Five famous specialties of Daliang, Shunde: Daliang double-skin milk, Daliang milk, Daliang "Li Xiji" collapse yarn, Nanru peanuts, fish skin horns. You are talking about Daliang milk. It is cooked in white porridge and has a very fragrant taste.

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Daliang milk is a milk product produced in Daliang Town, Shunde District, Foshan City, Guangdong Province, China.

Originally a specialty of nearby Jinbang Township, it is shaped into a round piece, so it is also called Jinbang Milk Cake.

The locals mix vinegar and salt into buffalo milk or milk to coagulate the milk protein, then mold it into crisper discs, and then put it into bottles with salt water for sale.

Daliang milk tastes salty and slightly sweet, and is usually mixed with Cantonese porridge.

Some people also drink hot water.

[Edit this paragraph] History Jinbang milk began in the Ming Dynasty and originated from Jinbang Village in Daliang.

It is a snow-white round slice with a slightly salty but sweet taste. It nourishes the body with righteous energy and has the effect of reducing fire. It can be used with porridge and rice.

The director of the Jinbang Neighborhood Committee said: "In the Ming Dynasty, there was Jinbang milk, but no one knows when it started. The predecessors said that with Jinbang Village, there was Jinbang milk." According to legend, in the past, Jinbang Village had a lot of cultivated land.

Most of the local villagers rely on raising buffaloes. Since they rely on raising buffaloes to sell beef, the cycle is long and it is difficult to maintain a family's livelihood.

Some Jinbang people began to make a living by milking and selling buffalo milk. However, buffaloes only have milk during the lactation period. However, during the lactation period, there are milk and baby buffaloes. After the baby buffaloes eat milk, the buffaloes have no more milk for the villagers to take.

Sold in the market.

Therefore, villagers usually wait until shortly after the buffalo gives birth to a calf, then kill the calf and sell the meat, and then milk the buffalo for sale in the market. Therefore, Jinbang milk is also called a Chinese snack of "killing the baby to get food".

Due to unstable market demand, sometimes villagers cannot sell milk after milking it.

However, due to limited conditions, it is not easy to keep milk fresh. Jinbang people use vinegar and salt to make crystal clear milk slices - Jinbang milk to preserve it.

After generations of improvements, Jinbang milk has become a Shunde specialty and a famous Chinese snack due to its authentic sweetness, clearing away heat and reducing internal heat, and being suitable for all ages.

In addition to the dozens of shops operating in Daliang Town, overseas Chinese manufacturing merchants in Hong Kong, Macau, Singapore, Malaysia and other countries also use the name "Jin Bang Milk" to attract customers.