Video | The deep-fried baijiu experiments!
By Jim Boyce | I met chef Dustin Merrett two years ago at Jing-A Taproom in Beijing to try our hands at deep-frying baijiu, China’s […]
Month: January 2017
Baijiu Cocktail Week | Annual event launches in London, Liverpool tomorrow
By Jim Boyce | London and Liverpool friends, the fourth Baijiu Cocktail Week—actually more than two weeks this year—starts Friday and runs until February 12. […]
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 […]