Binge drinkers can stop worrying about their beer bellies. This Chinese New Year on February 3, the mainland’s official brew launches in the city, bringing with it the promise of a zero-fat drink.
The only rice beer currently available in the country, TsingTao (pronounced ching-thao), is made of rice and has no glycerine, making it starch and fat-free. "We use spring water in our brewing process," explains Dutta Prasad, project head Bliquidz. "The beer also lasts for about a year, which will add to its popularity. We’re already available in about 64 outlets and the response has been very good. In fact, restaurants like Royal China are our biggest clients." The brew is available for R 150, at par with most other imported beers in the market.
Recommended pairing includes spicy food, like Indian Mughlai and Chinese Schezuan dishes, which complements the mild taste of the beer itself. "Another plus point is that, unlike most brews, this won’t give you beer burps. In fact, it goes down rather smoothly because of the rice content. You could say it’s classy," grins Prasad.
Wine and dine here
Ming Yang at Taj Land’s End, Bandra (W) offers authentic Chinese delicacies till February 13.
Call: 6668 1234.
Usher in the New Year with lunch or dinner at The Great Wall till February 6.
Call: 6691 1324.
Shanghai Club, ITC Grand Central is celebrating the Year of the Rabbit till February 17. Available for lunch and dinner. Call: 2410 1010.
Enjoy a spread of authentic Chinese cuisine at Red Szen at Courtyard by Marriott, Andheri (W) till February 15.
Call: 6136 9999.
Shrimp Steamed in Beer
1 cup Tsingtao Beer
0.5 cup soy sauce
1 tablespoon sugar
1 tablespoon chopped fresh ginger
1 tablespoon finely chopped garlic
4 whole star anise cloves
1 pound large raw shrimp, deveined in-shell
Combine beer, soy sauce, sugar, ginger, garlic and star anise in saucepan. Swirl pan to dissolve sugar. Add shrimp and stir to mix. Bring mixture to boil over medium heat, stirring occasionally. Cover pan and remove from heat; steam for two minutes. Serve warm shrimp in bowls with enough cooking liquid to moisten. Peel shrimp to eat and serve with cold Tsingtao Beer.
Makes four servings.