(Photo provided to China Daily)
5. Sangria goes white
Nothing says summer like a pitcher of fruit-stuffed sangria, and while this Spanish classic is best-known with a red-wine base, in warm weather the white-wine version can be particularly addictive. Beijing's Casa Talia crafts a version with crisp sauvignon blanc by the glass or carafe, but any bar worth its paper umbrella can serve up a sangria blanca.
6. Bee balm
Summer's bounty means there's no end to creative bartending, and China's mixologists are right on the bandwagon. This year's delights include a spin on the 1920's classic Bee's Knees, made with Yunnan-sourced honey from Shangri-La Farms. Bar maestro Eric Liu from Beijing's Mao Mao Chong brings out the best flavors of the gin with this lemon and honey mixture. He'll be teaching a class at The Hutong in mid-October for those seeing the precise recipe.
7. Getting crabby
Fall is crab season in China, with the hairy-crab season just beginning now. But thanks to a 10-year-old free-trade agreement with Chile, we've gotten a head start with delicious morsels from the southern hemisphere, widely available at fine-dining restaurants around China. Patagonian king crab, anyone?
