Zhao Ji’s spilled-milk spellwork


Eu Hooi-Khaw

Hot milk is poured into ginger juice in the first act of the ‛magic’ trick that yields Zhao Ji Chuan Cheng’s stunning Signature Ginger Milk Curd. – August 15, 2020.

I’VE been fascinated by zhong lai, which roughly translates to “colliding milk”, ever since I first had it in Macau several years ago.

Hot milk is poured into ginger juice, and seemingly by magic, the mixture turns into a soft, silky curd. The science is that ginger contains the protease enzyme, which reacts with the protein in milk to form curd.


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