Shuang Pi Nai: The Best “Double Boiled Milk” you’ll ever try!

Cute Shuang Pi Nai Ad
Cute Shuang Pi Nai Ad

Last Tuesday was the second time in my life I’ve eaten “Double Boiled Milk” and it was just as good as I had remembered. Shunde is not only well-known for its dragon boat races in June, but also for their specialty milky, custardy dish- Shuang Pi Nai. The first time I tried it I was a bit nervous. (Although, I had eaten pig-brain hot pot before, so I wasn’t too worried) I remember moving it around with my spoon just to make sure there were no surprises hidden underneath… but the moment I put the first spoonful of goop in my mouth I was hooked. It was awesome!

This visit we ordered coconut and red bean flavored, one hot and one cold. Aside from the mild sweetness you’ll taste a hit of egg too. The local shops also sell a powdery take-home version of this dish, but I don’t think it would taste nearly as good as visiting Shunde and eating the authentic stuff. Take a look at some of the various flavors of Shuang Pi Nai below.

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Dragon Boat Festival in Shunde 2013

China is celebrating its 2000-year old Dragon Boat festival on June 10-13. This year I wanted to get a closer look at a popular location for the boat races rather than revisit the cushy Macau version. (Enjoy a complete overview of Duan Wu Jie from my 2011 post) This time we visited Shun Feng Lake in Bruce Lee’s hometown – Shunde.

Shunde  (Shwun-duh) is home to one of the most well-known dragon boat competitions in Southern China. Check out the Chinese version of the Shun De Boat Club’s website for the latest information on this competition throughout the year (http://www.sdlongzhou.net/)  Every June teams from around Guangdong province get together at this lake to compete in a 500-meter sprint.  For a closer look, check out my pics from this year’s event below:

BoatsShunde

Although it was a little cloudy, that didn’t keep these smaller teams from competing in an event that has been around for over 20 centuries! [*]

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Chinese Food Reactivity #4: Chicken and Cauliflower

Welcome to the fourth article based on the Xiangsheng Xiangke food chart that I posted in the “Foods that React to Each other“. Today we continue to cover combinations of food that are naturally healthy on their own, but Chinese traditions (and TCM) suggest they react to each other in various ways. Let’s start with a meat and vegetable combination.

chicken-calli+ “Cauliflower has vitamins and minerals, and when eaten with chicken it can make stronger bones.  Combined they also improve the detoxing power of your liver and give your immune system a boost. With that you will fight colds much more easily.” Perhaps a little cauliflower in the traditional Chicken Noodle soup recipe would help.

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Chinese Food Reactivity #3: Mushrooms and Toufu

Welcome to the third article based on the Xiangsheng Xiangke food chart that I posted in the “Foods that React to Each other“. Today we continue to cover combinations of food that are naturally healthy on their own, but Chinese traditions (and TCM) suggest they react to each other in various ways. Let’s start with a positive combination.

lettuce-shrimp

+ When you eat both mushrooms and toufu together, they help “reduce excess eat and clear toxins”, along with assisting in the “increasing air intake and excreting saliva”. From a Chinese prospective, these reactions are beneficial to your body. A mushroom/toufu dish is also a good combination because they “reduce phlegm/mucus, are anti-cancerous, reduce blood fat and blood pressure.”

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Food Reactivity through a Chinese Lens #2

Welcome to the second article based on the Xiangsheng Xiangke food chart that I posted in the “Foods that React to Each other“. Today we continue to cover combinations of food that are naturally healthy on their own, but Chinese traditions (and TCM) suggest they react to each other in various ways. Let’s start with a positive combination.

lettuce-shrimp

+ Shrimp contains “high levels of protein and calcium”, while Chinese cabbage is “somewhat high in nutritional value”. If you eat both of them together you’ll “prevent constipation, gum bleeding, and scurvy”. The best way to cook them is to “lightly fry them in a pan.”

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