How to make traditional Beijing milk curd dessert (Nai lao)| Chinese milk curd episode 1

Beijing milk curd (or Gong Ting Nai lao in Chinese) is a traditional court dessert prepared by heating milk and adding rice wine to it.
It's solid and jiggly, but cutting cleanly on the edge of a spoon. The tender texture may bring back your childhood memories of eating Jell-O.
Even today, stores featuring traditional Nai lao are few and far between in China. If you visit Beijing, making a visit to one will be an unique experience.
The video will teach you how to make it at home.
✅Ingredients
Ratio
• Milk: 1
• Rice wine (home made): 3

[@oneno6869]

好听的英音

[@user-wq5pt2md5c]

Thank you for your recipe. After reading a book introducing Chinese food, I searched for recipes because I wanted to make Nai lao, but there were many recipes that didn't seem to be traditional methods. However, I'm glad that I can make it the traditional way thanks to your recipe.

[@foodfuzzed9350]

well done 😍😍

[@jennyhong9211]

Thank you, I like milk pudding, now add the jiu niang is even more tasting and healthy

[@peacefulworldh9902]

The ratio at the description is milk 1:jiuniang3, it’s vice versa?

[@lindtommy1703]

英语说的我心痒痒。。。人美声甜。

[@eDTHOnDENe]

Can you use Soy Milk as well to make it vegan?

[@Beucfhb]

No 😈