East Meets the Single Malt Whisky

Westerners don't usually associate liquor with Chinese cuisine. However, hard alcohol often plays an important role in meals, particularly banquets. The traditional spirit of choice at these festivities is usually a couple of 80 proof liquors called Huang Jiu (yellow liquor) or Bai Jiu (white liquor), although one often finds cognac in their stead. While the alcohol is served in small ceramic cups, an astonishing level of consumption takes place throughout the meal. 

The host or hostess will offer his or her guests the traditional toast of "Gan Bei," meaning "Dry the cup," and all around the table folks will cheerfully comply. A guest will then offer the host and hostess a toast of "Gan Bei," and all around the table folks will cheerfully comply. Another guest will then offer the host and hostess a toast of "Gan Bei," and all around … well you get the picture. 

Since this is 80 proof firewater Ladies and Gentlemen, and CA Scotch Chick is a sipper, not a gulper, she has spent many an evening valiantly attempting to keep pace with her table mates. These efforts were made just a tad easier when a Gentleman from Taiwan suggested that tea makes a good stuntman for Huang Jiu. One simply slips the two ceramic cups under the table and makes a substitution.

The Scotch Chix have done their best over the years to educate their Chinese and Taiwanese friends and clients regarding the compatibility of a fine single malt whisky and a variety of Chinese cuisines. After all, if they've allowed their palates to travel to France for cognac, why not to Scotland for single malt whisky? 

Scotch interfaces well with most Chinese dishes, because even the more subtle ones have enough strength of character to allow a single malt whisky to complement them. In addition, the variety of textures and flavors across the single malt spectrum allows one to easily match the scotch with the style of Chinese cuisine. Single malt whiskys deserve a place at the table when Chinese food is being served, and the Scotch Chix are on a crusade to insure that it has that chance.  

Alas, because the Scotch Chix have not yet succeeded, there is a dearth of single malt whiskys at most Chinese restaurants. So, what is one to do if one wants to pair Chinese cuisine with the finest of liquids?

Fortunately, some restaurants allow patrons to import their own alcohol. This is by far best option, and it is well worth phoning ahead to see if it is available. Then there is always take-out. However, the majority of Chinese cuisine really is much better when consumed on the premises. Finally, there is our old friend the Trusty Hip Flask. One simply slips the ceramic cup under the table and does a little discrete pouring. After all, the colors of scotch make it a perfect stunt double for tea! A girl's gotta do what a girl's gotta do.