Core Viewpoint - The article highlights the unique qualities and growing popularity of dairy products from Shufu, Xinjiang, emphasizing their high nutritional value and the integration of local flavors into various forms of dairy products [12][41]. Group 1: Product Characteristics - Shufu dairy products are not just simple milk but can be transformed into yogurt, milk skin, cheese, and more, allowing for versatile combinations with other foods [9][10]. - The milk produced in Shufu has superior nutritional content, with zinc at 0.38mg/100g, calcium at 114.00mg/100g, and selenium at 3.82μg/100g, all exceeding similar products [21][24]. - Fresh milk from Shufu is characterized by its pure white color and sweet taste, making it suitable for various culinary uses, such as pairing with local bread or making milk tea [25][26]. Group 2: Production and Quality - The geographical and climatic conditions of Shufu, including glacial meltwater and organic farming practices, contribute to the high quality of the dairy produced [17][18]. - The local dairy industry has evolved into a large-scale operation, with standardized family farms replacing traditional free-range methods and modern equipment ensuring freshness [41][42]. Group 3: Market Expansion - The "Xinjiang products southward, Guangdong products northward" initiative has facilitated the distribution of Shufu dairy products to major markets, including the Greater Bay Area [46]. - Online platforms and physical experience centers in cities like Guangzhou, Foshan, and Dongguan have been established to enhance consumer access to Shufu dairy products [47][48].