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An elderly woman was suffering from a terrible cough and cold.

), a legendary, traditional Cantonese dessert. The "solid story" of this dessert is a fascinating mix of ancient folklore and a genuinely surprising culinary chemical reaction. milkandginger_0098.jpg

According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong. An elderly woman was suffering from a terrible

What the old woman didn't know was that she had just executed a perfect biochemical reaction. To make ginger milk curd, you do not use gelatin, agar, or eggs. The "solid" magic happens because: you do not use gelatin

: Fresh ginger contains a protease (milk-clotting enzyme) called zingipain .