Rushan (literally “milk fan”) is a cow’s milk cheese of Yunnan, China. It is traditionally made by the Bai people. It is flat and has a leathery texture.

It may be served fried or grilled and rolled up on a stick. It can also be deep-fried, making the cheese changes its texture and becomes somewhat flaky. There are many other cooking methods for Rushan such as dry-frying, baking, boiling, stir-frying, and deep-frying, etc. Rushan is easily found on the streets and in restaurants.

We wanted to try the grilled version but it was so expensive, even if it’s by the street vendors. Luck was on our side when we dined in a family-run restaurant in Dali. They recommended the deep-fried version to us and was reasonably-priced, so we ordered it. Plus, it was freshly-made! I really liked it – tastes exactly like cheese but crisp and very light!