage began her road to rediscover her love self, and the road was full of food and wine, standing on the streets of Rome, she and Pisa talked about a love, so as to discover the joy of life. And the Spring Festival is approaching, we can talk about a love affair with the traditional family banquet, with different types of wine, which is not the most celebratable time of the year?
Whisky: Find a fun adventure
People in the whisky world believe that whisky is fascinating because it is always changing, and every taste is an exploration. In a festival like the Spring Festival, if you want to choose a family-friendly spirit to accompany the meal, I personally recommend the Scottish single malt Sugden whisky, which is outstanding in terms of balance and soft and elegant taste, even if someone in your meal is exposed to whisky for the first time, Sugden is easy to accept, which is very different from the strong flavor of the Scottish island region. This year's Sugden 21-year "Caiyu" limited edition and Sugaden 25-year "Fuyu" limited edition have the meaning of the traditional Chinese "fish jumping up, five blessings Linmen everything is smooth". In addition, Sugden teamed up with Justin Quek, Asia's top French chef, to present the New Year's reunion feast, a combination of East and West. Among them, Chef Guo uses the limited edition of Sugden's 21-year "Cai Yu" with "Secret Crispy Grilled Suckling Pig", which integrates the most ritualistic crispy suckling pig of the New Year into the concept of slow cooking, and creates a sense of flavor layering through long-term slow simmering; the limited edition of Sugden's 25-year "FuYu" is paired with "Nine Colors of Rare Bun Fish Fishing", this reunion dish is inspired by the traditional fish fishing raw fish in the southern coastal areas, and the thin-cut fish is drizzled with the special orange sauce of the imperial kitchen, which means that the fish leaps up and the double blessing of good luck and high luck.
Cognac: Taste is the unchanging classic
About cognac, it is like a classic song, pure and thick unchanged. Food is the background of Guangdong people, the emphasis on food, so that Guangzhou has become the envy of many food lovers, so how to innovate in traditional Cantonese cuisine, Guangzhou Four Seasons Hotel Michelin-starred restaurant Yu Yuexuan chef Mai Zhixiong made an unexpected change, China (Guangzhou) International Documentary Festival Organizing Committee and Hennessy held the "Shadow 2019 • See the Taste" dinner, Master Mak made such an attempt. In the French town of Cognac, the chef in the restaurant likes to plan the cauliflower with truffle into thin slices and soak it in the soup, while the Cantonese people like to eat cauliflower, and Master Mai combines them to create the Cauliflower Dipped in the Eastern Star Roll. This dish is made of Duhu cauliflower from wuyi region, combined with Western cooking techniques, with truffle planing into thin slices with Dongxing spotted fish soup, to obtain the fragrance of a plant, and the fresh and tender Cauliflower soaked in DongxingZag and Hennessy X.O produce a chemical reaction, which exerts the elegance of food to the extreme. In the collocation of cold melon and beef, the slightly bitter and sweet Du Nguyen cool melon is known as the best of the Southern Cantonese cool melon, with the grease aroma of beef, the weight and full meat aroma neutralize the slight bitterness of the cold melon, bitter with sweet, combined with the fruity hennessy X.O taste, sublimate the enjoyment of taste.
Red wine: Joy and elegance
If whiskey or cognac are a bit heavy, then red wine is more acceptable to accompany meals, and on a festive day like the Spring Festival, red wine has a festive taste. Today's recommendation is the first overseas winery acquired by the famous Lafite Rothschild Group in 1988, the Basque Winery, which is located in Chile's famous Cochagua Valley appellation. On the 30th anniversary of the Basque Winery, Lafite Group and ASC Boutique Wines presented six classic vintages (2014, 2012, 2009, 2007, 2004, 1996) in Guangzhou, except for 100% Cabernet Sauvignon in 1996 and 2004, the other four models are 85% Cabernet Sauvignon, 10% Carmena, 5% Siha, Carmena is a unique grape variety in Chile, and Cabernet Sauvignon in South America also presents a different flavor from Australia, with a softer taste. elegance.
It is this sense of softness that is suitable for pairing with Cantonese cuisine, such as char siu in Cantonese cuisine, and marinated foie gras are very suitable for pairing with red wine. So, ready to party?
Celebrity interviews
Warm stories and the power of goodness touched me
Guests of this issue
Chen Xiaoqing
A well-known documentary filmmaker, at the China (Guangzhou) International Documentary Festival last December, his work "Flavor of the World" won the annual film series documentary.
Nandu: What does documentary mean to you? What do you think is most worthwhile in 2020?
Chen Xiaoqing: Filming documentaries used to be just a profession for me, but now it's a part of my life. In 2019, I'm happiest with the team working around the clock to try some innovative things in the field of food documentaries. In 2020, I will have several consecutive food-related documentaries launched, as well as new documentaries on other subjects.
Nandu: How do you see the film "Flavor of the World"?
Chen Xiaoqing: This is my first work in the new working environment, so I have put a lot of effort into it, just because I have invested too deeply, so I am not good at evaluating, the quality of a documentary, the author himself can not say, or to the audience to comment.
Nandu: How did you choose the title for your next documentary?
Chen Xiaoqing: Tencent Video will have a relatively complete user analysis system, which is an important reference for us to formulate new themes, but everyone has their own good things, and I think that in the future, food may still be my main direction. Although I focus on a wide range of areas, I think that documentaries can not only spread stories and spread knowledge, but also have a relatively good economic effect, and food may be a good choice at the moment. If I have spare energy, I will not give up on other documentary subjects.
Nandu: In all these years of professional documentary filming, what has touched you the most?
Chen Xiaoqing: I have been engaged in documentaries for 30 years, from the beginning of the focus on society, to the later attention to history, and then to the later attention to nature and food, has always been a professional requirement, has always been the subject matter of the change determines my perspective of observation. No matter what kind of subject I do, there are warm stories and the power of goodness that touch me.
Written by: Nandu reporter Zheng Haihong The picture is provided by the brand