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When I was a child and reading \"Romance of the Three Kingdoms,\" I clearly remember the scene where Cao Cao invited Liu Bei to discuss the heroes of the world over wine made from plums. It seemed to me that this elaborate way of drinking carried a more refined sense of ceremony compared to the simple act of passing drinks around. Later on, I came across various references to plum wine in ancient poems. The most memorable one is the line written by Yan Shu, a poet from the Northern Song Dynasty: \"Green plums are used to make wine; it’s the time of year when spring is coming to an end.\" Beneath the flowers by South Road in the Eastern District, I met the one I cherish. The verses written by the author in a melancholic and gentle tone to express feelings of sorrow over the passing of spring document the lifestyle of ancient people during the late spring and early summer periods – their preference for drinking wine mixed with green plums, using the fresh fruits of the season in combination with wine, taking advantage of their fresh and sour taste which helped to stimulate the appetite. This year, live streaming for selling products has become very popular. With a learning mindset, I watched a few such streams, and I noticed that plum wine was featured in many of them – it has clearly become a new favorite in urban fashion. So I wanted to talk about this internet celebrity with a long history. A few years ago, the plum wine brands commonly available on the market came mainly from Japan, which led some young people to think that plum wine was an imported product. However, in fact, this is yet another typical example of traditional culture being shifted from export to domestic use. As I mentioned earlier, the practice of using plums in wine has been recorded in China since the Han Dynasty; during the Tang Dynasty, it was introduced to Japan along with Tang Dynasty culture, and has been preserved to this day. After plum wine was introduced to Japan, the tradition of using sake as the base liquor has been maintained to this day. In China, as distilled spirits gradually replaced fermented beverages as the mainstream, people began to try using various high-proof distilled spirits to make plum wine. It was found during this process that distilled spirits made from whole grains contain abundant lipids, alcohols, and aromatic compounds, which effectively balance the flavor of fermented plums; they can be consumed in large quantities without causing discomfort, and have a mild and refreshing taste. This year, many well-known figures have attracted a great deal of attention through live streaming for product promotion. Mei Jian plum wine, which left a strong impression with its slogan \"Long time no see, Mei Jian – the great wine\", became extremely popular and sparked a lot of discussion on the internet. I happened to be in Chongqing some time ago, and I made a special stop at Jiangji Winery to see how \"Mei Jian\" is made. A visit to the winery revealed that the production method of Meijian plum wine builds on China’s traditional plum wine-making techniques while developing them further. The raw materials used are Puning soft-branch large-plum fruits and pure sorghum liquor; through 7 processing steps including picking, preparation, pickling, and blending, the manual production methods are largely preserved to create high-quality products with care and skill. First, select large, intact Puning soft-branch plums; wash them, dry them in the sun, and remove their pits and stems, with the entire process taking no more than 72 hours. Puning in Guangdong is not only known for producing plums with large sizes, thick flesh, small seeds, and a high acidity, but it also preserves the traditional technique of pickling green plums. These green plums are soaked in sugar for at least 90 days to extract their juices; the plum juice resulting from microbial fermentation possesses unique flavor compounds that enhance the complexity of the wine and contribute to a more stable taste. Chinese baijiu comes in as many as 12 different fragrance types. Mei Jian is made using simple sorghum liquor that is soft and delicate, with floral and fruity flavors, to which plum juice is added. The sorghum liquor helps to balance the acidity, sweetness, and astringency of the plums, without overpowering their floral and fruity aromas; this results in a better integration of the plums and the liquor in terms of taste, making it softer. Even when consumed in large amounts, it only causes a mild intoxication without leading to excessive drunkenness. You can learn about the flavor of Ume-Me plum wine through the video below. In my opinion, no matter how sophisticated the production process is or how many awards a wine has won, it is only by tasting it that we can determine whether it can impress me. Moreover, the dining scene is a key component of Chinese wine culture, and being suitable as a pairing for meals is an important way in which wine is presented. The first time I tasted Meijian at the dinner table was while eating hot pot in Chongqing. Authentic Chongqing hot pot must use beef tallow as its base, with a large amount of Sichuan peppercorns, chili peppers, and various spices added, all of which contribute to the flavor of the broth. Butter adds richness and charm to the bottom of the pot, with its aroma and spiciness lingering for a long time. Hot pot is indeed delicious, but after eating for a while, the taste buds start to become dull and numb; local friends suggested drinking Umeji with ice. As the cold liquor enters the mouth, the spicy sensation disappears instantly; the sweet and sour flavor of plums effectively reduces spiciness, making it much more effective than drinking beer to relieve spiciness. It also has a particularly good effect in reducing greasiness. The first experience was impressive, and I decided to try more. So, after returning to Guangzhou, I took it to Song Sichuan Cuisine, a Michelin-starred restaurant whose cuisine and atmosphere truly impressed me. In the restaurant’s environment where dazzling glass elements blend with a modern Chinese style, the elegant Meijian fits in perfectly. While the food hasn’t been served yet, let’s try it plain first. Ume Mi Kumezake presents a luxurious golden hue in the glass; upon tasting, it reveals a delicate plum aroma along with rich floral and fruity flavors. Its taste is sweet and sour yet refreshing, and it is less cloyingly sweet compared to many other Japanese plum wines. Using plain sorghum liquor as its base, Ume Mi offers a more balanced flavor profile with a richer array of aromas. Moreover, the organic acids contained in green plums stimulate saliva secretion, making them very appetizing to drink before meals. Song is famous for its classic Sichuan dishes and wood-fired duck, so I decided to test the pairing capabilities of Ume-Me plum wine using these two dishes as examples. The boiling fish here is made from tiger shrimp; hot oil is poured over it when served, producing a sizzling sound and releasing an aromatic, enticing scent. Take a sip of Ume-Mei first, then pick up a piece of fish and put it in your mouth; the fresh, delicious, and sweet flavor of the fish stands out even more against the sweet-and-tart fruit flavor that lingers on the tongue, resulting in a truly premium taste experience. Mapo Tofu with aged broad bean paste is a must-order dish for me at Song. Here, the tender tofu serves only as a carrier; it is the rich, natural fermented flavor of broad bean paste that constitutes the true essence. As soon as it’s taken into the mouth, a rich and intoxicating aroma fills the entire mouth. When drinking Meijian with ice, a delicate plum flavor along with a gentle floral and fruity scent are released gradually, like a cool breeze on a summer night. The 42-day carefully prepared Peking duck cooked on traditional wood-fired ovens, supervised by experienced chefs from Beijing with over 30 years of experience, is also one of Song’s signature dishes. However, since there aren’t many customers usually, I rarely order it; although the duck is crispy and delicious, eating too much of it can make one feel stuffed. With plum as a companion, its lively acidity balances the richness of the roast duck perfectly; the subtle honey aroma blends nicely with the flavor of the duck meat, creating a truly delightful experience. Moreover, wine is rich in citric acid, which is beneficial for intestinal digestion, making it ideal to enjoy as a dessert after meals as well. Those who follow Yang Nan Cao Ji are also people who understand the art of dining and appreciate high-quality products in their lives. If you had a bottle of Mei Jian plum wine in front of you, what dish would you pair it with for a meal? Are they spicy and hot crayfish? Or the soul-stirring Chaoshan raw seafood? Is it the delicate and refined Cantonese cuisine? Or the bold and unrestrained Northeastern barbecue? Source: WeChat official account 【Yangnan Caoji】