It's not supposed to be in anything. I do know yhere's a famous variation on it called double skin milk. But the point of Cantonese cooking is a kind of minimal

It's not supposed to be in anything. I do know yhere's a famous variation on it called double skin milk. But the point of Cantonese cooking is a kind of minimalism (think: steamed fish). Use the best ginger you can get, and really good milk. Wikipedia says Buffalo milk is traditional. If you use good ingredients the result can be sublime.