CANTONESE BEEF STEW WITH CHU HOU SAUCE
Paired with Wolf Blass Gold Label Cabernet Sauvignon

By CHEF HE HONG PIN
DA SAN YUAN - 1 MICHELIN STAR RESTAURANT
TAIWAN

“Cantonese cuisine is all about balance."

Find out how Chef He balances his spicy Chu Hou sauce with the rich Cabernet Sauvignon.




Cantonese Beef Stew with Chu Hou Sauce