The gastronomy of early China is preserved in a number of treatises (writing of the principles).
One of the most interesting is “The Important Things to Know about Eating and Drinking”, by Huou, Master Chef of the Imperial Court of Kublai Khan (1215–94).
The writings speak of the harmony between flavours on the plate,
and in the glass, and how they should match the weight of the meal,
thereby striking a balance of flavour and texture through their interaction.
At the Bund in Shanghai our wine and food preparation is based
on this philosophy.
License: Fully Licensed and BYO (bottled wine only)
Wine Menu PDF available here: