Introducing a food and wine pairing that can cool you down under the brutal summer heat:​ Taiwanese Cold Noodle (Liang Mian) with Albino Armani Pinot Grigio from Italy

As Halloween approaching in one week, the timing of introducing this popular Taiwanese snack with a spooky name is just perfect. The name of the dish is called Coffin Bread.

This wine is made by 70% Montepulciano and 30% Sangiovese with deep ruby color. Intense black cherry, blackberry, black plum, cassis and raisins jumps out from the glass

Shacha sauce is a dark paste that is primarily used in Fujian, Chaoshan, and Taiwanese cuisines. It has a savory, briny and slightly spicy taste.