For Chinese food, there should be more milk used in Shunde, Guangdong, and the variety of milk used is buffalo milk. The biggest difference between buffalo milk and ordinary milk is that the fat content of buffalo milk is particularly high, generally reaching 9%, while ordinary milk is around 4%, so you can see a thick layer of milk skin on double-skin milk. Some people don't make double-skin milk with ordinary milk well, not because of the method, but because of the wrong raw materials.

The four common dishes of milk are Daliang Fried Milk, Fried Milk, Ginger Milk and Double Skin Milk.

Fried milk was created by the chef of Longdong Restaurant, the first restaurant in Daliang, Shunde.

The main ingredients are buffalo milk, egg white, ham, shrimp, nuts, salt and oil.

Look at the ingredients list and you will know that fried milk is salty and delicious, and it is rich in fat and rich in flavor.

The production method is soft frying (slow frying after hot pot), and frying milk is easy to go too far, so it is a test of the master's control over the heat. The fried milk should be solidified, soft, slightly waxy and slightly sticky, which can wrap the surface of the tongue well.

When we eat the perfect fried milk, it should look solid, but it tastes like thick paste. This non-solid and non-liquid fried milk perfectly covers the tongue. At this time, you should taste the rich fat flavor of buffalo milk and the salty taste of ham. Shrimp and nuts make fried milk chewy. As the fried milk chews slowly in the mouth and melts slowly, these flavors reach their peak. After swallowing it, it felt the smell of milk from head to toe.