Chinese food and wines...

[TheEngineer]

Cap,

Bucko's right, absolutely Riesling...even the Chinese do this...but since Vanq's actually get real chinese food where the flavors are more subtle or can be rather complex, here are some thoughts that I have not had a chance to try with Chinese are.

Duck (roasted or earthen pots...or where it is the main flavor), I would try a Burgundy, or whatever else works with Duck.

Beef (iron plates, black pepper, etc), a simple straight forward red like a Grenache?

Steamed items like steam fish, tofu, or pork, where the flavors are really subtle or soft, Sauvignon blanc? or a Viognie?

Vegetables, since there are a lot, but the thicker flavor ones like "broccolini (sp?)", where there is sometimes a hint of bitterness, Dry Riesling or else the sugar hides the bitterness.

Since this only my loose cannon thoughts?, would someone who knows quite a bit more like to jump in?

BTW, where are you going for dinner, have you tried Kirin? the place in Metrotown (on 12th by the city hall 3rd floor)...quite good but just missing the mark of the best of Toronto.