🍽️ Double-Skin Milk

Made from buffalo milk, thick creamy skin and silky texture.

Double-skin milk is the most famous dessert of Daliang town in Shunde, Foshan. It is made from local buffalo milk, whose higher fat content is essential for forming a thick, resilient milk skin. Milk is steamed and left to cool, forming a first skin on top; the milk underneath is poured off, mixed with egg white and sugar, and carefully poured back so the skin floats, then steamed a second time—thus the double skin. The result is milky white with a lightly wrinkled surface, silky as custard on the tongue, richly milky and sweet but not heavy. Shunde locals eat it hot in cold weather and chilled in summer, often topped with red bean, lotus seed or a raw egg. It is a representative Cantonese dessert, carried by Shunde chefs to Guangzhou, Hong Kong and overseas, and has become a signature of Cantonese sweet soups.