There are several legends about the origin of double skin milk. One theory is that in the old days, a man put aside the leftover milk sold the day before, and after spreading it to freeze, he found a layer of milk skin on the surface. He found it interesting, and poured a layer of milk on it the next day, so "double-skinned milk" "Born. Another theory is that a farmer named He Shisan in Shunde accidentally mixed something into the buffalo milk while cooking breakfast in the early morning. Soon an old friend who knew the goods bought the recipe. As soon as a food stall opened, eating Shuangpi Milk became a tradition, and Shuangpi Milk has been passed down since the late Qing Dynasty to this day.

Dong Jiewen, the founder of Renxin Double Skin Milk, and his father Dong Xiaohua made a living raising cattle in Baishi Village, Daliang, Shunde, and made milk with their father. There are many hills and mountains near Daliang, with lush water and grass. Although the local buffaloes they raise produce less milk, they have less water, a lot of oil, and are particularly fragrant. Therefore, Daliang buffalo milk is extremely popular, and the buffalo breeding industry has always been very prosperous. There was no refrigerator at that time, so Dong’s father often racked his brains to preserve milk. Once, Dong's father tried to boil the milk and store it, but unexpectedly found that after the milk cooled, a thin layer formed on the surface. When he took a bite, he found it to be extremely soft, smooth and fragrant. After trying again and again, the original double skin milk was made.

The making of authentic double-skinned milk is very particular, and no step should be taken carelessly. Boil the freshly squeezed buffalo milk in the morning, but do not boil it. Pour it into a bowl while it is still hot. The heat will cause a skin to form on the surface of the fresh milk. After the milk has completely cooled, leave the skin and remove the milk. Add it to the poured milk. Add fine sugar and egg whites, mix evenly, put it on the fire to steam, and soon a layer of skin will form again, and the double skin milk is made. Shunde double-skin milk is white and smooth, with rich aroma, strong milk flavor, sufficient egg flavor, smooth entrance and delicate taste, giving people a dignified and gentle feeling.