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An interesting recent piece from Robert Parker, found in the robertparker website. 

One wants to ask: what sort of Cantonese food did he have, having travelled to Shanghai and Beijing only?

Useful reference, though I have a feeling Chinese cuisine is almost impossible to pair with wine, especially if you are opening only one bottle for a meal.

Introduction to Asia
May 2008
Robert Parker

Perhaps the most dramatic revelation in my recent around-the-world trip with significant stops in Japan, China, and Korea, was how well classic European and New World wines work with an assortment of Asian dishes. Here are some of the combinations that work beautifully with the various cuisines of Japan, China (which is actually four completely different cuisines), and Korea.

Shellfish – such as lobster and scallops – white Burgundy, California Chardonnays, Spanish Albarino, Austrian Grüner Veltliner
Delicate white fish – steamed or sautéed – Riesling, Pinot Grigio, Albarino, and Blanc de Blancs Champagne
Fatty pink or red fish – such as tuna – Pinot Noir Beaujolais, southern Côtes du Rhône, and red Bordeaux
Korean barbecue – Beaujolais, Côtes du Rhône, Barbera, Dolcetto, Zinfandel, and Rosés
Dim Sum – white Rhônes, Alsace, dry whites, and, surprisingly, old style Barolo and Barbaresco (Nebbiolo worked incredibly well)
Hot Pot – Pinot Noir, red Burgundy, Shiraz, Tempranillo, and Rosés
Tea-smoked, roasted or Beijing (Peking) duck – Pinot Noir, red Burgundy, and southern Rhônes
Sichuan dishes – Riesling, red Côtes du Rhône, Mâcon-Villages, Spanish Garnacha, and Rosés
Sushi / Sashimi – Pinot Noir, red Burgundy, Beaujolais, Albarino, Pinot Grigio, and Rosé Champagne
Noodle soup – Riesling, Sauvignon Blanc, Albarino, and Blanc de Blancs Champagne

Cantonese – nearly all the classic whites and reds of Europe work well, but above all, white and red Bordeaux, Rioja, and classic Tuscan and Piedmontese reds
Hunan – Shiraz, Zinfandel, southern Côtes du Rhônes, and rosés
Shanghainese – Pinot Noir, red Burgundy, Côtes du Rhône, Dolcetto, and Barbera
Sharks fin soup – white Burgundy, California Chardonnay, and full-bodied Champagnes
Abalone – white Burgundy, California Chardonnay, and full-bodied Champagnes
Beef, grilled or in sauces – red Bordeaux, red Rhône, Tuscan reds, Piedmont reds, California and Washington States Cabernet Sauvignons and Syrahs, and Australian Shiraz
Kimchi – Zinfandel, Dolcetto, Beaujolais, and southern Côtes du Rhônes

Several broad generalizations: Japanese cuisine is like mono-cépage (one varietal) wine. The Japanese are minimalists, and want to isolate and identify the purity and freshness of each component of a dish. In contrast, the Chinese are blenders (akin to wines made from several grape varieties). They adore the symphony of flavors, and their cuisine rarely seems to have any culinary delicacy in its simplest and purest form. The Koreans follow the Chinese fashion of preferring multiple component parts blended together, yet some of their dishes let the eater do the blending.

Anybody advocating strict match-ups is doing the diner a disservice as there are an infinite number of selections that work well, even with the spicy, peppery, chili-based cuisines of Sichuan and Hunan as well as the peppery spiciness of some Korean dishes which are not ferociously hot. In short, the world of wine is indeed a world of wine.

Note: Rest of article omitted.

Source: http://www.erobertparker.com/members/gazette/hg429.asp