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Old Zhou's Double Skin Milk Pudding (Shunde Style)

Cantonese cuisine · ⭐ 4.3

Unit 3-2, Building 3, Shangmeilin Xin Village, behind No. 25, Meicun Road

Dishes

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  Three-Thread Fried Rice

  A Chinese fried rice dish made with rice, carrot threads, ham threads, and green peas, stir-fried together for a flavorful and colorful meal.
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  Three-Thread Stir-Fried Chencun Noodles

  A classic Cantonese dish featuring Chencun noodles stir-fried with shredded carrot, ham, and greens, offering a fresh, savory taste.
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  Ice Cream Double-Yolk Custard

  A dessert combining traditional double-yolk custard with ice cream for a smooth, layered texture.
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  Ginger Milk Custard

  Ginger milk pudding is a dessert made primarily from fresh milk and ginger. To prepare it, ginger juice is extracted and heated to just below boiling point, then quickly poured into cooled milk. The enzyme in the ginger juice causes the milk to coagulate into a jelly-like consistency without the need for any additional coagulants. The finished product has a delicate, smooth texture with a subtle spicy aroma from the ginger.
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  Red Bean Double-Layer Milk Pudding

  Red bean double-skinned milk pudding is a dessert made primarily from fresh milk, eggs, and red beans. First, milk is boiled and cooled to form a milk skin. Then, the milk skin is pierced and the milk is poured out, leaving the skin behind. Next, egg yolks and sugar are mixed and added to the milk, which is then poured back into the bowl containing the milk skin. Finally, it is steamed until cooked through and topped with boiled red beans.
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  Rice Wine Tangyuan

  Glutinous rice balls flavored with rice wine, traditionally served warm and sweet.
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  Snow Ear and Peach Gum Dessert

  A nourishing dessert made from snow ear fungus and peach gum, simmered until tender and sweet.
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  Shunde Double-Skin Milk

  Shunde Double-Cream Milk Pudding is a traditional dessert made primarily from fresh milk and sugar. First, the milk is boiled and then cooled to form the first layer of milk skin. The milk is then poured out, leaving the milk skin behind, and sugar along with fresh milk is mixed and poured back in to form the second layer of milk skin. Finally, it is steamed until cooked through, resulting in a rich milk aroma and a delicate texture.
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  Chickpea Double-Yolk Custard

  A modern dessert blending traditional double-yolk custard with chickpea milk, offering a smooth, protein-rich treat.
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  Chickpea and Red Bean Medley

  A nutritious dish combining chickpeas and red beans, gently simmered with spices for a rich, soft texture.
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  Chickpea Turtle Jelly Dessert

  Chickpea turtle jelly is made primarily from chickpeas and turtle jelly, soaked and boiled before cooling into shape. It has a refreshing texture with subtle bean and herbal notes, a traditional Chinese cold dessert.
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  Black Sticky Rice Double-Yolk Custard

  A traditional Cantonese dessert made with eggs and black sticky rice, featuring a delicate double-layer custard texture and sweet flavor.

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