锅塌豆腐

锅塌豆腐配Chateau Mouton Rosthchild
锅塌豆腐是一道经典的鲁菜,随着清末鲁菜的流行已经传遍全国。锅塌的烹饪方法指锅内放少量油,小火将挂糊的原料煎成两面金黄色,在加汤汁调料小火收紧煨干。做好的锅塌豆腐色泽金黄、表面酥而内里嫩,汤汁入味而口感丰富,可以尝试搭配波尔多名庄木桐。木桐是经典的波尔多左岸混酿,采用高比例的赤霞珠,配以美乐、品丽珠和少许小味儿多调味。赤霞珠雄浑刚劲的结构和黑色浆果为主的香气,非常适合用料丰富、口味鲜咸的鲁菜。张翛翰,乙末秋初。

Northern Style Fried Tofu and Chateau Mouton Rothschild
Northern Style Fried Tofu is a classic Shandong cuisine, whose popularity has spread all over China by the end of Qing Dynasty. To make the dish, one first heats up a small amount of oil, then fries the lightly battered tofu squares over low heat until golden on all sides. The tofu is then braised in a stock until the juice is reduced to a rich sauce. Well-cooked Northern Style Fried Tofu has a golden appearance, is crispy on the outside and juicy on the inside, accompanied by a scrumptious sauce. It can be nicely paired with a celebrated Mouton Rothschild, a classic Bordeaux left bank cru made with high percentage of Cabernet Sauvignon, complemented with Merlot, Cabernet Franc and a touch of Petit Verdot. The strong structure of the Cabernet Sauvignon and the blackberries scents are great match for the rich flavours of Shandong cuisine. Autumn 2015. Austin Zhang.