百子櫃 ›
Whole fresh cow's milk, the dairy staple that Cantonese cooking turned into a tonic medium: double-boiled with fish maw, lotus seed or red dates, full-cream milk forms a fragrant skin and gives the soup a silky, custard-like richness. The tradition descends from the Shunde double-skin milk line of buffalo-milk puddings.
Nature · neutral Flavour · sweet Meridians · heart、lung、stomach
In Cantonese food therapy fresh milk is taken to nourish yin, moisten dryness and support the complexion, and warm milk tonics are traditionally regarded as calming before sleep.
Full-cream fresh milk double boils into a more fragrant milk skin; double boil it with fish maw (花膠) for 3 to 4 hours, or 45 minutes to 1 hour for the simple version.
澳洲本地乳區（NSW、維州為主） — The Cantonese milk-tonic tradition traces to Shunde buffalo milk; any local full-cream fresh milk works
Common at Asian grocers
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.