Shuang Pi Nai (双皮奶) or Double-Skin Milk is a speciality in Guangzhou. When I asked the locals, where was the best Shuang Pi Nai. They all gave me the same reply, Nanxin Shuang Pi Nai 南信双皮奶 along Shangxiajiu Street near to Taotao Ju. I knew that I had to give this a try
After my dinner at
Guangzhou Restaurant 广州酒家, I thought that it would be a good opportunity to visit Nanxin Shuang Pi Nai since it was in the same area. Just need to walk down the street (about 10 minutes walk).
Had a hard time finding this shop. In fact I walked all the way to the other end of the street before realising that I have missed the shop. Hopefully this photo will prove useful for anyone trying to find this place.
The shop was fully packed despite it being 9pm. Luckily, there were more seating capacity at level 2. But guess what? Level 2 was full too. We waited a while before getting a table and due to the crowd, we had to share it with two local ladies. They overheard us talking about our dinner at Guangzhou Restaurant. And they told us that the food there was expensive and lousy!
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| Part of the menu |
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| Nanxin Shuang Pi Nai 南信双皮奶 (Cold) RMB10 ($2) |
Nanxin Shuang Pi Nai 南信双皮奶 is a dessert made from a mixture of milk (water buffalo to be exact), egg white and sugar. Apparently, water buffalo milk is used because only water buffalo milk can coagulate when cooled.
The
Nanxin Shuang Pi Nai 南信双皮奶 had a layer of covering
(milk skin) on top, hence the name Double-Skin Milk. It was white in colour and the top layer was smooth. In terms of texture, it was semi-solid
(not jelly-like, not pudding-like) and soft. Taste-wise it was sweet with a unique fragrant
(was it because of the water buffalo milk? I have no idea as I have never tried water buffalo milk before. But this was unlike other milk I have tried.) This is my first time trying such a dessert and I love it. It reminds me of the
Steam Egg White Pudding with Milk at
Australia Dairy Company.
I also tried the Jiang Zhuang Nai 南信姜撞奶 or Ginger Milk Curd RMB10 ($2). No picture as they look exactly the same. The Ginger Milk Curd is made by pouring milk into ginger juice at a certain temperature. Once this is done properly, chemistry reaction (between the milk and ginger) takes place and the milk (liquid) starts its transition and becomes solid (pudding like). Well, to be frank, I did not like this. The taste of the ginger was overwhelming. Hence, this is also partly why it is best taken in winter and is known to help get rid of cold.
I would recommend you to try Nanxin Shuang Pi Nai 南信双皮奶 if you are in Guangzhou. You will not know what you are missing till you try it. This place is similar to a Hong Kong cha chaan teng. Please do not come in expecting good service. I did not mind the bad service I have encountered (asking for the waitress for my dessert three times after waiting for over 20 minutes. The replies I got was 'coming' and 'wait' in mandarin..). To me, it was well worth the wait and service.
Nanxin Shuang Pi Nai 南信双皮奶 (China, Guangzhou)
47号 Dishifu Road, Liwan
Guangzhou, Guangdong, China
Location
Directions: Take MTR to either Huangsha or Changshou Lu station. Both stations are around 15 minutes walking distance away from Dishifu Road. If you are not familiar with Guangzhou, take to Changshou Lu instead, it is easier (and brighter) to walk over.
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| Location |
A - Location of Nanxin Shuang Pi Nai 南信双皮奶
