Ginger Milk Custard (薑汁撞奶) is a Cantonese dessert that brings  back memories of my travels to Shunde, a district nestled in China’s Pearl River delta and the place where I first tasted this dessert. Shunde is known for its pioneering of Cantonese cuisine, as well as its use of Daliang  cow’s milk in sweet and savory creations.  … Continue reading →