From Chance Encounter to Cultural Fusion
When Ma Liang first paired a glass of Marselan wine with tender Ningxia beef, he didn't expect it would redefine his career. The Ningxia-based innovator has since traversed every vineyard in the Helan Mountains' eastern foothills, determined to bridge China's booming wine culture with its rich culinary heritage.
The Terroir of Innovation
Ningxia's arid climate and mineral-rich soils produce bold red wines that Ma believes complement regional dishes better than European counterparts. 'This isn't about copying Western pairings,' he explains. 'It's about creating dialogues between our land's flavors – grape and grain, vineyard and pasture.'
Young China's Palate Revolution
With China's wine consumption growing 15% annually among under-35s, Ma's work taps into both cultural pride and global trends. His experimental dinners now attract Michelin chefs and digital nomads alike, blending traditional techniques with Instagram-worthy presentation.
Reference(s):
cgtn.com
