Baijiu brands | Check out Yi Dan Liang
By Jim Boyce | While friends back home in Canada tend to be curious about baijiu, I can’t say the same of those I have in Beijing. Too many devastating “ganbei” sessions have turned many […]
baijiu
Spirit in the fry | Deep-fried baijiu experiments in Beijing
By Jim Boyce | I met chef Dustin Merrett two years ago at Jing-A Taproom in Beijing to deep-fry baijiu, China’s potent national spirit, one that typically packs a 58 percent alcohol punch. Mike Signorelli […]
The ganbei defense | Baijiu tips for Chinese New Year
Note: I wrote this piece three years ago for The Beijinger. By Jim Boyce | Sixty-plus bottles of baijiu in six hours. I tried them after taking an overnight train from Beijing to Shanghai [in […]