雙皮奶是一種粵式甜品。清朝時起源自佛山順德，用水牛奶做原料?，F雙皮奶產品店遍布于廣東、澳門、香港等全國各地。

Double-skin milk is a classic Cantonese dessert originating from Shunde, Foshan during the Qing Dynasty Traditionally made with buffalo milk, it has since become widely popular, with specialty shops found throughout Guangdong, Macau, Hong Kong, and beyond .

制作雙皮奶的環節都很講究，先將牛奶煮熱趁熱倒在碗里，熱氣會使鮮牛奶表層結出奶皮，用筷子將奶皮刺穿，緩緩將碗里的奶倒出，加入適量蛋清、白砂糖攪勻，再沿著碗邊慢慢倒回原來的碗里，原來的奶皮會慢慢浮起；再放到蒸鍋上蒸，不久后結出一層皮，這樣就形成了二層皮，上層奶皮甘香，下層奶皮香滑潤口。

The process of making double-skin milk is meticulous. Fresh milk is first boiled and poured into a bowl while still hot. The heat causes a thin skin to form on the surface. This milk skin is gently pierced with chopsticks, and the milk underneath is carefully poured out. Egg white and sugar are then added to the milk and stirred thoroughly before being poured back into the original bowl along the edges. The milk skin slowly reforms on top. The bowl is then steamed, allowing a second layer of skin to develop. The top layer is sweet and fragrant, while the bottom layer remains smooth and creamy.

“雙皮奶”有冷熱兩種吃法，熱食溫潤暖胃，冷食則甜香嫩滑。為了增加口感，很多人會再增加一些配料，其中紅豆更為多見，顆粒分明的甜蜜紅豆加上散發淡淡奶香的雙皮奶，雙重口感與甜蜜的味道讓人唇齒留香。

Double-skin milk can be enjoyed either warm or chilled. Served hot, it comforts and warms the stomach; served cold, it is sweet, tender, and silky smooth. To enhance its flavor, many like to add toppings—red beans being the most popular. The sweet, textured red beans paired with the delicate milky custard create a delightful blend of tastes and aromas that linger pleasantly.

責編：玄賀彤