Chao Nai

Stir-Fried Milk

Preparation info

  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

The Taste of China

By Ken Hom

Published 1990

  • About

I have sampled many versions of this dish in Hong Kong and in the province of Guangdong where it was served most memorably to me at the Qing Hui Yuan restaurant in Shunde. The “milk” is really a thick custard, which they stir-fried with prawns, barbecued Chinese pork, and pine nuts, a perfect combination of taste and textures. I was told by the residents of the town that cows are abundant in the area and that milk-based dishes have been part of the local cuisine for a long time. In a cou