Soak Up Shanghai's Wine-Steeped Cooking at Asian Art Museum Demo

Asian Culinary Forum

Jai Yun chef Nei Chia Ji.

​Shanghai cuisine can be described as lush, and not just because it revels in the abundance of vegetables and livestock gleaned from the Yangtze River Delta and seafood hauled from the surrounding coastal provinces. Booze plays a prominent role, exemplified in dishes like drunken chicken with Shaoxing wine.

Next week, the Asian Art Museum is linking up with Asian Culinary Forum to present Drunken Dish, a cooking demonstration and appreciation party, part of the museum's MATCHA series. Famous television personality Martin Yan and chef Nei Chia Ji of Jai Yun will prepare three alcohol-logged dishes: vegetarian "goose" with bean curd and rice wine, pickled cucumber in Huang Chiew wine, and that famous drunken chicken. Guests can sample bites of these dishes while relaxing to the musical stylings of DJ Friendly Traveler and swilling drinks from the cash bar.

Drunken Dish
When: Thurs., August 19, 5-9 p.m.
Where: Asian Art Museum, 200 Larkin (at Fulton)
Cost: $10 at the door