: Young ginger does not have enough zingipain. You must grate fresh, mature ginger and squeeze out the juice.
: When warm milk is poured into the ginger juice, this enzyme breaks down the protective structures of the protein ( kappa-casein ) in the milk.
According to Chinese culinary legend, the dish was invented by accident in Shunde, Guangdong.
To make it palatable, she heated up some fresh water buffalo milk and poured it into her bowl of ginger juice.