On October 20, a feast blending Italian fine dining with traditional Chinese Baijiu culture was grandly held at Hong Kong’s Michelin three-star restaurant, 8 1/2 Otto E Mezzo Bombana. As the exclusive global partner of the Michelin Guide in China, the premium Chinese Baijiu brand Wuliangye teamed up with the Guide to host an innovative chef masterclass. The event attracted renowned chefs from around the world to gather in Hong Kong and explore the astonishing art of pairing Italian cuisine with Wuliangye Baijiu.
Journey with the Stars: From Ancient Cellars to Michelin Dining Tables
During the event, master brewer of China Zhao Dong analyzed the flavor profile of Wuliangye from a scientific perspective. He pointed out that the continuous fermentation of ancient pits pools from the Ming Dynasty, the living inheritance of national intangible cultural heritage techniques, and the scientific expression of the “flavor wheel” system collectively define Wuliangye’s uniqueness as a “living cultural heritage.” This enables it to flexibly adapt to different culinary styles. Each dish at the dinner was a precise dialogue between Wuliangye and Italian flavors, based on this system.
For example, the pairing of the main course “Blue Lobster” with Wuliangye · Oriental Auspiciousness allowed the aromas of the Baijiu, mushrooms, and seafood to unfold layer by layer in the mouth, creating a harmonious blend of freshness and mellowness with a long-lasting finish. This pairing was no coincidence but stemmed from the precise control of Wuliangye’s “flavor wheel” over the baijiu’s structure—its complex aroma and rich taste can simultaneously complement the intensity of Chinese cuisine and the delicacy of Western dishes. Regarding this pairing logic, Chef Umberto Bombana of 8 1/2 Otto E Mezzo Bombana emphasized, “The most important thing is to first understand baijiu to achieve balance with food. This requires certain techniques, such as using flame-searing to release the baijiu’s aroma or employing infusion methods to enhance fragrance, paired with sipping the baijiu straight. Ultimately, this achieves a harmonious balance of all flavors in both the food and the baijiu.”
Resonance of Scenes: Chinese Baijiu “Dialogues” with Global Cuisines
Since this summer, the Masterclass Chefs to Chefs launched by Wuliangye in collaboration with the Michelin Guide have continued to illuminate the globe. In mid-June, the masterclass debuted at a Michelin-starred restaurant in Tokyo, Japan; in late June, the artistic fusion of Chinese and Western flavors collided in high-end dining scenes in San Francisco, USA; and in mid-July, the aroma of Chinese Baijiu wafted along the Seine in Paris, France… At these masterclasses, Wuliangye’s master brewers stood side by side with Michelin-starred chefs to explore the possibilities of pairing Wuliangye, as a premium Baijiu, with cuisines from around the world. The scientific expression of Wuliangye’s “flavor wheel” system enables precise pairings based on the characteristics of different cuisines—whether complementing Italian delicacies, enhancing French dishes, or harmonizing with Japanese fine dining. A gustatory revolution centered on Chinese Baijiu is quietly unfolding on the global stage of high-end dining.
Cross-Border Innovation: Global Exploration of Baijiu Pairing
The successive launch of Wuliangye’s Masterclass Chefs to Chefs with the Michelin Guide worldwide is not only an exploration of gustatory boundaries but also a sign that Chinese Baijiu is gradually transitioning from traditional banquet settings to the international stage of high-end dining. As Chinese consumers pursue a quality lifestyle, Baijiu brands need to break through traditional marketing models and engage in global competition with a more open and international approach. Whether in Tokyo, San Francisco, Paris, or Hong Kong, an increasing number of Michelin-starred chefs are beginning to regard Wuliangye as a source of inspiration for creative cooking. The shift from “Chinese cuisine + Chinese Baijiu” to “World cuisine + Chinese Baijiu” represents the next breakthrough for Chinese Baijiu’s genuine globalization.
