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Guangdong Shunde Double Skin Milk (Yingshui Xili Branch)

Cantonese cuisine · ⭐ 4.3

Ground-floor commercial unit, Building 13, Yingshui Xili

Dishes

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  Original Double-Skin Milk Pudding

  Original double-skinned milk pudding is a dessert made primarily from milk and sugar. First, milk is boiled and then cooled to form a layer of milk skin. The milk is gently poured out, leaving the skin behind. The removed milk is mixed with sugar and poured back into the container, forming a second layer of milk skin. Finally, it is steamed to completion.
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  Fresh Milk Steamed Egg

  A delicate dessert made by steaming eggs and fresh milk together, resulting in a smooth and creamy texture with a mild, sweet flavor.
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  Guangdong Rice Noodle Roll

  Guangdong rice noodle rolls are a traditional Cantonese snack made by steaming a thin rice flour wrapper around fillings. Main ingredients include rice flour made from ground rice, pork, shrimp, and eggs, sometimes also with bean sprouts or mushrooms. The process involves pouring the rice batter into a specially designed steaming tray, which forms a transparent thin skin when cooked. The filling is then added and the roll is wrapped up, finally being seasoned with soy sauce or peanut sauce.
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  Yang Chih Tsu

  Yang Chih Gan Lu is a dessert made primarily from mango, coconut milk, grapefruit, and tapioca pearls. The preparation involves blending mango into a puree, mixing it with coconut milk, then adding cooked tapioca pearls and grapefruit pieces. It is served chilled.
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  Coconut Double-Yolk Custard

  Coconut double-skim milk pudding is a dessert made primarily with eggs and coconut milk. Egg whites are whipped and mixed with coconut milk, then steamed to form the first layer of skin. The yolks are then mixed with coconut milk and steamed again to create the second layer. It has a smooth, delicate texture with a rich coconut aroma.
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  Durian Double-Yolk Custard

  Durian double-layer custard is a dessert made primarily from eggs and milk, crafted through a layered steaming process. First, egg whites are mixed with milk, filtered, and steamed in a bowl to form the first layer of custard skin. Then, durian flesh is added to the egg white mixture, stirred evenly, and steamed again to create the second layer of custard skin. The final product features a two-layer custard skin structure with a smooth and delicate texture.
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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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  Mango Pancake

  Mango bing is a dessert made by wrapping fresh mango chunks in bing pastry. The bing pastry is made from flour, eggs, milk, and butter, then pan-fried until golden and soft. After peeling and cutting the mango into pieces, simply place them inside the bing pastry and roll it up to enjoy.
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  Mango Sago Dessert

  Mango sago pudding is a dessert made primarily with mango and sago. Cut mango into cubes, cook sago until transparent, rinse with cold water, mix with coconut milk or milk, add mango cubes, stir well, and chill before serving.
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  Lotus Seed Double-Yolk Custard

  A classic Cantonese dessert made with egg whites and milk, enriched with lotus seeds for a smooth, sweet flavor.

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