The fragrance of double skin milk explains that China is the capital of desserts in the world, and Guangdong is the most popular in China. Guangdong regards "double skin milk" as the best dessert.

This traditional snack originating from Shunde, Guangdong is stewed with a mixture of buffalo milk, egg white and sugar. It is like a paste, white in color, delicate and smooth in texture, and can be broken by blowing like baby skin. The taste is sweet and light, like

It is as warm and colorful as the beauties from the south of the Yangtze River. It can be drunk hot or eaten cold. It is wonderful for nourishing the lungs and nourishing the skin.

Its special feature is that it contains double-layered milk skin, one layer of sweet fragrance and the second layer of delicate fragrance, hence the name "double-skinned milk".

There are few people in Guangdong, especially in Shunde and Guangzhou, who have never eaten double skin milk, but few people know about it in other parts of the country.

How come such a delicacy has been buried in the Guangdong market for more than a hundred years?

In March 2006, an old man in his 60s came to the stage, explained the whole story in detail, and presented to the world his double-skinned breasts stunt that he had practiced for half a century.

It is said that in the late Qing Dynasty, a farmer named He Shisan from Daliang, Shunde, accidentally mixed some tricks into the buffalo milk when he was cooking breakfast in the morning. Soon an old friend who knew the goods bought the formula.

, opened a food stall, and eating Shunde Double Skin Milk became a tradition.

This man had no children. Before his death, he passed on his special skills to three people, and made them swear an oath never to tell anyone else.

Because there is a word "Xin" in the name of their ancestors, and also to show the meaning of keeping their promises, the three of them named the store "Xin" and managed it carefully and passed it down for hundreds of years.

Nowadays, there are more than three Shuangpi milk shops with a long history in various parts of Guangdong. It is impossible to verify which one is authentic, but what is interesting is that most of them are named after the word "xin", and their unique recipes are hard to come by.

Mr. Wen Qingcai, 68 years old, is a native of Shunde. His ancestors also opened a double-skin milk shop, which was very popular in the local area.

He clearly remembers that a wealthy family came to the store and ordered twenty cups of double-skinned milk almost every day. He said that the wives and ladies in the family especially liked to eat it and regarded it as a secret recipe for beauty.

Wen Qingcai grew up smelling this unique milk fragrance, and has indescribable feelings for double-skinned milk. He determined to inherit the family business and carry it forward at a very young age, but he was neither the eldest son nor the direct heir, so he was stubborn.

His father just didn't allow him to study.

When Wen Qing was only 16 years old, his eldest brother secretly ran away to join the army. He thought that the opportunity would come, but his father still refused to teach him his skills and insisted on waiting for his eldest brother to change his mind. The aunt also interfered with it on the grounds that the mother and son wanted to usurp the family property.

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"I just want to promote your unique skills, what's wrong?" Wen Qingcai had a big fight with his father, but in the end he only helped in the store and never taught him the skills.

He did not give up. He started as a waiter and has been quietly working hard and waiting for opportunities.

The process of making double-skinned milk seems very simple: first bring the fresh milk to a boil and pour it into a bowl while it is still hot. The heat will cause a milk skin to form on the surface of the milk. After the milk has completely cooled, let the milk skin remain at the bottom of the bowl and pour the milk into it.

Take it out, add sugar and egg whites and mix evenly, then pour it back into the bowl with the milk skin just now, so that the milk skin at the bottom of the bowl floats; then put it on the fire and continue to simmer and steam, remove the pot and cool it in time, so that new milk skin will be formed

, is double skin milk.

This process seems simple, but in fact there are many mysteries hidden in it.

For example, in the selection of raw materials, the milk must be freshly squeezed buffalo milk in the early morning, the eggs must be local eggs, and the white sugar must be locally produced; the proportion of the three must be just right, with both milky and eggy flavor.

Fragrant but not heavy, sweet but not greasy; the heat and time of steaming and stewing are also very important. One point more is too old, one point less is too tender. It is best to be as silky as silk and melt in the mouth... These details are not

You can't do it with real skill.

While helping his father with the daily affairs of the store, Wen Qingcai studied the technology of making double-skinned milk. He humbly asked for advice when he encountered something he didn't understand.

His father didn't answer at first, but later he saw that he was diligent and commendable, and occasionally gave him some pointers.

Opportunity always favors those who are prepared.

In March of the third year after Wen Qingcai arrived at the store, his father was away on business. For some reason, the taste and texture of the double-skinned milk during those days were not as good as before. Regular customers complained, sales plummeted, and several chefs in the store were anxious.

, just can’t find the reason.

At this time, Wen Qing stepped forward and pointed out that the problem might be with the milk. After careful analysis, we finally found that the new milk supplier had mixed the milk with unclean water.

After his father came back, he said to Wen Qingcai: "If it weren't for you, our family's brand name would be ruined over the past few decades. I can't go against my family's teachings and teach you skills, but I can allow you to work as a helper for me. It's up to you to learn more or less."

"In fact, his father has given him the acquiescence to learn skills secretly.

Dessert master Wen Qingcai has added new products and re-established his brand. He has been working in his old shop for ten years. He works hard and researches all day long, and his skills are constantly improved.

After the Cultural Revolution, his old shop closed down for some reason, and he was forced to return home to farm. However, he never gave up his hobby and was still obsessed with making desserts and developing new products every day.

After another ten years of experience, his double skin milk technology has reached the level of proficiency. Every detail is just right and he has formed his own unique method.

In addition, he also traveled around many provinces and cities such as Guangdong, Guangxi, and Fujian, collected more than 200 secret recipes of folk delicacies, and summarized many classic recipes for traditional desserts.

For example, most housewives can make common red bean paste and mung bean paste, but not everyone can do it well.