At the opening of 2009, Mei Lee, a 24-year-old girl, went to Paris for her luxury marketing course. A l ecture of French culture led her into the splendid world of wine and she changed her major at once. She got the The French National Sommelier certification just in one year. Later she became an intern in the reputed restaurant Bistrot du Sommelier run by the world-class sommelier Philippe Faure-Brac, where she witnessed the state-of-the-art wine culture. In 2010, Lee participated in the competition Best Sommelier of China, and won the first prize of Beijing. Then she worked as Head Sommelier in Park Hyatt Beijing Hotel. Now, as an intern in Medlar at London, Lee spends her days on course and work. The visits of wine dealers, especially those from London, give her a l ot of opportunities to test various wines. As other staff, she needs to clean the cups, plates, and menus to prepare for dinner, which lasts into late night. Lee said, it will be more complex to be a full-time sommelier.