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Comment by rlue | Hacker News Reader

Anybody know what this is supposed to be called in Chinese? The article just shows four question marks. (I thought it was an encoding error at first, but after curling the page and inspecting the character byte sequences, it looks like they're really just question marks.)

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This shows the characters and a demonstration video. It's literally "ginger juice collides milk."

https://www.youtube.com/watch?v=6lJukAU_STA

What did she do wrong for the 3 that did not work?

It seems she's demonstrating the experiment with different temperatures and different ginger juices. There are two temperature ranges and two ginger juice types (one filtered and one unfiltered old ginger). The only success case is the one with unfiltered ginger juice at certain temperature. I'm guessing the unfiltered juice has ginger starch/fiber in it which helps the milk to crystallize at the right temperature. Crystallization requires "seeds" to serve as the nucleus to start the process.

I'm guessing two essential factors are temperature and some fiber material like ginger root. Other fruits with the right kind of fiber might work too.

The article contradicts what you say here. It provides a detailed explanation of how the ingredients form a gel.

I suppose the temperature of the ginger juice & milk mixture was not in the correct range for the gel to form. To make the dish reliably, I suppose one would need to make several servings, use the same volume of ginger and milk for each, and adjust the temperature of the milk to achieve the correct temperature of ginger & milk mixture. Unless you're lucky, the first one or two servings won't set. If their temperature is too low, you could try to use a microwave oven to heat them to the proper temperature.

姜打牛奶. The article mentions that the literal translation is "ginger hits milk".

姜汁撞奶 https://en.wikipedia.org/wiki/Ginger_milk_curd

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