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By Jim Boyce
If nothing else, food and wine pairing makes for fun research.
To this end, I will post a photo of a Chinese dish every week in the hope that readers will suggest a wine pairing (or two).
Call it the Friday food fight.
Of course, I’ll post photos of well-known favorites such as Peking duck, Sichuan chicken, and dim sum, but first up is the delicacy that gets tourist cameras clicking – scorpions on a stick.
To be honest, because I pledged today on my nightlife blog beijingboyce.com to monitor foreign scorpion-on-a-stick coverage during the Olympics and thus this is the only photo I have handy.
I’m dedicating this feature to Singapore-based Ch’ng Poh-Tiong, publisher of The Wine Review and founder of the International Congress of Chinese Cuisine and Food. The ICCCW met in Beijing in May for its first conference and I’ll soon have a (very belated) write-up about a weekend spent searching for good wine-Chinese food matches.