oh i'm definitely not a fan of baijiu (too weak for it!), especially growing up seeing too much of this around Chinese New Year banquets but the muesum is fun!
thank you!! this is the first time I've read about how soy sauce is made and its so fascinating! wonderful pictures too -- those hanging noodles! Really great article!!
Thanks for sharing these words and photos. One of my favourite ever road-trips was around the ‘baijiu golden triangle’ and this post brought a lot of smells and tastes back to me!
Lovely! The scenes of people making soy sauce reminds me how it has come to dominate the Chinese flavor palate. And yet, a few centuries ago, you were likely to find other sources of umami: fermented bean paste, shrimp paste, fish sauce, and even, in some spots, tangy yogurt.
Thank you Miranda! It’s wild to think that soy sauce only arrived relatively late in Chinese cuisine, and doubanjiang even way later. Now it’s impossible to imagine eating without them.
My favorite baijiu is Wuliangye! My old landlord in Beijing gave me an aged (very very old) bottle. It was the smoothest baijiu I had ever had! Maybe an older baijiu is more your taste. Unless 红脸!!! 😬
Really enjoyed reading about the specialist products and producers of Luzhou!
Oh wow!!! Loving these ❤️
That was wonderful, love a good food article! The museum and shop sound really fun too. Though I can’t drink baijiu 😉🙏
oh i'm definitely not a fan of baijiu (too weak for it!), especially growing up seeing too much of this around Chinese New Year banquets but the muesum is fun!
thank you!! this is the first time I've read about how soy sauce is made and its so fascinating! wonderful pictures too -- those hanging noodles! Really great article!!
thank you Debbie!
Thanks for sharing these words and photos. One of my favourite ever road-trips was around the ‘baijiu golden triangle’ and this post brought a lot of smells and tastes back to me!
Thank you Jake! This triangle happens to have some of the best Sichuan and Guizhou food in my opinion, too! I guess good alcohol pairs well with them
Wonderfully evocative writing! Thank you so much! Sadly I know that I will never get to China, so I especially appreciate this taste!
thank you!
Lovely! The scenes of people making soy sauce reminds me how it has come to dominate the Chinese flavor palate. And yet, a few centuries ago, you were likely to find other sources of umami: fermented bean paste, shrimp paste, fish sauce, and even, in some spots, tangy yogurt.
Thank you Miranda! It’s wild to think that soy sauce only arrived relatively late in Chinese cuisine, and doubanjiang even way later. Now it’s impossible to imagine eating without them.
My favorite baijiu is Wuliangye! My old landlord in Beijing gave me an aged (very very old) bottle. It was the smoothest baijiu I had ever had! Maybe an older baijiu is more your taste. Unless 红脸!!! 😬