On November 28th, Michelin Guide Ceremony 2025 Thailand was grandly held in Bangkok. As the "Global Partner” of Michelin Guide, Wuliangye made a remarkable appearance, showcasing a variety of products. Hua Tao, General Manager of Wuliangye Yibin Co., Ltd., attended the event.

Over 300 guests, including prominent Bangkok media representatives,              Michelin-starred chefs, and industry influencers were invited to the event. Chen Chong, Chairman of Wuliangye Import and Export Co., Ltd., attended the event, along with Galaxy Edutainment Co., Ltd., Wuliangye Exclusive Distributor, Thailand, which also provided support.At the event, Wuliangye showcased a range of products, including Wuliangye·Ziqidonglai, Wuliangye Panda Series, Classic Wuliangye, and the Baijiu cocktail base "Wugusong". The event featured a special "Wugroni" cocktail crafting and tasting area, showcasing the traditional essence and modern allure of Chinese Baijiu in an innovative format. This provided guests with a dual feast of flavors and cultural richness.The Wuliangye booth drew the attention of numerous high-profile guests, including Thapani Gia Tipeiwen, Director of the Tourism Authority of Thailand, Michelin one-star chef Shunjie Shimamura, and three-star chef Jiang Minggu, who stopped by to observe and taste the showcased offerings. The on-site staff provided detailed introductions to Wuliangye's rich history, unique Baijiu-making techniques, and distinctive flavor profiles to the guests.During the event, Hua Tao engaged in an in-depth discussion with Manuel Fafian, President and Managing Director for East Asia & Oceania at Michelin. He stated that Wuliangye and Michelin Guide share the same fundamental values: where there is gourmet cuisine, there is fine Baijiu. He expressed a desire to strengthen communication and collaboration moving forward, continuing to explore innovative ways to express the "Gourmet Cuisine + Fine Baijiu" experience, allowing global consumers to savor more stories of harmony on their palates.Thai cuisine is renowned worldwide for its delicate balance of sour, spicy, salty, sweet, and bitter flavors, which aligns perfectly with Wuliangye's five-grain formula and its craftsmanship in achieving a harmonious taste. Yibin's unique natural environment and Wuliangye's Baijiu-making techniques with millennium history provide a solid foundation for this cross-cultural fusion, allowing Wuliangye and Thai cuisine to beautifully complement each other. At the dinner, Rishi Naleendra, the star chef of Michelin two-star restaurant Cloudstreet, expertly crafted the "Baijiu-Infused Wagyu Beef Tartar," which paired perfectly with Wuliangye. The aroma of Wuliangye penetrates with the tenderness and juiciness of the Wagyu beef, while the Baijiu's fragrant notes are perfectly infused into the marinating and roasting process, delivering an unparalleled sensory experience for each guest.This event marked the final stop of the year for Wuliangye since officially becoming the “Global Partner” of Michelin Guide in September. From the craftsmanship of Japanese cuisine to the exquisiteness of Italian cuisine, the diverse integration of Malaysian cuisine, and the regional flavors of Thai cuisine, Wuliangye showcased the seamless integration of Chinese Baijiu with global cuisines through four Michelin Guide Ceremonies.The cooperation between Wuliangye and Michelin Guide is not only a vivid embodiment of the fusion between Chinese Baijiu culture and global culinary traditions but also provides a powerful momentum to the internationalization of Chinese Baijiu, showcasing Wuliangye's modern, youthful, and global brand image to the world. In the future, Wuliangye will continue to promote Chinese Baijiu culture with a global perspective, offering international consumers more exceptional "Gourmet Cuisine + Fine Baijiu" experiences.