What should I cook with red wine?

Fair Fortune Pork Knuckle: pork knuckle I smooth, rich flavor and big red color. It is the best partner for dry red wine.

Pepper Salt Spare Ribs: Crispy on the outside and tender on the inside, with a prominent pepper salt flavor. Can be paired with a dry red wine, or a structured dry white or rosé.

Lingnan Orange Blossom Ribs: Soft and tender meat with a strong orange flavor. Pair with a semi-dry or semi-sweet wine.

Shredded Messy Garlic Tripe: Strong garlic flavor, soft and tender pork belly. Pair with a dry red wine, or a structured dry white or rosé.

Scorched Beef Blanc: The blanc is crisp and has a savory flavor. A perfect partner for dry white wines.

Double Red Stewed Beef Moonshine: the soup is sweet and savory, and the beef moonshine is soft and sticky. It can be matched with dry red wine.

In poultry, oyster sauce slippery hand-torn chicken, soy sauce chicken, black bean flavored lotus chicken, chestnut chicken casserole, seasonal vegetables steak red duck, winter melon sandwich big duck, Guangdong roast goose, etc., is the best partner of dry red wine, according to the situation, can also be matched with rosé or structured sense of the dry white wine; and curry type, satay type, you should choose semi-dry or semi-sweet wine.

In the aquatic category, all raw and steamed seafood is a good partner for dry white wines; while simmered, black bean sauce and salted fish can be served with dry red wines; for garlic, rosé; and for curry and sweet spices, semi-dry or sweet wines.