Feb 9, 2021 • 15M

XO Soused - cheese, ice cream and condensed milk

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
Episode details

How is dairy used in Chinese cooking?

How have minority groups in parts of China turned milk into cheese and what kind? Does ice cream have its origins in China? When did the first few references of iced butter, iced cream and iced yoghurt appear in Chinese history? Has ice cream always been a novelty in China, and what role did missionaries play in popularising condensed milk in Hong Kong and Guangdong?

An overhead of photo of a large colourful plate on a rattan mat. In the centre of the plate is a pile of granita, decorated with black mulberries, mint leaves and pieces of mochi.
A Wong’s Coconut granita with bird's nest, mulberries, yoghurt and mochi contains plenty of iced dairy