Shunde fish noodles, double skin milk, Jun'an steamed pig, Chencun noodles... When I talk about Shunde, I can't help but drool!

Especially after eating fried milk that time, I couldn’t forget it. I really wanted to go on a “eating spree” again, but it was a pity that I couldn’t do it!

I just received a new product this time, and I was shocked after trying it, yes!

This is the taste!

Shunde Intangible Cultural Heritage Fried Milk, you can actually eat it at home!

Bite the golden and crispy skin, and the tender white milk is revealed. It is sweet but not greasy and melts in your mouth... You don’t have to go to Shunde, just open the bag and fry it for a few minutes, and you can taste it!

1. Can fried milk be delicious? "Can fried milk be delicious?" If you have such questions, the next step is a delicious warning!

Looking at the exquisite appearance and soft and tender interior, I’m a bit reluctant to eat it!

Bite it open gently, click!

The thin pastry crumbles between your teeth!

Then the jelly-like milk is filled in and slides into the mouth, with a mellow taste. Every bite is an irresistible attack on the taste buds.

Comparing the fried milk that costs just a few yuan a pack outside, the fried milk from other stores has a pastry as thick as a city wall. One bite will make you want to go straight to the dentist!

After chewing a few more mouthfuls, I felt like gutter oil, and I wanted to call 12315 to report it!

But Shunde fried milk is different!

Directly crush each other in terms of taste.

It's obviously fried, but it doesn't taste greasy!

Sweet but not greasy!

On the contrary, it also reveals a fresh milky fragrance!

The puff pastry is thin and crispy but not hard. Elderly people don’t have to worry about stubbing their teeth when eating it.

2. Intangible Cultural Heritage Food - Guo Yaosheng’s Fried Milk Life One of the reasons why fried milk is so well-known and has become a famous Cantonese dish and an intangible cultural heritage delicacy is that it insists on using buffalo milk as a raw material.

Buffalo milk is a local specialty product.

In China, buffaloes are found in only a few provinces.

The ginger milk and double skin milk that people in Guangdong and Guangxi are familiar with must be made with buffalo milk.

Unlike ordinary milk, buffalo milk is more fragrant and rich, has low cholesterol and is rich in vitamins and trace elements.

The nutritional value of 1 kilogram of buffalo milk is equivalent to 1.85 kilograms of black and white milk.

The yield of buffalo milk is low and the nutritional value is high. When you bite into the fried milk made from buffalo milk, you can feel the full milky flavor that lingers in your mouth for a long time.

Guo Yaosheng personally supervised and inspected the milk source. The earliest fried milk was inspired by a famous Fengcheng dish - fried milk.

The smart and pragmatic Shunde chef has developed another creative way to eat fried milk.

They processed buffalo milk mixed with cornstarch and white sugar, and after a tedious and detailed process, fried milk was born.

In just 70 years, Shunde people’s pursuit of fried milk has never stopped.

Guo Yaosheng, the intangible cultural heritage inheritor, has spent 30 years practicing this exploration of food... Guo Yaosheng was influenced by a family of chefs and has known some cooking skills since he was a child.

In order to help support the family, he began to learn cooking skills from his father when he was 15 years old, carrying pots and bowls around to take orders every day.