Chef’s Xue Short Ribs & Amarone Della Valpolicella Classico DOCG

Wine pairing notes

Marziale has a sealed fate: to go very well, in general, with stew and braised meats. No wonder then that it is very much in tune with this flavorful example of contemporary Chinese cuisine. Its firm tannins and the wine’s high alcohol content balance well the tasty and succulent meat. Marziale’s typical Amarone lingering together with its spice notes and nuances of ripe and dried fruit, all work well with this robust dish.


  • 750g short ribs (Australian meat)
  • 30g celery
  • 30g carrot
  • 50g onion
  • 50g oyster sauce
  • 5g rock sugar
  • 2g cephalopod ink
  • 2g redcurrant
  • 50g “Sherlone” abalone juice
  • 2g green peas
  • 20g Donggu (delicate flavor soy sauce)


  1. Cut celery, carrots, and onions into 3cm*3cm cubes
  2. In a pan put the short ribs, chopped celery, carrot, and onion. Add water without covering the short ribs
  3. Bring to a boil over high heat, remove the floating foam with a spoon, reduce the heat, and cook for 2.5 hours. Set aside
  4. Debone the short ribs and cut them into 4cm*4cm pieces and set aside
  5. Blanch in water green peas and set aside
  6. Brush the plate with the cephalopod ink
  7. Put in a pan oyster sauce, abalone juice, Donggu soy sauce, rock sugar, and cut short ribs. Cook over high heat for about 2 minutes until the sauce thickens
  8. Put in the plate previously brushed with the cephalopod ink
  9. Garnish with green peas and redcurrant


"Marziale" Amarone Della Valpolicella Classico DOCG

“Marziale” Amarone Della Valpolicella Classico DOCG
Tinazzi – Campopian

DescriptionThe name of the wine “Marziale” is a reference to the Roman God of War, Mars, a powerful character like this Amarone. The grapes of Marziale Amarone come from the premium site “Poderi Campopian” with 12 hectares of vineyards at an altitude of no less than 600 meters above sea level.
GrapeCorvina, Corvinone, Rondinella
ColourDeep ruby red with garnet highlights
AromaAromas of ripe and dried fruit, spices, and a toasty finish
TasteBalanced thanks to the alcohol content and fine tannins. Very pleasant to drink
Aging12 to 18 months in new French and American oak barrels


Cantine Tinazzi

The history of Cantine Tinazzi began with the commitment and passion of Eugenio Tinazzi at the end of the ‘60s in Cavaion Veronese, on the shores of Lake Garda.

Gian Andrea Tinazzi, the founder’s son, at the time only 18 years old, worked alongside his father in running the business from the outset. Thanks to his decisive and entrepreneurial character, he gradually broadened the company’s horizons, both in terms of production and markets.

Today, Gian Andrea’s children, Francesca and Giorgio, manage with their father what has become a major wine production group based in Lazise, on Lake Garda. A quick and successful development of the business led the family to expand their properties in the Valpolicella Valley and in Apulia, a region with great potential.

The wines of Cantine Tinazzi are now sold in more than 30 countries around the world.

An original Wine & Food pairing from

Chinese Cuisines Meet Italian Wines

The guide Zhong Can Yi Jiu and the program Chinese cuisines meet Italian wines are promoted by the Italian Wine Bank, a branch of the project MELIUS, both produced by The I Factor Limited. The guide is realized in collaboration with the Chinese Culinary Institute of the Vocational Training in Hong Kong, the Club China AIS (Associazione Italiana Sommelier) and the Italian Wines World Summit.

This guide is an unprecedented attempt to marry two great gastronomic cultures and artisanal producers: Chinese cuisines and Italian wines. This guide is the first of many steps in a grand project that will be fully realized over the next few years. Our mission is to give interpretive tools to the consumer as well as provide a point of reference for the Italian wine industry, as well as for contemporary Chinese chefs and restaurateurs operating in China, Hong Kong, Macau, Taiwan, Singapore and worldwide.

Discover this original Wine & Food pairing on Chinese Cuisines Meet Italian Wines.

Chef Felix Xue

Executive Chef at Chynna, Hilton Beijing Wangfujing. Born in Beijing chef Felix Xue has more than 18 years of culinary experience. He started his cooking life by learning Cantonese cuisine with Mr. Chen Liguang, one of Hong Kong's most respected chefs. He then worked for Mr. Sun Dali, the creator of “A dream of red mansions” banquet, which reproduces the feast of the “Dream of red chamber”, a Chinese classical novel written by Cao Xueqin, China’s intangible cultural heritage. In addition to traditional Chinese food, he also absorbed the essence of western and Japanese food cultures. He creates his unique fusion dishes to interpret the mystery of Chinese flavors in a contemporary way as in the “2016 Le Cordon Bleu dinner”, when he impressed many important gourmets. Under the leadership of Felix, Chynna sports a menu that offers authentic and seasonal north China cuisine and Beijing specialties.

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