粉蒸牛肉配桃红香槟
粉蒸牛肉是一道经典川菜，牛肉鲜嫩，入口麻辣适中。瘦牛肉切条，与大米粉，酱油、豆豉等拌匀即可入蒸笼，出屉后撒上葱花即可上桌。虽然略带辣味，但是搭配桃红香槟却是相当美味。上好的桃红香槟除了水果气息，也带有强劲的香料味道，是牛肉的好伙伴。而气泡带来的针刺感，也很好的缓解了辣味，让人在麻辣之余更加享受香槟带来的快感！张翛翰，甲午年正月

Steamed Beef with Fried Rice Powder and Rosé Champagne
This is a signature Sichuan dish. Beef is cut into strips and then steamed with fried rice powder, soy sauce, and fermented soybeans. It is served with spring scallion. It is spicy, but goes well with Rosé Champagne. The red fruit, spice and biscuit notes from the Rosé is a great match with the beef. The effervescent bubbles soften the spicy notes from the chilli, letting you enjoy the taste of matching beef with Rosé Champagne. AZ, Jan 2014