Jiangbangnai

Jiangbangnai originates from the traditional folk food in the Pearl River Delta. The taste is mellow, smooth, sweet and slightly spicy. It has a unique flavor and can warm the stomach and heat the surface.There was an interesting legend about ginger bumping milk. Once upon a time, in Shawan Town, Panyu, Guangdong Province, an elderly wife and mother-in-law had a cough. Later, she knew that ginger juice could cure her cough. However, the ginger juice was too spicy for the old woman to drink. The daughter-in-law accidentally poured her milk into a bowl filled with ginger juice. The strange thing is that after a while, the milk coagulated, and the mother-in-law felt full of fragrance. The next day he will be well. Therefore, Jiang banging milk became popular in Shawan Town. Shawan people call "condensation" as "burying", so "Jiang banging milk" is also called "Jiang burying milk" in Shawan.

Main Ingredients

• Sugar 3 teaspoons
• milk 250ml
• ginger 50 grams

1. Be sure to use ginger and use it now.2. The so-called "bump" is a key point. When pouring milk, raise the cup, quickly pour the milk into the ginger juice, and pour it out at least within 4-5 seconds.3. The amount of ginger juice and sugar can be increased or decreased according to personal taste.4. The milk only needs to be boiled slightly.