梅菜扣肉配柏翠
梅菜扣肉相传源自于苏东坡，在扣肉中加入梅菜制成。扣肉要选用肥瘦间隔五花肉，最是鲜嫩多汁。梅干会吸收肉中多余的油水，肉质干爽，入口即化，亳无油腻之感。最好的搭配当然是赤霞珠或者美乐为主的波尔多，单宁丰厚，果香充沛。丰满而又果香充盈的柏翠，搭配同样丰盈的这道扣肉，焦糖和果酱气息带来额外一层独特的味感。张翛翰，乙未年春

Braised Pork Belly with Sweet Preserved Mustard and Pétrus
This dish, originally attributed to the poet Su Dongpo, adds sweet preserved mustard with braised pork belly. The mustard will drain the oil and fat from the pork belly, thus the pork melts almost instantaneously. Cabernet or Merlot based Bordeaux with ripe tannins and pungent fruity notes are perfect pairings. Voluptuous and fruity Pétrus provides the notes of mocha and jam, adding extra layers of flavour to the pork belly. AZ, Spring 2015