Shawan Ginger Milk is a traditional Han dessert snack in Guangdong Province. Fresh buffalo milk is boiled with sugar, poured into a bowl, and collided with the old ginger juice, it becomes a delicacy that is both like a tofu flower and a steamed egg. However, it is more smooth and sweet than tofu flowers and steamed eggs, and has the effect of warming, adjusting the stomach, driving away the cold and nourishing the face.
There is a legend
There is a legend about ginger hitting milk. Once upon a time, in Shawan Town, Panyu, Guangdong, an elderly old woman made a cough disease, and after knowing that ginger juice can treat cough, but ginger juice is too spicy, the old woman can not drink it, so the daughter-in-law will boil buffalo milk with sugar and pour it into a bowl filled with ginger juice, strangely after a while the milk coagulates, the mother-in-law drank it and suddenly felt full of fragrance, and the 2nd day of illness was good. Therefore, ginger bumping milk spread in Shawan Town, Shawan people call "condensation" "buried", so "ginger bumping milk" in Shawan is also called "ginger buried milk".
A bowl of ginger hits the milk
Wang Xiutian, a native of Panyu, has been selling desserts in Shawan for more than 30 years and has raised more than 200 cows, known as the "Cow Queen".
Every day, when the sky is just dark, Wang Xiutian, who is in her 50s, gets up to wash and change clothes, and then drives a truck to her own dairy farm, loads the freshest buffalo milk that has just been squeezed out, and pulls it to the shop in Shawan Ancient Town to make a series of milk desserts.
In Wang Xiutian's view, the production of ginger bump milk pays the most attention to the freshness of raw materials and the mastery of temperature. Before making, ginger is ground into ginger paste, and it is more flavorful to grind ginger with a traditional small bamboo board. The selection of ginger is also exquisite, Wang Xiutian chose Guangxi old ginger, she said, this is the predecessor handed down the fangzi, this ginger in the spiciness and taste is different, the texture is more powdery, squeezed out of the ginger juice more thick.
Although it is only a dessert, it is not easy to make. Wang Xiutian told reporters that the temperature of milk heating should be between 70 degrees Celsius and 80 degrees Celsius, and the temperature is too high or too low will affect the quality, "this is a point that is more difficult to grasp in the production of ginger bump milk."
After "bumping" the milk into the bowl with ginger juice, Wang Xiutian will also use a spoon to gently scrape off the foam on the milk to make the finished product more beautiful. The whole process takes only 3 minutes, and a bowl of ginger milk with full color and flavor is completed. Diners take a small spoon and gently place it on the ginger bumper milk, the small spoon will not sink, which is a sign to ensure the quality of ginger bump milk.
Wang Xiutian has mastered the craft of making dairy products since she was 22 years old. Since then, she has run a catering business with her in-laws and husband, and now both children have grown up to help out with her. She said that when she is older, she will let her children inherit the craft and industry in the future.
A small bowl of ginger bumping milk is a generation's pursuit of delicious and exquisite craftsmanship, it is not only a dessert, but also a cultural precipitation.