CheesiPedia » China

Rubing

admin — Wed, 28 Oct 2009 00:45:15 +0000

Rubing is a firm, fresh goat milk cheese made in the Yunnan Province of China by people of the Bai and Sani (recognized as a branch of the Yi in China) minorities. Its Bai name is youdbap, meaning “goat’s milk”. It is made by mixing heated goat’s milk and a souring agent made from a cultivated vine. It is often served pan fried, and dipped in salt or sugar. It may also be stir fried with vegetables in place of tofu. Much like paneer or queso blanco, it is an unaged, acid-set, non-melting farmer cheese, but with the aroma of fresh goat’s milk.

Rushan

admin — Wed, 28 Oct 2009 00:45:15 +0000

Rushan is a cow’s milk cheese of Yunnan, China. It is traditionally made by the Bai people. It is flat and has a leathery texture. It may be served fried or grilled and rolled up on a stick.

The Mandarin name means “milk fan” as it is said to resemble a folding fan.When served grilled (often as a street food), it is usually spread with various sweet condiments and rolled around a stick, resembling a popsicle. Some of the popular toppings include sweetened condensed milk, rose petal infused honey, chocolate syrup, and fruit preserves. If it is served deep fried, the cheese changes its texture and becomes somewhat flaky.

Nguri

admin — Wed, 28 Oct 2009 00:45:15 +0000

Nguri is a cow’s milk cheese of Fujian, China. It is in a ball-shape approximately the size of a pingpong and has a soft, leathery texture. It is made by shaping the mixture of milk and vinegar and marinating it in a salty brine. It is served as a condiment to plain rice congee. A small bite of this condiment could complement a large mouthful of plain congee, as it is very salty.