[Drink It]: In Defense Of Chinese Booze
It is a truth universally acknowledged that Chinese alcohol sucks. The internet is awash in pieces written by Westerners decrying the nostril-searing industrial stench and funky, gag-inducing sorghum flavor of China's favorite spirit. Ask the average person overseas about Shaoxing rice wine. If they’ve even heard of it, they'll probably tell you it's used in cooking. And yet, baijiu accounts for a third of the alcohol produced worldwide, and huangjiu is far and away the most widely drunk alcohol in Zhejiang and Shanghai. Those same articles reference laowai who overcame their Buddies-induced trauma and learned to love Chinese...
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