Rushan in drying
Grilled rushan

Rushan (Chinese: 乳扇; pinyin: rǔshàn; lit. 'milk fan') is a cow's milk cheese of Yunnan, China. It is traditionally made by the Bai people, who call it nvxseiz (or yenx seinp, in another dialect of Bai), the etymology of which is unclear.[1]

Freshly made cows’ milk curds are pulled and stretched into thin sheets, wrapped around long bamboo sticks and hung up until yellow and leather dry.

Rushan are served in a number of ways. One method uses a charcoal grill to warm and soften the milk fan. Traditionally the inside is spread with rose petal jam. Alternatively, the rushan is simply deep fried until golden and crisp. [2]

The Mandarin name means "milk fan" as it is said to resemble a folding fan.[3]

When served grilled (often as a street food), it is usually spread with various sweet condiments and rolled around a stick, resembling an ice pop. Some of the popular toppings include sweetened condensed milk, rose petal infused honey, chocolate syrup, and fruit preserves.

If rushan cheese is served deep fried, the cheese changes its texture and becomes somewhat flaky.

See also

References

  1. ↑ "Mozzarella of the East: Cheese-making and Bai culture" (PDF). Archived from the original (PDF) on 2017-12-02. Retrieved 2008-02-07.
  2. ↑ "Chinese Cheese Adventures". Fuchsia Dunlop. 20 May 2012. Retrieved 25 November 2019.
  3. ↑ "Chinese cheese: A taste of 'milk cake' in Yunnan". BBC. 19 May 2012. Retrieved 18 October 2018.

"Cheese making process video". YouTube.

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