Hey guys, a few notes: 1. I wanted to get something out of the way regarding the frying process - the whole scrape-and-reserve technique we did here isn’t the most classic way of making this dish… it’s just the way that we like best. If you look at #9’s (RIP) rendition, you can see that theirs is a lot more… pudding-esque than ours is. Still perfectly delicious, but we prefer larger curds (which’s probably why I prefer Cantonese scrambled eggs to French). 2. If you want to do it that way, the key is to use low heat during the whole process and slowly stir it with your spatula. This video is in Mandarin, but here’s a good visual of a chef doing it that way: kzfaq.info/get/bejne/Y9yldaWKzbLcZ4E.html From what we can tell, this is also the technique that’s traditionally most common in home kitchens here in Shunde. I want to say that the scraping technique is more of a modern restaurant thing (we learned it from a handful of videos of chefs doing it), but I don’t have anything solid to back that up. 3. Also, as an aside, those videos we learned the technique from generally did 2-4 scrapes, unlike the six we did here. I like the look and feel of the scraped sections though, so that’s why we went that route. Also, most sources tend to go with a ratio of 2 parts milk to 1 part egg white. We like ours a touch eggier… so we settled on 1.8 parts milk to 1 part egg white. A smaller milk:egg ratio also makes the whole process a bit easier. I saw one video where a chef did a 1:1 ratio, but I’d consider that to be an outlier. 4. The information on Shunde’s history with milk comes via CUHK’s Sau-Wa Mak’s excellent article ‘The Revival of Traditional Water Buffalo Cheese Consumption: Class, Heritage, and Modernity in Contemporary China’. She also has a book out, which I haven’t read but do want to pick up one of these days www.amazon.com/Milk-Craze-Science-China-Pacific-ebook/dp/B089KDKY3S 5. So while the consumption of milk certainly predates the British, the old story goes that the Jinbang cheese actually came via the Italian missionary Matteo Ricci during the Ming Dynasty. Apparently, while wandering around the PRD Ricci stopped in Jinbang and noticed that the people there ended up tossing whatever milk they couldn’t sell at the market that day. So he taught them how to make cheese, then the Jinbang people ended up adjusting it to their tastes. But as Mak discusses in the aforementioned article, there doesn’t seem to be much corroborating that story. Is it possible? Sure, but given the vast differences in Italian vs Jinbang cheese (the latter is *very* salty), I’m more inclined to believe that the cheese has a more Northern Chinese/Mongolian influence rather than Italian. Further… there’s a *lot* of stories circulating around Guangdong about Ricci, and it really feels like a good chunk of them are apocryphal. So looking at the body of evidence out there, we’re throwing out hat in the ring with Mak in doubting the veracity of the story… but who knows? 6. This is something that doesn’t really have much to do with anything, but… I just can’t let it go of. Season 2, Episode 7 of Bizarre Foods, Andrew Zimmern goes to Guangzhou. In his usual way, he speaks of the virtues of eating chicken feet and offal and such… then he tries a bite of stir fried milk. He spits it out. In his words… “there’s some things that repulse even me”. kzfaq.info/get/bejne/gdmUp6edrNOnknk.html Because, y’know, I guess scrambled egg whites are gross or something? 7. It comes down to the importance of framing, I think. When I tell you, ‘scrambled eggwhites plus a rich bechamel’, you might think “oh cool, sounds delicious, I’m down”. If you go into the dish thinking that you’re eating curdled milk (which’s what I imagine Zimmern was thinking before he ate it), then you’d be a lot more tentative - you might even find it repulsive. It’s this framing issue that leads a chunk of Americans to turn their nose up to, say, something like Durian I think - if before trying Durian your prior is that it’s this ‘exotic’ fruit that smells like garbage, you probably won’t like it. If your prior is that it’s an expensive, sought after, creamy ‘king of fruits’, then you’ll probably be a lot more into it. 8. This dish is also often served with crab meat in place of shrimp. I personally might actually prefer crab, as it incorporates better with the dish. But… I just can’t be bothered to pick crab lol. 9. Ok… last thing about Zimmern, I swear. In that clip he repeats (a version of) this tired old idea that dairy and seafood don’t belong together. How this became gospel is beyond me. If the French, the Japanese, and the Chinese all agree that dairy+seafood tastes good, maybe it… tastes good? I understand that it’s apparently a cardinal sin in Italian cooking. So, sure, don’t do it when you’re trying to cook authentic Italian food. But maybe let the rest of the worlds cultures enjoy their delicious creamy seafood without turning your nose up at it? 10. Oh! Those Indian almonds… after finishing editing we thought of a much better sub for them: pinenuts. Texturally they’re much closer. The Indian almonds are usually fried first - not roasted - a route that you can definitely go with with pinenuts (we roasted the slivered almonds because they tend to clump if fried) 11. Completely random aside… while testing this, we ended up having a lot of leftover buffalo milk (which tends to go bad after ~2 days or so). So I ended up using it up by making a *lot* of American southern-style biscuits (using yogurt+buffalo milk as my buttermilk sub). Stir fried milk? Pretty delicious served alongside American-style biscuits, I’ll tell you what. That’s all I can think of for now :)

As someone who *does* live in Campania, this is the first recipe I've ever seen on your channel whose main ingredient requires me to, well, cross the street rather than an obsessive search on the internet. This is a historical moment, Chris! I'll be making this bad boy on friday.

love the new saying, "outrageously delicious". good one, on par with "agressively unavailable in the west" or "severely awesome" if memory serves me right

So glad I found this channel! My Dad was Chinese from Canton he was born around 1920's. Towards the end of his life he constantly expressed discontent with most Chinese Restaurants he went to, I remember telling him that he must remember that many of the cooks that cooked the way he ate in his youth were either retired or dead. I said this to him because the restaurants we went to were mostly for Chinese and no one had a face of disapointment in the restaurants(they were younger people). Anyway, he is dead and so are the rest of his generation who could answere any questions regarding Cantonese cooking. Much success to you guys and thanks for this channel and all the wonderful recipes you shared!

My mother is from Shunde and speak rhapsodically about this dish. I have never had it but look forward to making it soon. Thanks for the clear presentation. FWIW, Chinese chefs in the US since the 1930’s have substituted Virginia Smithfield ham for the difficult to source Jinhua ham.

You finally fed the dog!! He looks so eager whenever you have that plate of food in from of him at the end of the vid. Great.

I've been searching for this forever!!! I live in SoCal and have only eaten this in a single restaurant that is now closed. It was delicious and I thought about how I'll probably never have it again in my life, knowing I would not be able to replicate the egg with my complete lack of knowledge. This is an absolute godsend. Thank you so much.

I grew up eating this. My late Gran made it. She was originally from the Shunde, and migrated to Malaysia.

Living in Northern California: I think the iberico ham substitute vs running water for 15 minutes would be my _oh no money woes_ moment. Thank you for the video + inviting us into the process.

My father (Shunde ancestry) raves about this dish & my mom refuses to make it ("tai mafan"/ too bothersome) LOL. Sadly, even Shunde restaurants in Hong Kong are not capable of making a decent version of Daliang style stir-fried milk (not using buffalo milk to begin with) so we always order it & are unimpressed with the subpar versions. Will be making this after Mid-Autumn for them. Thanks for the recipe!

For those who find math a little confusing, here's why the 2:1 ratio (whole milk to hvy cream) works. Milk Fat Content: Supermarket Whole Milk = 4% Hvy Cream = 36% Let's average the milk fat: (2x4 + 1x36)/3 = (8+36)/3 = 44/3 = 14.67% milk fat, which is pretty close to the 12% of water buffalo milk. 👍😁 If you dont like mixing your own, you can simply by "Half & Half" which is already 12%.

Ah, yes, ＳＴＩＲ ＦＲＩＥＤ ＭＩＬＫ, the perfect drink to wash down my ＢＯＮＥＬＥＳＳ ＰＩＺＺＡ

I love the historical explainations he has! There so much in Chinese cuisine that is untapped and unknown to the rest of the world

Impressed by how much a foreigner knows so much about Chinese cooking. Great couple all round, Wonderful teachers.

In the United States you can replace jinhua ham with Virginia ham pretty easily. Thanks for the fried milk. I haven’t had this since I was a kid. San Francisco Chinatown still has a couple restaurants that have this if you ask but it’s a seriously old dish back when Toisan dialect was prominent over Cantonese

I absolutely love all your Cooking Videos 🤓 ! Most especially the Science & History behind each dish! Thank You so much for brightening up my kitchen from The Land Down Under 🇦🇺

Omg I can't believe you have made a video of the recipe,I had lived there for a few years, stir fried milk is the best,thank you

Your cooking videos are the highlight of my week. Thanks for getting us all through the pandemic!

Last Chinese New Year my grandfather (Born in Guangzhou, grew up in Hong Kong) ordered Yin Yang rice, which the restaraunt just made for him cause he ordered it. It was weird to see bechemel sauce, ham, shrimp and peas as a thick sauce for fried rice. Now i see Cantonese people just be making it a whole damn dish....

I have never seen something like this before, I'm pretty amazed. You have a great channel and I hope to see more of your content in the future :)

Another amazing and exciting video. Thanks again for making these.

I was waiting for this. Neat stuff.

I think the buffalo milk must be boiled once before you cook like this, since it's still not fully cooked. (Normal milk + heavy cream should be okay) I'm living in Panyu(for 20+ years), and everytime my family brought some water buffalo milk my parents always told me if you want to drink that or make dessert you must cook them through, since it may make you sick if you just drink it raw.

Another great video, thanks guys.

1:44 *Blimey* Those eggs are massive!

I wonder if shrimp with lobster sauce is a faraway cousin of this dish. Always enjoy the history and substitute ingredients from your videos!

such a legendary Cantonese dish

Man, this is so blown-out-of-water authentic from a English-speaking chef.

So, at the risk of a silly question, what does this taste like? Like eating solid, savory cream? Kinda' cheesy? Like a dairy-based chunky noodle?

Very well instructed...well done...I am a follower now

Looks delicious! 😋

Can you please do a sweet and savoury version of congee? I’ve seen so many versions I don’t know what is authentic and what isn’t!!

Do you have videos that are completely in Cantonese? I would like my grandma to watch 🤗

7:35 *DOGGY!!!* Honestly though, puppers is always the highlight of my day. 😊

I have wanted to make this for an extremely long time

Awesome video, guys. I've always wanted to try stir fried milk, but all the recipes I've seen have left me with the impression that it absolutely had to be buffalo milk, so thanks for clearing it up. An unrelated question - I've read in a lot of old blogs and long-archived recipes that apparently it's not uncommon for people in China to homebrew several fermented products: Mostly huangjiu, but also jiuniang, and I'm sure others. Naturally, comprehensive guides on these things are extremely unavailable in English, and the guides I have found are very vague (I spent 30 minutes finding out what a 'wine biscuit' is). Since it's actively impossible for me to get actual, non-cooking huangjiu or freshly made jiuniang, but you can get jiuqu on Amazon, do you two know of any good references or books for Chinese fermentation? Thanks a thousand! (Also, really looking forward to seeing what you guys suggest for the cured egg yolks!)

Such a good doggo! ❤️❤️❤️❤️

Gonna need the salted egg yolk video, my mom loves those, and they’re the best part of the mooncake.

Nice to see you using the traditional, and healthier lard

If you open a restaurant, I will definitely go:)

Really excited about the coming salted eggs video! Can I make a request for hong kong style egg tarts?

this looks freakin awesome

Amazing. Grown up in Guangzhou, heard this dish in countless movies and Hong Kong drama, and not once have I tried it

This recipe looks great! I'm just wondering though, could you do it with almond milk and heavy cream? I'm doing a keto diet and there's too much sugar in normal milk so I'm just wondering. Thanks!

Hi! Love the channel and the recipes, I really love chinese real food and culture. In Spain we have a food recipe call "Leche frita" that is similar but sweet, serve as a dessert

Looks yummy - I'll have to try that using canned coconut cream instead of dairy.

Although it's a bit late, thanks for doing my request!

I really love how the ingredients segment always starts with "to make this ___ you'll need... ___" It makes me giggle every time.

rinsing the shrimp is literally just as much if not less water then flushing a toilet, if people are so worried about water, just don't flush the toilet:)

Can you please make a video on how to make soup dumplings. I have watched all your dim sum dish recipes and all of them were amazing. Next month I am going to do a dim sum feast. So may you please show how to make soup dumpling is because my family loves it.

That Kowloon Dairy carton takes me back to my youth

And here I was thinking I've seen it all.

For the ham I usually substitute un-smoked dry Virginia ham it isn't the same but will work if you must.

In Spain we have instead "deep fried milk" leche frita :)

This is my first time watching a video on this channel, and I really enjoyed the blend of back story for the dish as well as actual cooking lesson. I used to live in Naples, Italy, and will never forget my first taste of buffalo cheese when I got there. It is such a different taste to cow’s milk. Is there some other type of milk that can be mixed with cow’s milk to approximate the somewhat gamey taste of buffalo milk? In my part of the U.S., canned evaporated goat milk is available at many of my area stores. I wonder if I mixed it with whole milk, if it would be similar. I’d love to try this unique dish sometime!

Plugging My Analog Journal as the outro? Awesome.

Oh wow I was in HK for a year but never heard of this dish, it looks delicious!!

LMAO at the people complaining about the water. For comparison, in the US a pound of beef takes about 1800 gallons of water to produce, and a gallon of milk takes about 2000. You'd have to leave your faucet running full blast for 6+ hours to even come close to that.

Jinhua Huotui can be found easily in many US Chinese grocery store. Here in California, you can 100% sure to find them in 99 Ranch Market.

water buffalo is the same as carabao right? because if so then i finally have a recipe i can try and the ingredients are all found in our grocery stores

You guys... You guys... I love youz

Wow you actually did it!

Milk with flour is used to stretch eggs to feed more people in polish countryside too (if you have cow you have abundance of milk for most of the time). My family makes it with smoked beacon and sausage. One of my favorite dishes www.gov.pl/web/rolnictwo/jajecznica-po-wilamowsku-szusterpop-molfonkuch Sorry for link in polish, but I can't find any in English.

As someone who does live in Northern India it is a surprise to encounter an ingredient that I won't have to sub lol

Is this like a savory custard?

Cries in lactose intolerance

My mom often subbed jinhua ham with a country or virginia ham.

is the tap water drinkable by you guys? How do you approach cooking differently if it is?

2:22 will Jamón Ibérico do the trick? or does it have to be really fermented like those ones? Edit: Nevermind should have watched the whole thing before commenting.

I often hear the term "longyau" in your videos. What does it mean?

Happy puppy gets some, finally.

Alright the name has intrigued me, I’m listening

Are Italian and Chinese water buffalo the same species?

I mix buffalo milk with salt and cooked rice.. soo good

Can you use half and half as a substitute

Interesting....

Do you have separate "oil pots" for different oils if you're going to deep fry with a different base? Or when you do deep fry is it always going to be Caiziyou that you use as an oil? Is it simply dependent on the dishes you're trying to make, and then you try to work through the oil you've used based on what you have on hand? The amount of diversity in the culinary tradition must dictate that it's the later for practical reasons based on what you're willing to cook and work with in your household

This reminds me a lot of the shrimp and lobster sauce you see in most, if not all, small chinese takeout places

If you do not want to soak shrimp, try washing them in tapioca starch (or corn starch). Just rub then with the starch then when ready, rinse the starch off. Simple as that

Can you make zha nian nai which is fried milk chunks deep fried in oil after a custard like milk or coconut milk jelly like base has been refrigerated for a few hours then dipped in cornstarch then dipped again in a wet batter then fried and the filling oozes out . I know you made stir fried milk already in a wok so I am not asking about that recipe but hope you can develop the deep fried milk recipe soon. Thank you.

Hey guys, love your channel. Sorry for the off-topic comment, but I was wondering if either of you have any opinion on inductions hobs for stir fry? most of what I can find in english about it is people screaming that nothing but a jet engine will do, which I know you've shown is a myth in the past. Gas isn't a good option for my situation, and I've heard that induction hobs are apparently popular in China. It also seems like there are a reasonable number of Woks around now that are flat bottomed to work with induction and seem to be targeted at people doing things in a relatively authentic way (e.g. they're at my local asian supermarket.)

Also, south India got plenty of water buffalo too

We have almost the same dish here in Serbia, it's called Splačine

Hi! I wanted to know if chinese ham is similar to the italian one...they both look the same to me (the only difference I know is that chinese people coock it)

Interesting dish! What did you do at 5:45-5:51? Is that seasoning the wok?

Will Yak milk work too, like Mongolian style?

Dog is too cute.

Yes the dog finally got a snack!

I'm sure people have asked this before, but can you please make a video or give some advice for people who do not have a wok? I am aware that the use of a wok and high heat helps to add "wok hei" (鑊氣) to dishes, which, having eaten in many, many chinese restaurants, seems to be an extremely key element to the food tasting unparalleled to cooking at home. Would you be able to advise on this?

I was just wondering when I'd see the next video!

Joshua Weissman really making it out here

Do they make hair nets for arms?

Please do a Q&A!!

I wonder if one can do that with high fat canned coconut milk?

Is there any vegatrian version of this dish?

I think I have had "standard" cow milk once or twice in my life, too watery for my taste. I grew up on full cream buffalo milk haha it's funny when such cultural differences are brought to my notice lol, we take too many things as standard or normal

Holy crap those eggs are enormous.

This kinda feels like a custard with seafood in a way.

i'm curious-what's the name for the cured egg yolks? (if you happen to know the mandarin name-if there's a difference between the mandarin and cantonese names-what is it?)

Han Chinese, Japanese: over 90% lactose intolerance rate 金榜市和北海道 jinbang and Hokkaido: lol have fun losers