Double skin milk originates from Shunde, Guangdong, and the production process takes great effort. Double skin, which refers to the two layers of milk fat on the stewed milk, is formed after the milk is heated and cooled. When making it, the milk fat formed for the first time is lightly picked up, the milk is poured out, the meringue sugar is added, and then poured back under the milk skin, and then heated and cooled again to stew double milk.

Any guide to Hong Kong will mention Yishun, and dairy products are the key products here. The store is not large, but through the transparent window at the entrance, you can see the double skin milk lined up, which is impressive. Yishun Milk Company originated in Macau and has a history of 150 years. The milk skin of the double skin milk is sweet and delicious, the milk white is tender and smooth, and the flavor is unique. Yishun has the most varieties of stewed milk, and ginger ale is also a major feature. Ginger ale and hot stewed milk collide with each other, and the taste is excellent. Double skin milk with a rich milky flavor has a stronger and sweeter milk flavor when it is hot, and a fresher taste when it is frozen. Stewed milk is made by stirring milk, egg white, and sugar into a pot and boiling it in water.

Yishun is well-known in Hong Kong and Macau, although it is not as good as the local production in Shunde, but it is already a good choice. In addition to dairy products, sandwiches, toasts and other products are average, and the service attitude is relatively cold, although not as bad as Australian cattle, but it is also half a catty. It is worth noting that although Hong Kong, Macau and Macau Yishun Milk Company and Macau Yishun have the same business, they operate separately after the separation and are not related.