According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong.
: The milk must be heated to between 70°C and 75°C (158°F - 167°F) . If it is too hot, the enzyme dies; if it is too cold, the reaction won't trigger. milkandginger_0098.jpg
To make it palatable, she heated up some fresh water buffalo milk and poured it into her bowl of ginger juice. According to Chinese culinary legend, the dish was
: You must aggressively pour the warm milk from a height directly into the bowl containing the ginger juice (this is called "colliding") to mix them instantly without stirring. Let it sit undisturbed for 5 minutes. Tag: chicken recipes - In the Vintage Kitchen According to Chinese culinary legend