Huiqin Ma

By Huiqin Ma Chinese consumers buy nearly nine times more red wine than white wine. One common explanation is that the color red denotes good fortune in Chinese culture, thus [...]

By Ma Huiqin (The translation below first appeared here. The original interview in English is here.) 我的朋友Jim Boyce在3月5日采访了英国的葡萄酒大腕Jancis [...]

By Huiqin Ma Campbell Thompson of The Wine Republic was a recent guest lecturer in my Wine Culture and Appreciation course at China Agricultural University, on the outskirts of [...]

By Ma Huiqin Here is a Chinese translation of the article “Taste test: Uncorking nine Chinese wines in Beijing“, which saw Lawrence Osborne and James Fallows as well [...]

By Huiqin Ma My friend and wine maker Charles was stopped at Yantai airport in Shandong Province last week. The reason: security found more than two bottles of wine in his [...]

By Huiqin Ma I attended a grape workshop in Tianjin in November that drew many international experts. Like most such academic meetings, the workshop involved field visits and city [...]

- 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 so [...]