Boiled double-skin milk can stimulate the internal aroma when cooked, which is better than that without cooking. Boiled-free double-skin milk is made with boiling water, and the overall taste is poor.

Double-skin milk is a delicious snack in Shunde District, Foshan City, which belongs to Cantonese cuisine. Boil the fresh milk first, and pour it into the bowl while it is hot. The hot air will make the milk skin form on the surface. When the milk is completely cooled, leave the 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 skin just now, so that the skin at the bottom of the bowl floats. Then put it on the fire to continue stewing and steaming, and take out the pot and cool it at the right time, and a new skin will be generated, which is double skin milk.