double skin milk

Double-skin milk, as the name suggests, is milk with double skins. It is said that a farmer's son named He Shisan in Shunde accidentally made a mistake in the buffalo milk while preparing breakfast in the morning. Soon, an old friend who knew the goods bought the formula and opened a food stall. Shunde Shuangpi milk became a tradition, and Shuangpi milk has been passed down from the late Qing Dynasty to this day.
The heat will cause milk skins to form on the surface of the fresh milk; after the milk is completely cooled, leave the skins to remove the milk, then add fine sugar and egg white to the poured milk, stir well, and slowly pour the mixed milk back into the original bowl, float the original milk skins, put them on the fire to steam, and soon form a layer of skin again; a bowl of eye-catching double-skinned milk is made. To eat double skin milk, the most important thing is the smoothness and kindness of the milk in addition to the sweetness of the milk. Shunde Shuangpi milk is white and smooth, giving people a dignified and gentle feeling; the aroma is rich, the flavor of milk is strong, and the flavor of eggs is enough. The strong milk aroma reminds people of the vast and infinite grassland, the gentle spring breeze and the simple grassland life; the entrance is fragrant and smooth, the taste is delicate, as smooth as a baby's skin, and as gentle as a mother's touch. Every taste has a happy taste, arousing the innocent life of childhood, and the mood is particularly relaxed. Therefore, Shuangpi Milk is very popular among the masses and has been passed down to this day. It has become one of Shunde's specialties and has also been rated as one of the "Famous Chinese Snacks".