Shunde double skin milk is a delicious dish of Han nationality, belonging to Cantonese cuisine. Boil the fresh milk first and pour it into a bowl while it is hot. Hot air will crust the surface of milk. After the milk is completely cooled, leave the milk skin at the bottom of the bowl, pour out the milk, add white sugar and egg white, and 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 to continue stewing, and take it out of the pot to cool it in time, and a new milk skin is generated, which is double-skin milk.