Double skin milk is a famous Cantonese dessert. Produced in Shunde, Guangdong, China, it is sweet, tender and unique. According to legend, double skin milk was invented by a Dong Popo in Daliang, Shunde in 1850. Double skin milk is very famous in Guangdong. In Macau, Yishun's double skin milk is the most famous. In Guangzhou, Nanxin dessert shop, which started to operate in the 1940s, is the most famous. In Hong Kong, the Australian milk company is the most famous. In Shunde, Renxin and Minxin are the most famous.

Shunde double-skin milk was founded in the late Qing Dynasty. In that year, a farmer named He Shisan in Shunde accidentally turned over a pattern in buffalo milk when cooking breakfast in the early morning. Soon an old friend who knew the goods bought the formula and opened a food stall. This Shunde double-skin milk became a tradition, and double-skin milk has been passed down from the late Qing Dynasty to this day.

Shunde double-skin milk was founded at the end of Qing Dynasty. The earliest double-skin milk was inadvertently brewed by a farmer in Shunde at that time, and later it was improved by different people and merged by different factions.

Cantonese cuisine, namely Cantonese cuisine, is one of the eight major cuisines of the Han nationality in China. Cantonese cuisine is one of the best in, with a wide range of materials, exotic materials and exquisite ingredients. It is good at imitating and innovating, and is cooked according to diners' preferences.

The most abundant carbohydrate in milk is lactose, which makes calcium easily absorbed by human body.

Milk contains high-quality protein, including casein, a small amount of whey protein and * * * coprecipitate. Its biological value (the biological value of protein refers to the part of protein that can be stored and utilized by the body after digestion and absorption, and the higher the value, the higher the utilization rate of protein) is 85, while gluten is between 50 and 65. Milk contains all the amino acids needed for human growth and development, which is unmatched by other foods. In addition, the ratio of protein to calories in milk is perfect, which can ensure that drinkers will not consume "pure" calories.

Milk fat in milk provides about 48% of the calories of whole milk, and fat also makes milk have a unique flavor. Milk fat is highly emulsified and conducive to digestion, which contains more than 500 different fatty acids and fatty acid derivatives. Generally speaking, milk fat contains 66% saturated fatty acids, 30% monounsaturated fatty acids and 4% polyunsaturated fatty acids.

The calcium content in milk is high and easy to be absorbed by human body. In addition, the collocation of phosphorus, potassium, magnesium and other minerals is also very reasonable.