Kinoway

Jiang Zhuang Nai is the milk with ginger juice in jelly shape. Chemistry happens when the ginger put together with the milk at the temperature of 40 degree to 100 degree. The creamery is concreting.

Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of theprotein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

In Guangzhou Jiang Zhuang Nai is a very popular sweet snack. Ginger is stomachic, good to spleen and also has the function of get rid of the cold. While together with water buffalo milk, Jiang Zhuang Nai is also nutrient. The best time to have Jiang Zhuang Nai in winter.