Double skin milk is a famous Cantonese dessert. Produced in Shunde, Guangdong, China, it tastes sweet, tender and unique. According to legend, double-skin milk was invented by Dong Yuyan in Daliang, Shunde in 1850. Double skin milk is very famous in Guangdong. In Macau, Yishun's double skin milk is the most famous. In Guangzhou, Nanxin dessert shop, which opened in the 1940s, is the most famous. In Hong Kong, the Australian milk company is the most famous. In Shunde, Renxin and Minxin are the most famous.

Shunde double skin milk was founded in the late Qing Dynasty. That year, a farmer named He in Shunde accidentally knocked over a pattern in buffalo milk while making breakfast in the morning. Soon an old friend who knows the goods bought the formula and opened a food stall. This Shunde double-skin milk has become a tradition, and double-skin milk has been circulated since the late Qing Dynasty.

Shunde double skin milk was founded in the late Qing Dynasty. The earliest double-skin milk was inadvertently brewed by a farmer in Shunde at that time. Later, it was improved by different people and merged by different factions.

Cantonese cuisine, namely Cantonese cuisine, is one of the eight major Han cuisines in China. Cantonese cuisine is one of the best, with a wide range of materials, exotic materials and exquisite ingredients. Good at imitating and innovating, cooking according to diners' preferences.

The most abundant carbohydrate in milk is lactose, which makes calcium easily absorbed by human body.

Milk contains high-quality protein, including casein, a small amount of whey protein and coprecipitation. Its biological value (protein's biological value refers to the part of protein that can be stored and utilized after digestion and absorption, and the higher the value, the higher the utilization rate of protein) is 85, while gluten is between 50 and 65. Milk contains all the amino acids needed for human growth and development, which is incomparable to other foods. In addition, the ratio of protein to calories in milk is perfect, which can ensure that drinkers will not consume "pure" calories.

Milk fat in milk provides about 48% of the calories of whole milk, and fat also makes milk have a unique flavor. Milk fat is highly emulsified and easy to digest, and contains more than 500 different fatty acids and fatty acid derivatives. Generally speaking, milk fat contains 66% saturated fatty acids, 30% monounsaturated fatty acids and 4% polyunsaturated fatty acids.

Milk has a high calcium content and is easily absorbed by the human body. In addition, the collocation of minerals such as phosphorus, potassium and magnesium is also very reasonable.