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By Jim Boyce
If nothing else, food and wine pairing makes for fun research.
Last week’s candidate: that tourist-friendly treat scorpions on a stick. The wine recommendations: a French red (Rhone Valley Costieres de Nimes), an Italian Pinot Grigio or Pinot Bianco, and a New Zealand Sauvignon Blanc.
This week we’ll go with something a lit less exotic and a lot more popular: Beijing duck. Don’t forget that alongside the roasted meat, you have the accompanying pancakes, spring onions, and Hoison sauce.
Photo: Eat the Walk