Dragon Boat Festival · Fragrance of Jian Nan Chun
To celebrate the Dragon Boat Festival, Singapore China Baijiu Pte Ltd curated a special “Jian Nan Chun in Cuisine” experience, using Sichuan-inspired dishes as a medium to blend traditional festival culture with baijiu flavour.
The event invited chefs from CHUĀN Bistro in Singapore to co-create a menu incorporating Jian Nan Chun into multiple dishes. Through this “cooking with baijiu” approach, the aroma and character of the spirit were extended into layered culinary expressions.
Guests from both China and Singapore joined the tasting and exchange session, where the chef also shared his inspiration and approach to flavour design.
Baijiu in Cuisine · Flavour in Harmony
This Dragon Boat Festival themed experience focused on integrating Jian Nan Chun into Sichuan-style cooking, highlighting the concept of “baijiu in cuisine, flavour in harmony” allowing the spirit to run through the entire dining experience.
A total of nine dishes were presented, showcasing both cold and hot preparations:
Cold Dishes:
Crispy Tofu with Green Peppers (photo 1)
Drunken Seafood in Marinated Sauce (Jian Nanchun Special Edition – photo 2)
Clams in Baijiu Aroma Sauce (Jian Nanchun Special Edition – photo 3)
Jian Nan Chun-Flavoured Kampong Chicken Pot (Jian Nanchun Special Edition – photo 1)
Flaming Peppercorn Beef Short Ribs (Jian Nanchun Special Edition – photo 2)
Stir-Fried Double Crisps (photo 3)
Golden Garlic Yellow Croaker (photo 4)
Abalone Spicy Chicken (photo 5)
Vegetable Dish:
Braised Spring Bamboo Shoots with Ham