Now that The Chinese Quest has added wine pairing as a feature on our blog, we thought we would do a little research on the subject. And lo and behold, what a discovery we made. Not only does wine go very well with Chinese food, but wouldn’t you know it? The Chinese invented Alcohol! Those sly dogs!
First they entice us with their foods, and now they lure us in with alcohol. We might as well just give in now. We are addicted. Hook, line, and sinker? What more could we possibly want? Chinese food and good drink! Is there anything else in life we need? (Please note, this is a family-oriented blog, so keep your minds out of the gutter, and focus back on what’s at hand here. And hopefully in one hand you have a pair of chopsticks, and in the other a glass of wine! Or beer! Whatever your heart desires, you’re sure to find in a Chinese restaurant. Perhaps even that other thing!
Those Chinese sure are clever. I’m sure you read our article on the Ancient Chinese Invention of Paper. They of course invented paper so that you would know what was on their menu, AND so that they could slip those menu’s under your door so you’ll know where the nearest Chinese restaurant is.
The Chinese Invention of Alcohol
The earliest alcohol makers in Chinese legend were Yi Di and Du Kang of the Xia Dynasty (about 2000 BC－1600 BC). Research shows that ordinary beer, with an alcoholic content of 4% to 5%, was widely consumed in ancient China and was even mentioned on oracle bone inscriptions as offerings to spirits during sacrifices in the Shang Dynasty (1600 BC–1046 BC). After that, Chinese discovered that adding more cooked grain in water during fermentation could increase the alcohol content, so stronger drinks began to appear. Around 1000 BC, the Chinese created an alcoholic beverage which was stronger than 11%. The potent libation was mentioned in poetry throughout the Zhou Dynasty (1050 BC–256 BC).
Humbly submitted for your consumption,
—Mee Magnum (“Chop! Chop!”)