双脆锅巴配Condrieu
徽菜名肴双脆锅巴以猪肚和鸭胗为原料，与火腿、笋丝等入鸡汤煲制，煲熟后倒入炸至金黄的锅巴中即可，淋汤时”吡吡啵啵”的声响被称为”平地一声雷”，令人举筷之前已胃口大动。以Condrieu的白葡萄酒搭配是一个相当不错的选择，维欧涅葡萄丰富的紫罗兰和杏脯香气，以及清爽的酸度，不管是与入口清脆的猪肚和鸭胗，还是干脆的锅巴，只觉得清脆可口、双颊生香。张翛翰，甲午年正月

Crispy Rice with Pork Tripes and Duck Gizzards with Condrieu
This dish is a signature dish in Anhui cuisine that contains crispy pork tripe and duck gizzards. They are boiled with ham and bamboo shoots in chicken soup, and then added onto freshly fried crispy rice. The fizzing sound when you pour the soup gives this dish another name, Thunder on a Sunny Day. Condrieu is a very good match, the aromatic and dried apricot notes from Viogner supplements the pork tripes and duck gizzards. AZ, Jan 2014