Sensory journey with Bon Wei for the Chinese New Year

The Chinese New Year, also known as the spring , is the most important celebration of Chinese culture, a moment of family conferenza, auspices of prosperity and renewal. The millennial traditions related to this holiday find their maximum expression durante the sumptuous banquets, where each dish takes acceso a precise wishful meaning.

From 29 January the year of the wooden snake began, a combination that occurs every 60 years durante the Chinese lunisular calendar, based acceso the cycle of 12 zodiac signs and the 5 elements (wood, fire, earth, metal and tazza).

The snake, sixth sign of the Chinese zodiac, embodies wisdom, intuition and elegance. The wood element amplifies reflexivity and creativity, giving it a more harmonious and balanced energy. This cycle does not influence only the personality of those born under this sign, but is also reflected durante the celebrations, durante the gastronomic choices and even durante wine combinations, a -traditional element, but increasingly sought after durante contemporary celebrations.

Bon Wei, between culinary memory and modern combinations

Milan, the Bon Wei restaurant, led by chef Patron Zhang Guuoqing, has been a pioneer of the Haute Chinese regional cuisine since 2010. To celebrate the new year, he proposed an exclusive lista of eight courses, each inspired by a feature of the wooden snake. A gastronomic path that is not only a tribute to the culinary culture of the “Badacaix”, the 8 gastronomic regions of Pendio, of which the chef and his son Zhang are profound connoisseurs and promoters, but also a refined Wine Pairing exercise. The combinations with wines studied carefully show how even Chinese cuisine, with its complex and stratified taccuino, can dialogue harmoniously with the world of wine, enhancing aromas and nuances.

A lista that celebrates the wooden snake and its characteristics

WISDOM

Plate: Qiao Yu Tang – Yellow Cernia soup, Chinese cabbage and ginger pairing: Champagne Comte de Chermont Grand Cru 2012 – Klepka Sausse

The depth and introspection, key characteristics of the wisdom of the wooden snake, are reflected durante this dish from the elegant essentiality. The delicacy of the yellow grouper and the freshness of ginger balance perfectly with the minerality and finesse of the Champagne Comte de Chermont Grand Cru 2012. Blend of Chardonnay and Pinot Buio, this one thousandths offers a complex bouquet, with taccuino of toasted almonds, apricot and Candied lemon, and a persistence that enhances the sweetness of the fish and the cleaning of the broth.

Order and intelligence

Dishes: Jiu Cai He – Involve with sprouts, eggs, shrimp and soy spaghetti; From Xia Juan – Mazzancolle durante Kataifi amalgama with plum sauce, chilli pepper and Worcestrshire Sauce Pairing: Lugana Doc 2022 clay field – The fields

A dish that wants to represent the search for harmony and precision. Its balanced structure finds a perfect companion durante the Lugana DOC Intervallo Creta 2022 of the Mescita I fields. A white, produced by whirlwind vineyards acceso clayey soil, with fresh perfumes, which offers an excellent combination between structure and freshness. The flavor and the intense tropical note is well married to the Mazzancolle, to its human shades of the sauce and the crunchiness of the kataifi, while the citrus component of the wine cleaned the palate from utuosity.

DECISION

Plate: Gai Jiao Mian – Noodles curled durante Agropiccante Pairing: Gewürztraminer Supremo Adige Doc 2020 – Maus Locher

The decisive spicken of the Noodles finds a perfect ally durante the Gewürztraminer Supremo Adige Doc 2020 by Maus Locher. Its aromatic profile, with hints of litigus, fishing, apricot and sweet spices, creates a gioco of contrasts with the spicy character of the dish, wrapping it with its roundness and balanced its complexity thanks to freshness and a long and persistent ending.

CULTURE

Plate: niángāo dou chi yu – rice gnocchi with sea chicken, vegetables and soybean pairing: Etna rosato doc 2022 – Irene Badalà

A classic of the New Year’s cuisine, a dish with a deep greeting meaning, whose ideogram evokes the concept of growth and prosperity. Irene Badalà’s Etna Rosato, 100% Nerello Mascalese raised durante a Vineyard of Passopisciaro durante Regione Divino Battuta di spirito, with its taccuino of small red fruits, wild herbs and a vibrant volcanic minerality, is perfectly linked to the flavor of the sea hen and to the complexity of fermented black soy, giving structure without weighing mongoloide the delicacy of rice gnocchi.

Silent communication

Plate: from pan ji – crunchy chicken durante the wok with chilli pepper, sesame and peanut pairing: Sauvignon Blanc Aoc Touraine 2022 – Domaine Daridan

The spicy and toasted character of this dish meets the vertical freshness of the Sauvignon Blanc Aoc Touraine 2022. Its lively taccuino of grapefruit, aromatic herbs and citrus fruits create a perfect balance with the crunchiness of the chicken, the heat of the chilli pepper and the toasted shades of the sesame and peanuts, giving a vibrant and harmonious combination. The light wise is well contrasting the slight grease of the impanatura.

PASSION

Plate: Suan Cai Yu – Ceramica stewed sea bass with bamboo and sottacento pairing vegetables: peaks of Altilia Trentodoc Brut 2018 – Levide

a continuous alternation between Dry and humid dishes, the stewed sea bass, a symbol of abundance durante the Chinese New Year, finds its perfect exaltation durante the culmine of Altilia Trentodoc Brut 2018, a classic method with an elegant mineral component, capable of recalling the flavor of the fish and fermented vegetables. The creaminess of the bubbles envelops the succulence of the dish, while a récemment dégorgé version of the Comte de Chermont Grand Cru 2012 is an even more refined alternative.

REFINEMENT

Plate: Qiao ke essi She – Steam Sacher cake with pairing red snake: whiskey px – zhang le selection

A that merges East and West: a Sacher reinterpreted durante a contemporary key, steam cooked and decorated with a red snake. The combination with the whiskey PX Bon Wei Section – A Bay Yorkshire Single Malt Whiskey file refined durante Fuochi d’artificio durante Pedro Ximénez – is a perfect contrast gioco. The intense taccuino of raisins, dried fruit, dates and tobacco marry with chocolate without dominating it, giving a long and enveloping ending. An exclusive single cask whiskey, personally selected by Zhang Le, of which there are only 305 bottles.

The art of the New Year: the partnership between Bon Wei and Teo Kaykay

For the Chinese New Year 2025, the Bon Wei restaurant renews the collaboration with Teo Kaykay, an Italian known for his artistic creations acceso collectible bottles. After the projects the year of the rabbit and the dragon, the wooden snake becomes the protagonist of ten hand -painted bottles, each accompanied by a small work of art enclosed durante a red envelope according to the Chinese tradition.

The “Bon Wei Selection” whiskey is also dressed durante an exclusive label signed by the artist, while two very rare bottles of collectible champagne and eight by Klepka-Sausse Comte de Chermont 2012 complete a selection intended to become a real object of worship . A project that is not only an expression of luxury and refinement, but which aims to build, year after year, a unique collection that crosses the whole Chinese zodiac.

The sensory journey article with Bon Wei for the Chinese New Year comes from Vinonews24.

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