Why are Shunde delicacies such as Shuangpi Milk attractive? (Needed for thesis, urgently needed!!! Be more detailed)

Shunde, where farmers have raised buffaloes since ancient times, is known as the "Land of Milk and Honey" in Guangdong. Since the butterfat content of Shunde's buffalo milk can reach 7.5%-10% (the butterfat concentration of ordinary black and white cows is about 3%-4%), the milk tastes particularly fragrant. The milk droplets can stick to the wall of the cup without flowing away; if a good person drops the milk on the jade paper, the milk droplets will not scatter and cannot penetrate the paper, but condense on the paper like a milky white pearl; this is Shunde buffalo milk has unique "hanging cup" and "dropping bead" characteristics. It is precisely because of these unique advantages of Shunde buffalo milk and Shunde people's sincere love for buffalo milk that talents from all generations in Shunde have been able to create famous milk-based foods, and Fengcheng Shuangpi Milk is one of them. The best.

As a well-known traditional dessert in Guangdong, what exactly is authentic double skin milk? What are the interesting origins of double-skinned milk? For this reason, I, who call myself a milk boy, consulted Mr. Liao Xixiang, a master of Shunde food culture, to answer the questions that have been in my mind for many years.

It is said that at the end of the Qing Dynasty, the buffalo breeding industry in Shunde was very prosperous. According to legend, Dong Xiaohua, the founder of Shuangpi Milk, made a living by raising cattle and selling milk and milk in Daliang. Since his family was poor at the time and had no money to buy other supplements, Dong Xiaohua would share a little bit of freshly squeezed milk with his family every morning. One morning, the Dong family suddenly had to go out for important business, but they forgot to drink the bowl of fresh milk placed on the stove. It was not until they returned home in the afternoon that they realized that the bowl of fresh milk on the stove had turned cold. However, a thin layer of milk skin has solidified on the surface of the fresh milk. Dong Xiaohua's eldest daughter Dong Jiewen took a taste and felt that the milk skin was soft and smooth, and the milk was sweet and fragrant. It was several times more delicious than freshly boiled milk, so she begged Dong Xiaohua to continue making it. In order to accommodate his daughter, the kind-hearted Dong Xiaohua tried repeatedly to make milk with an extra piece of skin than usual. After many improvements, he finally made the prototype of double-skin milk.

Due to the prosperity of Shunde's buffalo breeding industry, Dong Xiaohua, who has raised cattle for most of his life, gradually felt the cruelty of competition, and the sales of milk were getting worse and worse. In order to increase operating income, Dong Xiaohua remembered his daughter's favorite The bowl of milk I ate had an extra piece of skin on it than usual.

From then on, Dong Xiaohua’s job was not only to deliver buffalo milk and milk to fixed shops, but also to pick up the cooled milk to various towns and villages for sale. A miracle happened. This bowl of milk with an extra piece of skin than usual has been sought after by Shunde people who love dairy products as soon as it was launched on the market. The supply exceeds the demand every day. And Dong Xiaohua was not idle either. In order to facilitate sales and prevent the milk from spilling during transportation, he came up with a method of adding egg whites to the milk to make the milk semi-solidified, and also gave this bowl of milk created by himself a resounding sound. The name----"Double Skin Milk"!

As the business prospered, Dong Xiaohua found it very inconvenient to use bowls to sell in towns and villages every day; in the early 1930s, he opened the first dairy store specializing in selling double-skin milk and cow's milk on Huagai Road in Daliang Specialty store - "Minxin" long-established store. Later, he passed "Minxin" to his favorite tenth son Dong Zhaoxiang, and his eldest daughter Dong Jiehua, who loved double-skin milk the most, set up her own business in the early 1950s and opened another well-known restaurant in Xiwei, Daliang. Dairy brand---"Renxin".

With the changes of the times, "Minxin" and "Renxin" have also come together and separated several times, but the business can still thrive. This is all because in the minds of Shunde people, these two historic dairy shops will always be palace-level restaurants that produce Cantonese-style dairy desserts.

“The sweet, fragrant and crispy milk double-skinned skin, the jade liquid condenses fat and moisturizes the skin. Why need plastic surgery to seek stunning beauty? It’s so amazing that it can help you become a beauty.” A poem called "Shunde Gourmet Bamboo Branch Poems" fully expresses the characteristics of double-skinned milk. So how is the current double skin milk made? With this question in mind, I came to the old Renxin store on the recommendation of Teacher Liao. Under the guidance of Mr. Liang (son-in-law of Ms. Dong Jiewen), the current owner of the Huagai Road store, I visited the kitchen and learned how to make authentic Daliang double skin milk. process.

According to Mr. Liang, making traditional Daliang double-skin milk requires three steps:

(1) Coagulated skin: Workers add fresh and undiluted Shunde milk to the milk pot. Buffalo milk (it is best to find the milk within the first month after the buffalo gives birth to a calf. This is the golden period of buffalo lactation. Buffalo milk is particularly rich in nutrients and has a stronger milk flavor), then add an appropriate amount of selected fine white sugar. Cook over slow fire until the sugar is fully dissolved; in order to prevent the protein in the fresh milk from coagulating, stir the milk by constantly rotating in the same direction while cooking. After the milk boils slightly, pour it into a small bowl; when the temperature of the milk drops to cool, add the bowl A thin layer of milk skin will form on the noodles.

(2) Poke the skin: At this time, Mr. Liang picked up a bowl of fresh milk with condensed milk skin, skillfully used a bamboo skewer to poke a small hole at the junction of the edge of the bowl and the milk skin, and then Gently lift the corner of the milk skin at the 180-degree diagonal end of the small hole, and gently pour the milk in the lower layer along the edge of the bowl. At this time, the milk skin without milk support will fall to the bottom of the bowl.

(3) Forming: Quickly add the poured milk to the egg whites and mix well. In order to prevent eggshells and impurities from remaining, it is also necessary to filter the impurities in the mixture with a filter, and then scoop out the mixture. Remove the excess air bubbles, and then carefully pour the egg-milk mixture back into the bowl from the opening of the milk skin on the side of the bowl. At this time, the milk skin will re-float. Put the milk into the pot. In order to prevent the distilled water from dripping into the milk and wetting the milk skin, you need to cover it with a special round arch lid, and then simmer it in a bowl over medium heat until the milk is cooked. At this time, the milk is stewed. Another layer of milk skin will form again, and a perfect bowl of double skin milk will be ready.