It is said that the late Qing Dynasty, the founder of Guangzhou-letter milk custard - Dongjie Wen Dong Xiaohua and his father to raise cattle for a living in Shunde gurabardha, and followed his father milk. Daliang soil near the multi-Fu hills, lush plants, has raised local buffalo milk, though small, but high quality, low moisture, high fat, especially fragrant. It is very popular big-buffalo milk, buffalo breeding industry has been very prosperous.

Qing Dynasty, there was no refrigerator, milk Dong father often save brains. On one occasion, Dong father tried to save the milk boil, only to discover that the milk cooling surface will form a layer of thin clothing, a taste, but still very creamy sweet and fragrant! Since then, Dong people are hooked on this multi-layer of "skin" of the milk, try and try again, made the initial Pinai.

Authentic Pinai practice very elegant, just like the same Cantonese steadfast attitude to life, a step can not be sloppy. The early morning fresh squeezed milk to boil water, pour it in a bowl, hot milk will surface bear Naipi; milk until completely cooled after, then leave skin to milk, and then add a thin pour in the milk sugar and protein, fire up into the stew, and soon they can bear a layer of skin to; the stew was good milk back to the original bowl, a bowl of brake greedy eye Shuangpinai it may lead. Shuangpinai eat, in fact, the most important thing is another addition to the milk of a kind, sweet and smooth. Shuangpinai became so rich aroma Guangzhou people's favorite.

Shuangpinai taste, as if tasting the flavor of the old Guangzhou human in general, Yun does not fire, why it did not spread. Light does not lack the sweet, sweet, but also reveal the talk. Just like the early 20's as old broad who talked about Miss West relations, high Yamo Deng dress could not conceal the old Guangzhou simple refreshing flavor.