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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.