About Yanghe and Dream of the Blue (MengZhiLan)
Yanghe Distillery is one of China’s oldest and most famous baijiu producers, with a history that dates back to the Ming Dynasty. Located in Suqian, Jiangsu Province, Yanghe is known for producing high-quality baijiu using traditional brewing methods.
Key Features:
- Flavour Profile: Yanghe baijiu is typically classified as a “light aroma” baijiu, known for its delicate and smooth taste. It often features a slightly sweet and floral aroma.
- Production Process: Yanghe uses traditional fermentation techniques, including the use of natural fermentation pits and a long aging process to enhance the flavour complexity.
Different Shades of Blues
The bottles are beautifully designed to accentuate the elegance of the wine. With every bottle that comes with different shades of blue, which coincidentally is one of my favourite colour, a bottle on the dining table will give your guests an experience they will never forget.
Launch of Dream Of The Blue
Launch of Dream Of The Blue – Singapore Stop
Yanghe Distillery launched Mengzhilan (also known as M6+) in 2003. This product is part of their high-end baijiu line and is known for its smooth, refined taste and luxurious presentation. Mengzhilan by Yanghe has since become one of their flagship products, recognized for its quality and popularity among baijiu enthusiasts.
I had the privilege to attend the gala event for the Singapore stop where they launched this exquisite baijiu. Their purpose in launching such an event is to introduce the beauty of baijiu and elevate the knowledge to the younger generations to prove that this beverage can be drunk on its own as well as with different concoctions.
Cocktail using one of the baijiu HaiZhiLan
At this event, the organizer meticulously curated dishes to complement the baijiu. The evening began with a cocktail at the reception. The first cocktail I tasted, pictured above, had a distinctive pineapple aroma followed by a cotton candy note. It was very easy to drink, and the blue colour came from blue liqueur and cotton candy, creating a presentation reminiscent of the ocean and its waves.
During the gala dinner
The ballroom for the event
M6+ on a lighted display stand
Mr. Hubin from Yanghe Co., Ltd International
The gala dinner started with a speech from Mr. Hubin, Director of Asia Trade Division of Yanghe Co., Ltd International. Mr Hubin looks after Singapore, Malaysia, Thailand, Vietnam, Japan, and South Korea. He hopes he can bring MengZhiLan to a level where it is well like by many.
Latin Dance
Violin Performance
A night of dinner is not complete without performances. It started with Latin dance followed by a Violin performance by a boy with autism who memorized the whole score beautifully.
Guzheng performance and Live painting by Mr Stephen Leong
It was also an honor to witness the live performance of Mr. Stephen Leong, President of the Singapore Artist Association, who has been an artist for more than half a century and was a lecturer teaching Social Science in SIM University. He received many accolades under his belt throughout his career.
Water Colour Paint by Mr Stephen Leong
He skilfully painted a lotus paint (as shown in Pic 10) within 15 minutes which was auctioned on the night for more than SGD5000 where all monies are donated to the charity.
Other than arts performances, the night was also presented by Traditional Chinese Medicine personnel to share the connection between baijiu and health benefits. In the nutshell, drinking baijiu moderately is good for you.
Food pairing with M6+
RWS Appetizer Delights
The highlight of the evening was the food paired with M6+. While enjoying the performances and talks, we were treated to a delectable selection of Chinese dishes. The first course, “RWS Appetizer Delights,” featured jellyfish in homemade sauce, drunken chicken, deep-fried taro dumplings, smoked duck seasoned with osmanthus in spicy honey sauce, and roasted pork belly. Each dish was stunningly presented, resembling a work of art.
Double Boiled Brazil Mushroom, Conpoy, Chicken Broth, Flower Mushroom & Diced Chicken
Mini wine glass for M6+
Roast Chicken With XO Sauce, Seasonal Vegetables & Prawn Crackers
Every dish for the night is so well presented. Roast chicken is a common dish when we attend a Chinese dinner. With such a presentation and a shot of M6+, the experience is up one level.
Cocktail using M6+
As previously mentioned, the intention behind introducing M6+ is to demonstrate its versatility in various drinking methods. One popular way to enjoy it is in cocktails. This particular glass offered a taste similar to a Piña Colada, with coconut and pineapple flavors that complemented the baijiu beautifully.
Steamed Live Dragon Grouper With Fried Garlic Light Soya Sauce
Fish is another favourite dish in Chinese cuisine and they served the steamed live Dragon Grouper with fried garlic and light soy sauce. The clear, potent spirit, known for its complex flavours, cuts through the richness of the fish, creating a balanced and harmonious pairing.
Wok-fried Prawn with Asparagus and Capsicums
This vibrant colour of yellow, orange, green, and red elevate the appetite the moment I see the dish. Eating this dish with M6+ enhanced the sweetness of the prawns. Making this dish another thumb up for the night.
Another Cocktail using M6+
Love the simplicity of the presentation of this cocktail using M6+. This is suitable for those who have just started trying baijiu. I personally find it a tact too sweet to my liking. Still prefer the shot glass directly from the bottle.
Braised “10” Head Abalone With Bailing Mushroom Flower Mushroon & Broccoli
Abalone is considered a luxurious ingredient and is often associated with wealth and affluence. It is commonly eaten for festivals and celebrations such as this event. Nicely braised abalone that gives the umami palette in the mouth.
Braised Ee Fu Noodles With Enoki Mushrooms And Seafood
Noodles are about longevity and prosperity. So many Chinese dinner events will have noodles as such. Again, beautifully displayed and very Instagrammable. The noodles are very moist while the seafood topping, which is predominantly crab, gives the complexity of the texture. The baijiu’s intensity cuts through the richness of the seafood, cleansing the palate and enhancing the flavours.
Dessert
Almond Jelly is the extreme of love and hate. This jelly feels like a smooth beancurd that has a little mochi effect. It’s a unique texture. Top it off with Osmanthus, Wolfberries, and Red bean. Sweetness is just right
Two different vintage of MZL
Clearly, everyone couldn’t get enough of MengZhiLan, and we were fortunate to have a limited edition that is over 20 years old. The first shot elicited a unanimous reaction: smoothness. The aroma of fruit and herbs wafted to our noses, making the baijiu exceptionally pleasant to drink.
End with a Bang
As we end the gala dinner and head home, everyone is given a bag of door gift which turns out to be a bottle of HaiZhiLan, which is another series from Yanghe Distilleries.
It was a privilege to be part of the MengZhiLan launch in Singapore.
Actual size of HaiZhiLan
This event is jointly organized by Yanghe Pte Ltd, Kim Sing Co. Pte. Ltd, and Singapore Art and Culture Media Company.
Photos with the beautiful ladies
Group photo taken with Mr Benson Tong, Chief Planning Officer and Baijiu Expert.
More about them
Website: https://www.chinayanghe.com/
Instagram: https://www.instagram.com/yanghe_singapore
Read More by Voice of The Ladies Cue, Veronica Chia