{"id":52882,"date":"2025-01-28T09:06:14","date_gmt":"2025-01-28T09:06:14","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/celebrate-the-lunar-new-year-with-ming-river\/"},"modified":"2025-01-28T09:06:14","modified_gmt":"2025-01-28T09:06:14","slug":"celebrate-the-lunar-new-year-with-ming-river","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=52882","title":{"rendered":"Celebrate the Lunar New Year with Ming River"},"content":{"rendered":"


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This Lunar New Year, Ming River is reminding us that a good spirit only needs a toast.<\/h2>\n

You can\u2019t celebrate the Lunar New Year without baijiu, you just can\u2019t. This traditional Chinese spirit is the cornerstone of celebration, especially for one of the biggest holidays in the world.<\/p>\n

\u201cIn China, alcohol is something that brings people together, it\u2019s the glue of Chinese social life,\u201d says Derek Sandhaus, co-founder of Ming River. \u201cServing others alcohol is the mark of good hospitality, and toasting is how you can show respect to others.\u201d<\/p>\n

Baijiu is China\u2019s crown spirit, a grain alcohol commonly made from sorghum. This spirit is quite the chameleon, as it must begin with qu, a spontaneous fermentation that lends each baijiu unique aromatic characteristics and flavor.<\/p>\n

Bringing the original Sichuan baijiu to bars worldwide, Ming River is how you get your Chinese New Year drinks right.<\/p>\n

The top priority \u2013 a good toast.<\/p>\n

\u201cA friend in Chengdu once told me there are two rules for drinking baijiu: Never drink without a reason and never drink alone,\u201d says Sandhaus.<\/p>\n

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\u201cThis means you never sip, you always drink a shot with others. It also means that before every drink one needs to make a toast, usually a heartfelt expression of gratitude and a wish for good health and fortune of the toastee(s).\u201d<\/p>\n<\/blockquote>\n

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Baijiu is a natural synonym for togetherness \u2013 meaning if your glass is full, you better find or make a new friend. This is the beauty of baijiu, and the mantra Ming River encourages everyone to carry into their Lunar New Year festivities.<\/p>\n

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\u201cWe want restaurants serving Ming River to offer neat pours with our carafes and shot glasses and to pass on these traditions to their customers. That said, we are fine with people drinking baijiu however they like\u201d says Sandhaus.<\/p>\n<\/blockquote>\n

Still, Ming River reminds us there\u2019s something else we can\u2019t forget \u2013 the food.<\/p>\n

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\u201cBaijiu\u2019s flavors are designed to enhance the cuisine where that baijiu originates. The meal is incomplete without complementary flavors. In our case, it\u2019s paired with spicy Sichuanese food, a perfect match for Ming River\u2019s funky fruity flavor.\u201d<\/p>\n<\/blockquote>\n

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Now, not all of us know where to find a proper baijiu food pairing Lunar New Year experience. That\u2019s where Ming River steps in \u2013 with exciting events and recommendations to make the upcoming New Year full of fortune.<\/p>\n

\u201cOn the New Year, it\u2019s traditional to eat fish (the Chinese word for is a homophone for abundance)<\/em>, noodles (their length symbolizes longevity)<\/em>, and dumplings (symbolize wealth)<\/em>,\u201d says Sandhaus.<\/p>\n

\u201cFor classic Sichuanese dishes along those lines, I recommend shuizhu yu (fish in red chili oil)<\/em>, dan dan or tianshui noodles, and choushou (dumplings with chili sauce)<\/em>.\u201d<\/p>\n

While our stomachs growl, Sandhaus didn\u2019t hesitate to share the real cherry on top \u2013 the events Ming River is mixing up for the upcoming holiday.<\/p>\n

\u201cThis Lunar New Year, we\u2019ll be teaming up with renowned chef Natasha Pickowicz for a hot pot and baijiu-focused event at the James Beard Foundation Platform space in Manhattan,\u201d shares Sandhaus.<\/p>\n

With all the food and celebration, we can only imagine what the baijiu cocktails may be like too. Sandhaus leaves that up to our creativity \u2013 \u201cAs long as you drink it with good friends alongside good food and conversation you\u2019re doing it right.\u201d<\/p>\n


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Photo by Karl Steuck<\/p>\n<\/p><\/div>\n

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Fortunate Snake<\/h2>\n


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by Phil Ly,\u00a0General Lee\u2019s, LA<\/p>\n


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Ingredients<\/h3>\n