GuangdongSnacksA Cantonese-style snack, originating from the local folk, typically passed down through generations and become a traditional delicacy.Modern Cantonese snacks andpastrieshave differences, while snacks refer specifically to small food items made with rice, noodles, and other grains, which are simple to prepare;pastries refer to a variety of tea snacks and dim sum, as well as pastries, which are characterized by: a wide variety of shapes, delicate appearance.

The main cooking methods for Cantonese snacks aresteaming,frying, boiling, and frying, which can be divided into 6 categories: oil-based, which uses rice, noodles, and grains as ingredients, with various flavors;cakesand other baked goods, which are mainly made with rice, noodles, and grains, and are cooked to a soft consistency, which can be divided into two categories: fermented and non-fermented.noodlesand other grain-based dishesare mainly cooked.Porridgeis a wide variety of dishes, with the name being determined by the ingredients used, as well as by the unique flavor of porridge;Dessertsrefer to various sweet snack varieties, excluding pastries and tarts, which are made with ingredients other than eggs and milk, such as roots, stems, stalks, flowers, fruits, and nuts;

Gingermilk

Introduction

Guangzhou Ginger Milk originated from a traditional snack in the Pearl River Delta region.It is fragrant, smooth, and sweet with a hint of spice, with a unique flavor and a warming effect.Ginger is known as both a food and a medicine. Research shows that ginger contains a special substance similar to salicylic acid, which, when diluted, can be used asbloodliquid, which has a special therapeutic effect on lowering cholesterol, blood pressure, preventing blood clots, and treating myocardial infarction. Its regular consumption can strengthen the body, promote longevity, and is widely liked by people of all ages.

Features:

Ginger milk is soft, fragrant, and smooth,milkis as white and transparent as a girl's skin, and a spoon can easily leave a mark on it. Sometimes, when you see a bowl of ginger milk, you can't bear to use a spoon to dig into it.The taste is sweet and slightly spicy, which explains why this dessert is so popular.

It is a classic Cantonese dessert that has been popular in Guangzhou for over 100 years. It comes from the local folk in Panyu, Guangzhou, and is famous throughout the province, Hong Kong, and Macau.It is made by pouring hot fresh milk into fresh ginger juice and allowing it to condense, which is similar toloafshaped, sweet and fragrant, beautifying the skin, calming coughs and inducing sleep.It can be eaten hot or cold, warming the stomach and warming the body, dispelling cold and improving blood circulation, or it can be refrigerated for a refreshing and cooling drink.Most importantly, it is easy to make and has a very high success rate, making it the perfect choice for lazy people with no cooking skills!

History and Culture

There are legends about ginger milk.In the past, in the coastal town of Sha Wanshan, Guangdong, an elderly grandmother was suffering from a cough. She knew that ginger juice could cure coughs, but the ginger juice was too spicy, so she couldn't drink it. Her daughter-in-law then boiled milk and sugar with ginger juice, and after a while, the milk condensed, and the grandmother drank it, feeling refreshed.The next day, the grandmother's cough was cured.Therefore, ginger milk became popular in Sha Wanshan. The people of Sha Wanshan called it "ginger milk", and ginger milk was also called "ginger milk" in Sha Wanshan.

Recipe:

Ingredients (for 1 bowl):

180ml full-fat milk

12ml ginger juice (I used 150g of ginger to extract 60ml of ginger juice, for 5 bowls)

12g sugar

Instructions:

1. Peel and slice the ginger, and squeeze it into a juicer, then add 1 tablespoon to the bowl.

(If you don't have a juicer, you can chop the ginger finely and squeeze the juice out with a cloth, which is also a fun way to make ginger juice.)）

2. Take 180ml of full-fat milk, andheat in themicrowave for 50 seconds, then remove and stir in sugar.

3. Quickly pour the milk (ginger milk) into the bowl with ginger juice, and do not stir or shake the milk in the bowl for 20 seconds, and it will solidify.

4. If it's cold weather, eat it hot;if it's hot weather, put it in the refrigerator for a refreshing and cooling dessert.

CantoneseMooncake

Introduction

Cantonesemooncakeis the first choice for Mid-Autumn Festival.Its characteristics are: thin and soft crust, shiny and golden, with a delicious and non-greasy flavor, beautiful and delicate appearance, clear and distinct patterns, and a waist-drum-shaped body with a light-colored and grainy bottom, which is easy to carry. It is very popular in the domestic market and also exported to Hong Kong, Macau, and other countries.Cantonese mooncakes have a variety of fillings, which are named according to the ingredients used, and can be divided into two categories: pure sweetness and sweetness.Pure sweetness includes five-grain (peach,apricot,sesame,peanut,and melon seed), coconut, lotus seed, bean, and sago.Sweet fillings include: egg yolk, sausage, chicken, and ham.The main types of Cantonese mooncakes are: white lotus, yellow lotus, egg yolk, and lotus seed.Other types of Cantonese mooncakes include: dried shrimp, ham, sausage, chicken, and ham.Famous Cantonese mooncakes include: Lotus flavor pure lotus seed mooncake, Qu Xiang family's four-flavor sweet meat mooncake, pure lotus seed mooncake, white lotus seed mooncake, and egg yolk lotus seed mooncake.Recipe:Ingredients: sugar syrup, fresheggmeat, fat, nuts, sesame seeds, sugar, lotus seed, sugar, winter melon,walnut,and white sugar

and fresh oil, sesame oil, rice wine,flourand goldjujubeand sugar.Yellow beansLotus seeds, lotus seed paste, lotus seedPearLotus seed, lotus seed paste, lotus seed, lotus seed, lotus seed, pineapple, pineapple, egg, egg yolkHamLotus seed, three color lotus seed, champagne, flower, five colorCreamCoconut thread, gift, mini, walnut, double yellow, double yellow, double yellow,Roasted chickenLotus seed, fruit, threeProteinLotus seed, three color, champagne, flower, five color, largeDried shrimpChar siuLotus seedLotus seed, raw materials for mooncake, etc.

Cantonese mooncake fillings include lotus seed, almond, walnut, peachGreen beanSesameEgg, Char siu, roastedDuck,Shiitake mushroom, sugarPumpkinWinter melonShrimpNian gao, red bean,Orange peel, dried tangerine peelLemonLeaf, dried shrimpFamous mooncakes include: Lotus Flower Hall Pure Lotus Seed Paste Mooncake, Q Xiang Bing’s Four Treasures Sweet Meat Mooncake, Pure Lotus Seed Paste Mooncake, White Lotus Seed Paste Mooncake, Egg Yolk Lotus Seed Paste Mooncake, etc.

Recipe

Ingredients: Sugar syrup, freshEggsFat, nuts, sesame, sugar, lotus seed, sugar pumpkinWalnut.White sugarOil, sesame oil, fei jiuFlourSugarPomeloRose sugar.The quantity of materials is self-determined.

Instructions: 1. Wash the fruit kernels.Mix with sugar, fat, and water, then add flour, nuts, and oil, and knead thoroughly to form the mooncake filling.

2. Place the filling inside the dough and bake.

Sweet potato cake

Introduction

Sweet potato cake is a traditional snack in Guangdong and Fujian.DessertOne of the famous snacks.WithSugar waterMixingPlantainmade by steaming.

Plantain, also known as "sweet potato" in Cantonese, is named after it.Its color is brown, translucent, can be folded and not cracked, can be poked and not broken, and has a soft, smooth, crisp, and elastic texture, with a very fragrant and sweet taste.This product is the most famous mooncake restaurant in Guangzhou,.Because the location of is a place where sweet potatoes grow.The sweet potato flour produced has fine texture, large crystal, fragrant and sweet taste, which can be used to make various snacks and small foods.The sweet potato cake made from it is a traditional snack of, and it is suitable for all seasons.

The varieties of sweet potato cake include transparent sweet potato cake, freshly ground sweet potato cake, fried sweet potato cake, two-color sweet potato cake, and three-color sweet potato cake.

Instructions

When making it, first filter the sweet potato flour, then cook sugar water, and then pour the boiling sugar water into the flour and stir to form a dough before steaming.

Dry steamingSelling

Introduction

Dry steaming and selling is a snack in Guangdong, dry steaming and selling in Cantonese tea house is one of the popular snacks that must be ordered in tea house.In the 1930s, dry steaming and selling has spread all over Guangdong, and in the past 20 years, it has spread to major cities in Guangxi, becoming an essential product in Cantonese tea house, restaurant and tea shop.

Dry steaming and selling is made with half lean and half fatpork,shrimpflaky pastry and eggs. It is made by mixing withlight soy saucesugar, salt, chicken powder,pepperpotato starch and wine.Many people think of shrimp dumplings and dry steaming and selling when they mention Cantonese tea house.Dry steaming and selling is made with thin dough, and the meat filling is partially exposed, steaming it makes it fresh and delicious, with a crispy and soft texture.

History and culture

Dry steaming and selling originated in the Yuan Dynasty, also said to be in Inner Mongolia. Now it is distributed in China's Inner Mongolia, Beijing, Shanxi, Guangdong, Shandong, Zhejiang and other places.In the 1930s, dry steaming and selling has spread all over Guangdong, and in the past 20 years, it has spread to major cities in Guangxi, becoming an essential product in Cantonese tea house, restaurant and tea shop.

Instructions

Dry steaming and selling has pork dry steaming and selling andbeefdry steaming and selling.Among them, beef dry steaming and selling has a history of more than 70 years.The method of making beef dry steaming and selling is: remove the tendons from the beef, cut it into small pieces and mix it with pork, ginger juice, and wine. Then, after forming balls, steam them.Each bowl contains two pieces, steam them in a steamer.Now, some fresh ingredients, such as sweet potato grains and bamboo shoots, are added to make it more fresh and delicious.In Guangzhou, high-end tea houses also use fresh shrimp in dry steaming and selling. This new method of making dry steaming and selling is extremely fresh and delicious, with a smooth and delicious taste!Therefore, when drinking tea in Guangzhou, remember to order a bowl of dry steaming and selling to taste this delicious food with a long history.

Shrimp dumplings

Introduction

Shrimp dumplings are a famous snack in Guangdong, belonging toCantonese cuisineetc.It consists of a layer of dough wrapped around one or two shrimp as filling, and the quantity is generally one bite.Traditional shrimp dumplings are half moon-shaped, with 12 folds similar to a spider's abdomen, and the filling is shrimp, meat, and bamboo shoots. Now, single shrimp dumplings are popular.The best shrimp dumplings have thin and soft skin, and if the dough is translucent, it's even better.The shrimp should be juicy and elastic, with a small amount of liquid inside the dumpling, and the whole dumpling should be hot.

Shrimp dumplings are translucent and refreshing.It is a traditional snack in Cantonese tea house and restaurants.Cantonese people like to drink tea with shrimp dumplings.High-quality shrimp dumplings have white skin like ice, thin like paper, and translucent. The meat filling is faintly visible, and the taste is fresh, delicious, and has a slightly chewy texture.Shrimp dumplings appeared in Guangzhou's suburbs near the River Mouth Market.Those places are rich in fish and shrimp, and the tea house chefs used this to make shrimp dumplings.In the past, people would sell the shrimp dumplings in the market. Now, most of them have moved to shops.In the past, the dumplings were cut into pieces and eaten with sesame seeds, sweet sauce, and chili sauce.Note: the pork dumplings and shrimp dumplings are not the same, but some people often mix them up.Pork dumplings are made from rice flour, but are different from dumplings. Pork dumplings are made by rolling the rice flour into a sheet, and each sheet has circular lines that resemble tree rings. The meat filling is made with different flavors.History and cultureThere are two legends about the origin of pork dumplings. One is that it was created by in the anti-Japanese war.

The other is that pork dumplings originated in Guangzhou, as early as the late Qing Dynasty, the sound of selling pork dumplings could be heard on the streets of Guangzhou.

There is also a legend that it was inspired by the Qianlong Emperor during his tour of the south, and he was tricked by the minister of the court,, to eat pork dumplings.After tasting this "fresh, tender, and chewy" food, Qianlong was very impressed, and he exclaimed: this rice flour is similar to pork.Pork dumplings are a common breakfast food in Guangdong. The fresh, tender, and translucent taste is simply irresistible!The

noodles

white like snow, thin like a cicada's wings, and translucent, with a fresh, delicate, and slightly chewy taste.Egg piesIntroductionEgg pie is one of the most representative traditional snacks in Guangdong, and it is one of the "Four Great Generals" of Cantonese tea (shrimp dumplings, dry steaming and selling, egg pie, and mooncake).Egg pie is made by wrapping dough around egg filling.The dough should be wrapped around the egg filling to form a closed shape.The egg filling is made by mixing eggs, sugar, flour, and other ingredients.The egg pie is baked in the oven, and the top of the egg pie naturally opens up, which is a kind of "flower" egg pie.

The egg pie can be filled with various fillings, such as custard, fruit, or meat.

Introduction

Rice noodle also known as Bra steamed rice noodle, is a rice product, also known as Bra noodles, la fan, rolled noodles.It is known for being "white as snow, thin as paper, shiny and delicious"In Guangdong, rice noodle is a very common street food. It is cheap, delicious and suitable for all ages. It is a popular food, from small tea shops to luxury hotels.

There are two main schools of rice noodle in Guangdong: Bra noodles and drawer style rice noodle. Due to the different tools used to make rice noodle, the rice noodle made is different. Bra noodles are mainly eaten with filling (most of the rice noodle is made with sticky rice flour), while drawer style rice noodle (rice noodle is made with pure rice flour) mainly tastes the rice noodle and sauce.Sticky rice flourAdd glutinous rice flour, wheat flour and fresh powderNow, rice noodle is a must-have for Guangdong tea shops and restaurants.The rice noodle in Chaozhou is the same as the rice noodle in Guangzhou, but the ingredients are different, so the taste is also different.Bra noodles are steamed with rice flour.Famous bra noodle shops in Guangzhou include: Silver Record, Big Can.Drawer style rice noodles are mainly madeBreakfastRice noodle. "Doucheng rice noodle" is the most famous in Guangdong. It is famous in Chaozhou and Yunfu.In Hong Kong, rice noodle is a common breakfast food in traditional tea shops.The rice noodle usually eaten in breakfast is with shrimp inside.There are also fried rice noodle, which is wrapped withOil.In the past, vendors often sold shrimp inside on the street. Now, most of them are operated as shops. Generally, the rice noodle is cut into pieces, and then eaten with sesame, sweet sauce and spicy sauce.Note that the pork rice noodle and rice noodle are not the same. But some people confuse them.The pork rice noodle is also made with rice flour. But it is not as delicious as normal rice noodle. It is tasteless, and made by rolling rice flour into strips and cutting it into pieces. Each piece has a circular shape like the rings on a tree. It is paired with different flavors.Soy sauceand so on.

History and Culture

Some people say that it was created by Pan Tang He Xian Guan during the Anti-Japanese War."Someone also said, 'Dumpling skin originated in Guangzhou, and the sound of selling dumpling skin could be heard on the streets of Guangzhou as early as the late Qing Dynasty.'"Some people say that rice noodle originated in Guangzhou. It can be heard on the streets of Guangzhou as early as the late Qing Dynasty.There is also a legend that Emperor Qianlong visited the south during the Qianlong Dynasty. He was lured by the minister of state, Xi Xiaolan, and went to Guangdong to eat rice noodle.When people tasted this "delicious, tender, smooth and slippery" food, Qianlong praised it and said: "This rice noodle is similar to pig's intestines."Rice noodle is the most common breakfast food in Guangdong. It is tender, translucent and tastes wonderful. It is easy to eat, and everyone loves it.SkinWhite like snow, thin like cicada wings, translucent, fresh and delicious, delicate and smooth, with a little bit of elasticity, which is unforgettable.

Egg tart

Introduction

Egg tart is one of the most representative traditional snacks in Guangdong. It is one of the four major ingredients in Cantonese dim sum (shrimp dumpling, steamed meat, egg tart, and mooncake).Char siu bao is named because the meat filling is wrapped in the dough.The dough of char siu bao is made from the fermented dough commonly used in the north.When making char siu bao, it should be shaped like a birdcage, because the fermentation is appropriate, and after steaming,Steamed bunthe top naturally cracks, which is actually a flower-shaped bun with char siu meat filling.Steamed bun|

Steamed buns, made from chunks of braised pork belly mixed with ingredients like oyster sauce, are wrapped in dough and steamed.Steamed buns are typically about five centimeters in diameter, with three or four in a single package.Good steamed buns feature braised pork belly with a moderate fat-to-lean ratio, resulting in a soft and slightly cracked exterior that reveals the braised pork filling, releasing a rich aroma.

Alternatively, the traditional standard for steamed buns is: "High-bodied, round shape, with a slightly bulging belly, and a small opening to reveal the filling."

Steamed buns are a must-have snack during dim sum.Steamed buns are also frozen and sold in supermarkets.However, the taste is very different from fresh steamed buns served in tea houses.

History and Culture

In Anthony's "Buns andHamburgers", buns are a symbol of grandparents, while hamburgers represent grandchildren.

In Guangdong, steamed buns are more than just a snack; they also symbolize unity and harmony, and have a deep meaning.Some people say that the structure of the outer layer of steamed buns embodies the meaning of inclusiveness.However, the younger generation has given it another meaning, which is that a person's thoughts and actions are sluggish.

Wonton noodles

Introduction

Wonton noodles, also known asdumplingsnoodles, are a traditional Cantonese snack.Generally, wonton noodles are divided into two categories:Soup noodlesand stir-fried noodles.This is a very common food in China.Wonton noodles are made with cooked wontons and egg noodles, and then cooked in hot soup.

There are specific ways to eat wonton noodles. You can't just eat a few wontons, a little noodles, and a bit of soup and call it wonton noodles.The authentic wonton noodles require "three essentials": noodles, wontons, and soup.The authentic noodles are made from flour and eggs, and the most important thing is that no water is added, and it relies entirely on eggs.This makes the noodles have a good bite, and they are very crisp when eaten.Two, Wontons.The key is the filling, which is made with freshshrimp ballsand tastes like "chewy shrimp".Three, Soup.Usefish brothand shrimp shells to make soup, which has both flavor and freshness.AddingMSG is not allowed.

There is also a trick to distinguish between authentic and fake wonton noodles:(Chives)must be included.Evennoodlesshould be arranged on the table: the bottom of the bowl should be filled with five fresh shrimp wontons, then the noodles are spread on top of the wontons, and then a large bowl of soup is added. The soup should include chives, which adds flavor and a crisp texture.Because the noodles need to maintain their elasticity, it is important not to let the soup completely dissolve the noodles.

Thus, wonton noodles are popular.

History and CultureWonton noodles originated in Guangdong in the late Qing Dynasty.It is a traditional snack in Guangdong.Later, with the development of the city, wonton noodles also became popular in other regions.According to legend, wonton noodles were invented by a farmer in Guangdong in the late Qing Dynasty.He accidentally made wonton noodles while cooking breakfast.The taste was so delicious that he shared it with his neighbors, and everyone liked it.

The recipe was passed down from generation to generation, and wonton noodles became a popular snack in Guangdong.

Now, wonton noodles are a must-have snack in Guangdong.Talking about wonton soup, it needs pork with 3:7 ratio of fat and lean meat, and also needs egg yolk to bind the meat flavor;Talking about soup, it needs a rich soup made from big fish and pork bones.Small wonton soup, carries rich local elements.

There are also rules for eating wonton soup, you cannot assume that a few wontons and a bowl of noodles plus a little soup is wonton soup.The authentic wonton soup needs "three steps":

Step 1: Noodles.Authentic noodles should start from adding eggs to flour, and the most important thing is to not use any water, relying entirely on eggs.The noodles made in this way are chewy and very crispy when eaten.

Step 2: Wonton.The key is the filling, using fresh prawns, which is a "slimy" mouthful.

Step 3: Soup.The soup made from dried shrimp shells should have both freshness and clarity, and it is forbidden to add MSG.There is also a trick to distinguish between authentic and fake wonton soup: you must have green onions (authentic Cantonese wonton soup only uses green onions, not green onions).Vegetables).Even the way to place noodles on the table has rules: usually five fresh shrimp wontons are placed on the bottom of the bowl, then the noodles are spread on top of the wontons, and then a large bowl of soup is added, and some green onions should be added to the soup to enhance the flavor and bring a crispy taste.Because it is important to maintain the elasticity of the noodles, you should not let the soup completely soak the noodles, and you must leave a part of the noodles on top of the soup, and you should eat it quickly while it is hot.

Chicken pie

Introduction

Chicken pie is a traditional snack in Guangdong, China, specifically in Guangzhou, and is originally called "Small Phoenix Pie". It was created by a female worker named Xiao Feng in the Wu family in the west of Guangzhou during the Qing Dynasty's Xianfeng reign.

Chicken pie is one of the four famous snacks in Guangdong.Just by its appearance, it will make you fall in love: small stature, oval shape similar to a beautiful goose egg, stands out from the almost uniformly round pie group.Thin skin and few fillings, it is more crispy;Thick skin and abundant fillings, it resembles the little chicken in the brush of the famous painter Qi Baishi, it is crispy on the outside and soft on the inside, and very chewy.After biting, you can hear "gurgling" sounds, and the fragrant aroma comes out like a bursting spice warehouse, and it is very fragrant and cannot be separated, until you enter the deep chewing stage, you can gradually distinguish the fragrant aroma of garlic, the fresh aroma of bean curd, and the oily aroma of sesame seeds, and the sweet aroma of fatty meat. The biggest feature of chicken pie is that it is delicious to taste.It has depth, the more you chew, the more delicious it is, and the delicious aroma remains in your teeth, under your tongue, and at the corners of your mouth for a long time.It also has breadth, gathering the main ingredients, side dishes, meat and vegetables, main ingredients, auxiliary ingredients, seasonings, and spices, all in one, creating a miniature feast!Therefore, it is suitable for drinking tea, drinking wine, or eating, and it is a versatile snack that is highly favored.

History and culture

1. Xiao Feng was a maid for Wu Ziqian, and she was from Shunde.According to the records, in the early autumn of the fifth year of the Qing Dynasty's Xianfeng (1855), when the owner Wu Ziqian was entertaining guests, the chef was not available, so he asked Xiao Feng to make a Guangdong snack for the guests, and there was no prepared ingredients at home.IngredientsSo, she went to Cheng Zhulou to take the year-long stored Hui Zhou plum meat together with five-ingredient pie filling (at that time it was the middle of the mooncake season), and mixed with fat pork marinated in sugar, plusSaltand spices, wrapped in pie skin, pinched into balls, and lightly pressed, then baked in the oven until crispy, and waited for the guests to eat.After tasting, the guests felt that it was delicious, with sweetness, fragrance, crispness, sweetness, and saltiness, and they were highly praised and asked what this pie was called.Because this pie was created by Xiao Feng, the owner simply called it "Small Phoenix Pie".

2. One day, the owner Wu Ziqian entertained a guest, and the chef was not available.Xiao Feng took out the dried food that she usually stored for emergencies and offered it to the guest.The guest was very happy and wrote a letter praising it.In fact, Xiao Feng was just collecting the remaining dishes from the banquet, and adding plum meat, then pressing it into pie, and asking the pastry chef to bake it.Unexpectedly, this pie is very soft and delicious to eat.This accidental discovery inspired Wu Ziqian, so he ordered the pastry chef to make it, and named it "Small Phoenix Pie".3. "Small Phoenix Pie" is said to be a family heirloom of the Liang family, and the name "Small Phoenix" comes from its small chicken shape.

Later, Cheng Zhulou registered "Small Chicken" as a trademark, and the intention was to follow the local custom of calling "Chicken" "Phoenix".Small Phoenix Pie became famous half a century later.

At that time, Cheng Zhulou was selling mooncakes, and the pastry chef suddenly thought of using the ingredients for making mooncakes to make Small Phoenix Pie.Small Phoenix Pie uses no less than ten ingredients, with three out of sugar, plus a small amount of salt, pepper, and five-spice powder, and also mixed with fat pork and melon seeds, making the pie skin crisp and sweet, suitable for tea and wine, and was highly praised by customers.Thus, a new type of "Cheng Zhulou Small Phoenix Pie" was born.Double Skin Milk

Introduction

Double Skin Milk, a traditional snack in Guangdong, China.

As the name suggests, it contains double skin milk.It is said that a farmer named He Shi in Shunde City, Guangdong, accidentally made a mistake while making breakfast in the morning, and the milk mixed with water, and a knowledgeable old friend bought the recipe and opened a restaurant, and this Shunde Double Skin Milk became a traditional snack, and Double Skin Milk was passed down to this day.The authentic Double Skin Milk is very meticulous, and every step must be done carefully.

1. The founder of Ren Xin Double Skin Milk, Mr. and Mr. Dong Xiaohua, were farmers in White Stone Village, Baishi, Guangdong, and they raised cows.There are many soil hills and abundant water in Baishi Village, Guangdong, and the local cows are very famous, and their milk is low in water, high in fat, and very fragrant.So the milk from Baishi Village is very popular, and the cow raising industry has been very prosperous.However, there was no refrigerator at that time, so Mr. and Mr. Dong Xiaohua were always trying to preserve the milk.

One day, Mr. and Mr. Dong Xiaohua tried to boil the milk to preserve it, but unexpectedly, after cooling, a thin layer of skin would form on the surface, and when tasted, it was very soft and delicious.From then on, Mr. and Mr. Dong Xiaohua were obsessed with this milk with a "skin" on it, and they experimented and perfected it, and eventually created the authentic Double Skin Milk.Today, 90-year-old Mr. Dong Xiaohua told reporters that after more than 10 years of exploration and improvement, his Double Skin Milk technology has become increasingly sophisticated, and his business is also very good, but if it is not packaged in a bowl and transported by hand, it is very inconvenient.In 1952, he turned his grocery shop into a sweet shop that specializes in selling and selling Double Skin Milk and milk, which is now "Ren Xin".

History and Culture

The original version of Double Skin Milk originated in the late Qing Dynasty and was accidentally created by a farmer in Shunde. This was the first version of Double Skin Milk.Later, through the improvements and fusion of different people and different schools, Double Skin Milk gradually formed as it is today.

It is said that the founder of Renxin Double Skin Milk, Dong Jiewen, and his father Dong Xiaohua, lived in Bai Shi Village, Dalang, Shunde, raising cattle and producing milk.There are many small hills and pastures near Dalang, with abundant water and grass, and the local cattle produce less milk but of high quality, with low moisture and high fat, especially fragrant.Therefore, Dalang milk was very popular, and the dairy farming industry has always been very prosperous.

However, at that time there was no refrigerator, and Dong's father often struggled to preserve the milk.Once, Dong's father tried to boil the milk and save it, but accidentally discovered that after cooling, a thin layer would form on the surface, which was incredibly soft and sweet!From then on, the Dong family was addicted to this milk with an extra layer of "skin," and after repeated experiments, they made the first version of Double Skin Milk.

Today, 90-year-old Dong Jiewen told the reporter that after more than ten years of exploration and improvement, her Double Skin Milk technology has become increasingly sophisticated, and her business is also very good, but she has to carry the finished product in a bowl to the town to sell, which is very inconvenient.In 1952, she tried to turn her grocery store into a sweet shop specializing in Double Skin Milk and milk, and became today's "Renxin".