Gong Ting Nai Lao

Gong Ting Nai Lao is a delicate dessert made from cow's milk fermented with rice wine and sugar. The mixture is steamed until it sets into a wobbly, silky pudding with a faint wine aroma and gentle sweetness. Unlike Western panna cotta, it uses no gelatin — the fermentation does the thickening. The texture is incredibly smooth, almost ethereal, and it's served chilled. A thin layer of water often forms on top, a sign of proper fermentation.

📖 History

Originated in the Qing Dynasty imperial court as a palace dessert. It later spread to Beijing's markets and became a classic summer treat.