> Some weeks ago, while doing research for Texture on gel formation in foods where no “external” hydrocolloid is added, I came across ginger milk curd (in Chine

> Some weeks ago, while doing research for Texture on gel formation in foods where no “external” hydrocolloid is added, I came across ginger milk curd (in Chinese: ????). I don't know if this person needs to look up the Chinese for "ginger milk curd" or if there's a character encoding issue.