Taste and sensibility: the wine threshold in China
- By Huiqin Ma For most foreigners, it is difficult to understand why the taste of chou doufu (fermented bean curd) and pi dan (“thousand-year-old egg“) are …
Day: December 4, 2007
The Wine Bank: Deposit cash, withdraw Aussie vino
Before going to Flo for lunch last week in Beijing, The Flash and I visited The Wine Bank next door. The defining features are 14-foot …