Ginger milk is a specialty of Shawan Town, Panyu District, Guangzhou City.

Ginger milk is a special snack in Guangzhou City, Guangdong Province. It is a traditional Han nationality delicacy in the Pearl River Delta area of ??Guangdong Province. It is a Cantonese cuisine. This snack is made with ginger juice and milk as the main raw materials.

On February 2, 2010, the Guangzhou Catering Industry Chamber of Commerce held a press conference, and 10 famous Guangzhou snacks, including Tingzi porridge, Braised rice rolls, ginger milk, barbecued pork buns, wonton noodles, and radish and beef offal, will be applied for World Heritage status.

Method for making ginger milk: 1. Peel 170g of small turmeric and use a grater to grate the ginger.

Then put the ginger paste on the gauze and squeeze out the ginger juice.

Scoop out two tablespoons (about 20g) of the squeezed ginger juice into a bowl and set aside. This amount can make about 4 bowls.

Put 800g of buffalo milk in the pot, add an appropriate amount of white sugar according to personal taste (I put about 35g), heat over medium-low heat until it boils slightly (about 85°C) and turn off the heat.

Stir the ginger juice in the bowl (to avoid precipitation of ginger starch), add milk (80% full is enough), cover with a plate, and wait for 3 minutes.

2. Buy fresh buffalo milk at the market (one pound can make 2 and a half bowls), freshly squeezed turmeric juice (you can grind it freshly and separate the juice if you don’t have a machine), and white sugar.

Boil milk + sugar. After boiling (be sure to boil the buffalo milk), turn off the heat, let cool for 30 seconds, then pour into a bowl with ginger juice. It will solidify in about 10 minutes.