Newcomers to China are usually horrified by their first encounter with baijiu, the fiery spirit consumed at banquets and family dinners, typically comparing it to jet fuel, paint stripper or drain cleaner. Even long-term expatriates often shudder at the stuff. So can foreigners learn to love baijiu? Derek Sandhaus proves it is possible. But it takes some work, as he describes in “Drunk in China.”
‘Drunk in China’ Review: The Proletariat’s White Wine
Are Baijiu Cocktails the Next Trend? “MOUTAI COCKTAIL CREATION BY WILLIAM TSUI OF LAZY BEAR RESTAURANT (TWO MICHELIN STARS)”