Rushan (cheese)
''Rushan'' () is a cow's milk cheese of Yunnan, China. It is traditionally made by the Bai people, who call it (or , in another dialect of Bai), the etymology of which is unclear. 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. 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 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 textur ...
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Xizhou Rushan
Xizhou is the atonal pinyin romanization of various Chinese words and names. It may refer to: * Xizhou, the Chinese name of the Western Zhou dynasty * Xizhou, Xinjiang (西州), a former name of Turpan in Xinjiang * Xizhou, Changhua (溪州鄉), in Changhua County on Taiwan * Xizhou, Zhejiang (西周镇), a town in Xiangshan County, Zhejiang * Xizhou, Dali (喜洲镇), a township in Dali City, Yunnan Province * Xizhou, Hanshou (西洲乡), a township in Hanshou County Hanshou County () is a county in Hunan Province, China, it is under the administration of Changde prefecture-city. The County is located on the north in Hunan Province and the southeast in Changde City, it borders to the north and the west by D ...

Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ...
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Yunnan Cuisine
Yunnan cuisine, alternatively known as Dian cuisine, is an amalgam of the cuisines of the Han Chinese and other ethnic minority groups in Yunnan Province in southwestern China. As the province with the largest number of ethnic minority groups, Yunnan cuisine is vastly varied, and it is difficult to make generalisations. Many Yunnan dishes are quite spicy, and mushrooms are featured prominently. Flowers, ferns, algae and insects may also be eaten. The cuisine of Yunnan is often compared to the cuisine of Southeast Asia as the province borders the region and many of the ethnic minorities or related cultural groups also have a presence in Southeast Asia. Three of the province's most famous products are the renowned Pu'er tea, which was traditionally grown in Ning'er; Xuanwei ham, which is often used to flavour stewed and braised foods in Chinese cuisine and for making the stocks and broths of many Chinese soups; and ''guoqiao'' (crossing the bridge), a rice noodle soup with ...
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List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ...
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Rubing
Rubing () is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan, Yunnan Province of China by people of the Bai people, Bai and Sani people, Sani (recognized as a branch of the Yi people, Yi in China) minorities. Its Bai name is ''youdbap'', meaning "goat's milk". Production Rubing is made by mixing heated goat's milk and a acidity regulator, souring agent, traditionally a mixture called ''năiténg'' (奶藤; lit. 'milk vine') made from a cultivated vine. Preparation and serving Rubing is most often steaming, steamed with local ham or salt beef, or sometimes served pan frying, pan fried with salt and chilli. It may also be stir frying, stir fried with vegetables (typically a mix of broccoli and carrot), in a similar manner to how other mainland Chinese rural cuisine tends to stir-fry harder forms of tofu. It is also pan fried and served with alternative flavourings such as dry chilli powder, salt, and Sichuan mala, Sichuan pepper powder. Relationship ...
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Deep Fried
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of the food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large portion of global calor ...
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