At the table
Break or cut a piece open and let the milk centre cool before taking a small bite.
Contains milk. The coating may contain wheat and egg; confirm the recipe if you have allergies. The centre can stay hot after frying.
Sweet versions may include sugar and finely shredded coconut. Savoury versions season the milk mixture with salt.
The smooth milk custard inside a crisp coating gives a soft-and-crisp texture that can be shared in a small piece; let it cool after frying.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Sweet versions may include sugar and finely shredded coconut. Savoury versions season the milk mixture with salt.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Rich milk flavour, usually sweet; savoury versions also exist.
- Chili heat
- Texture
- Crisp outside with a soft, smooth milk centre.
- How it’s made
- Thicken the milk mixture with cornstarch, steam it, chill until firm, cut into pieces, coat in batter and deep-fry.
Sweet versions may include sugar and finely shredded coconut. Savoury versions season the milk mixture with salt.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Guangdong association; no exclusive origin claim.
Ask if they have it first
请问你们有大良炸牛奶吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A branch in Shunde’s milk cookery
This account describes a tradition or story, rather than an established historical fact.
Shunde cooking links soft-fried milk with Daliang fried milk as neighboring ways to prepare milk. A further named variation, guotie milk (锅贴牛奶), adds egg white and a bread coating before shallow-frying. The sequence shows a family of milk dishes built around different textures; guotie milk is related to Daliang fried milk, not another name for every version of it.