What is Rushan?

Rushan is a unique Chinese type of cheese, often called "fan cheese" because of its thin shape. This cheese is most often made by Bai in Yunnan province in southwestern China. Rushan is a cow's milk cheese, which is most often grilled or fried, or eats in its raw state. It differs from another similar type of cheese called Patíng, which has a slightly different composition and which is used in the same Chinese communities.

"Fan cheese" is a cheese that is made in thin flat pieces with leather texture. If you want to make this cheese, cooked commonly curved cow's milk using vinegar. The resulting cottage cheese is rolled on flat pieces and then often stretched over the bamboo to provide the final result. Although the use of this cheese may seem unclear when it comes to the whole continent, experts have found that China includes more than a million BAI, which makes Ruzhan cheese known to the great culinary audience.

in many presentations of this cheese, 'fan cheese' isRolled together with other ingredients into the shape of the "stick". Conventional sweeteners include honey, chocolate syrup or other confectionery. Alternatively, chefs could fry cheese. This gives the cheese a much different texture where deep fried Rushan often becomes a "scaly" or accepts a lighter texture. Any of these presentations is common in the street meals of local communities where Rushan was established.

those who are familiar with Chinese customs point out that dairy products are not common food in the region. As a result, Rushan is a somewhat unique and exotic subject. Cheese is often part of "three -healing tea" Bai, where food is complemented by tea of ​​various flavors and ingredients.

Although the global culinary lexicocon offers modest references to this type of cheese, Rushan is an example of an ethnic dairy preparation. With regard to the ways this product can create this product can cook cooksUnderstand the whole spectrum of roles that cheese plays in world cuisine. Knowledge of this meal may also be useful in creating global kitchen surveys for modern culinary audiences. Many of them would classify Rushana as hard cheese and not soft cheese because of the way it is commonly produced, and the end result where the rubber texture of cheese is only useful for specific types of meals.