Rubing
 | This article relies largely or entirely on a single source. (March 2013) |
Rubing (simplified Chinese: 乳饼; traditional Chinese: 乳餅; pinyin: rǔbǐng) is a firm, acid-set, non-melting, fresh goat milk farmer 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.[1] Its Bai name is youdbap, meaning "goat's milk".[1]
Production[edit]
Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năiténg (奶藤; lit. 'milk vine') made from a cultivated vine.[1]
Preparation and serving[edit]
Rubing is most often steamed with local ham or salt beef, or sometimes served pan fried with salt and chilli. It may also be 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.photo It is also pan fried and served with alternative flavourings such as dry chilli powder, salt, and Sichuan pepper powder.
Relationship to other cheeses[edit]
Rubing is roughly similar to paneer and queso blanco, but with the aroma of fresh goat's milk.
See also[edit]
References[edit]
- ^ a b c "Mozzarella of the East: Cheese-making and Bai culture" (PDF). Archived from the original (PDF) on 2017-12-02. Retrieved 2008-02-05.
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