https://www.chinesefoodwiki.org/index.php?action=history&feed=atom&title=Double-Skin_MilkDouble-Skin Milk - Revision history2026-10-23T10:03:01ZRevision history for this page on the wikiMediaWiki 1.37.1https://www.chinesefoodwiki.org/index.php?title=Double-Skin_Milk&diff=2555&oldid=prevAdmin: [CFWK] Create dish page (Infobox + Commons)2026-09-25T00:43:31Z<p>[CFWK] Create dish page (Infobox + Commons)</p>
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|title=Double-Skin Milk (双皮奶) - Chinese Food Wiki<br />
|keywords=Double-Skin Milk,双皮奶,雙皮奶,double skin milk,Shunde,buffalo milk,Cantonese dessert<br />
|description=Double-Skin Milk (双皮奶) is a Shunde Cantonese dessert of buffalo milk and egg white set into a silky custard topped by two layers of milk skin.<br />
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{{Infobox chinese food<br />
| image = Double-Skin Milk.jpg<br />
| caption = Double-Skin Milk<br />
| alternate_name = Double Skin Milk; Shuang Pi Nai; Double-layer Milk; Double-skin Milk Custard; 双皮奶; 雙皮奶; 双皮炖奶<br />
| pinyin = Shuāng pí nǎi<br />
| type = Set milk-and-egg-white custard with two milk skins<br />
| course = Dessert / sweet shop snack<br />
| country = China<br />
| region = Shunde (Daliang), Guangdong; Guangzhou, Hong Kong, Macau and Cantonese dessert shops worldwide<br />
| other = Cantonese milk skin custard — not ginger milk curd, not mango pudding<br />
}}<br />
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'''Double-Skin Milk''' (Simplified Chinese: 双皮奶; Traditional Chinese: 雙皮奶; Pinyin: ''Shuāng pí nǎi''; Cantonese: ''soeng pei naai''; also 双皮炖奶) is a silky Cantonese milk custard from '''Shunde''' in [[Guangdong Food|Guangdong]]. Milk—traditionally rich local water-buffalo milk—is heated and left to cool so that a first skin forms; the milk beneath is poured out, mixed with sugar and egg white, returned under the skin and steamed, and a second skin forms as the custard sets. The result is a smooth, lightly sweet pudding somewhat like panna cotta. It is associated especially with Daliang in Shunde and with long-running dessert houses in Guangzhou, Hong Kong and Macau. A popular story credits a Qing-era Shunde dairy woman remembered as "Grandma Dong"; this is a '''folk''' origin tale. English-language sources report that the craft was added to Guangdong's provincial intangible heritage list in 2018. It is '''not''' ginger milk curd (姜撞奶), '''not''' [[Mango Pudding]] and '''not''' [[Douhua]].<ref name="wp">[https://en.wikipedia.org/wiki/Double_skin_milk English Wikipedia: Double skin milk]</ref><ref name="zhw">[https://zh.wikipedia.org/wiki/%E5%8F%8C%E7%9A%AE%E5%A5%B6 Chinese Wikipedia: 双皮奶]</ref><br />
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== Characteristics ==<br />
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Ivory, glossy surface with a faintly wrinkled milk skin; very smooth, trembling custard; clean milky sweetness; served warm or chilled.<br />
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== Ingredients (overview) ==<br />
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Whole milk (buffalo milk traditionally, cow's milk common elsewhere); egg white; sugar. Popular toppings: red bean, lotus seed, ginger syrup, fruit. Overview only.<br />
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== History and culture ==<br />
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Grew out of Shunde's buffalo-dairy culture, which also produced fried milk and other milk sweets; spread through Guangzhou and Hong Kong sweet shops in the 20th century and is now sold in chain dessert stores, instant packs and café menus. Modern toppings such as mango, taro balls and tapioca are innovations on a plain classic.<ref name="wp" /><br />
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== Serving and variations ==<br />
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Small bowl, plain or with red bean; warm in winter, chilled in summer. See [[Mango Pudding]], [[Almond Tofu]], [[Red Bean Soup]] and [[Mango Pomelo Sago]].<br />
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== See also ==<br />
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* [[Mango Pudding]]<br />
* [[Almond Tofu]]<br />
* [[Red Bean Soup]]<br />
* [[Douhua]]<br />
* [[Mango Pomelo Sago]]<br />
* [[Guangdong Food]]<br />
* [[List of dishes (A-Z)]]<br />
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== References ==<br />
{{Reflist}}</div>Admin