Shawan ginger milk in Guangdong Province, a Han Chinese traditional dessert snacks, fresh buffalo milk boiled with sugar, into the bowl, and old ginger juice together, has become both like butter, steamed egg, bean curd diluted in the same band thick cuisine than bean curd, steamed eggs creamy sweet and cool, and there is warm in tone stomach, fend off the cold, the function of beauty. Shuanghua alcohol taste mild sweet in flavor and a unique table Nuanwei heat.

Shawan Ginger milk first in Panyu County town of Sandy Bay. Sandy Bay is a land of plenty, raising water buffalo milk is sideline local farmers. The water here produced high concentrations of milk, including fat and more, it can be made into a variety of dairy products, snacks, Ginger milk of which the most well-known, spread to Guangzhou, Hong Kong, Macau restaurants. It is prepared by dissolving sugar, milk sugar boil off the rear end of the fire place, slightly smaller when the temperature of the bowl into the left filled with ginger cooler, a liquid coagulating milk bowl Serve as a cream. Hit milky yellow, moist and tender, fragrant and slightly spicy, nutritious, stomach and helps fend off the cold.

About ginger milk, there was the legend. In the past, Shawan Town in Panyu, Guangdong, a elderly lady made a cough, the cough may know ginger, but ginger spicy, old lady can not drink it, then the wife of milk with sugar water boil hot, pour ginger installed bowl of juice, the strange thing is after a while condensed milk, after her mother drank feel a mouthful fragrance. Day 2 sick enough. Therefore, ginger milk to spread in the town of Sandy Bay, Sandy Bay people "condensation" is called "buried" so "ginger milk" in Sandy Bay, also known as "Ginger Pop Milk."

Ginger milk mainly by chemical reaction occurs ginger and milk (40 ° -100 °) within a certain temperature range, so that coagulation of milk produced. Step conventional fabrication method is to let the striker slightly reduced temperature of the milk, the finished taste better.