Kamil Perry
Parmesan cheese is a hard Italian cheese with a nutty, salty flavor and a granular texture. It is made from skimmed or partially skimmed cow's milk and is aged for at least 12 months. Parmesan cheese is a popular ingredient in Italian cuisine and is often used as a topping for pasta dishes. But how do you ask for it in Mandarin? The general term for cheese in Mandarin is 奶酪 (Nai Lao), which literally translates to 'curdled milk'. However, there are several other ways to say cheese in Mandarin, including 芝士 (Zhi Shi), a new buzzword in China used to designate Western-style cheeses. Other options include 起司 (Qi Si) and 乾酪 (Gan Lao), with regional variations in Singapore and Taiwan.
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What You'll Learn
- Zhi shi (芝士) is a new buzzword in China for Western-style cheese
- Nai lao (奶酪) is the direct translation of 'curdled milk'
- Qie qi (切达奶酪) is the Mandarin term for cheddar cheese
- Popular Chinese cheeses include Chura Kampo, a hard Tibetan yak cheese
- In Taiwan, qi si (起司) is a phonetic translation of cheese
Zhi shi (芝士) is a new buzzword in China for Western-style cheese
In Mandarin, the word for cheese is "Nai Lao" (奶酪), which literally translates to "curdled milk". However, a new buzzword for Western-style cheese, mostly European and American, has emerged: "Zhi shi" (芝士). This term is now widely used in China as the country experiences a growing appetite for cheese.
Historically, cheese was not a typical part of the Chinese diet. Dairy products were considered exotic Western ingredients, and most people in the country had never tried cheese a couple of decades ago. However, with the growing popularity of Western food like pizza, spaghetti, cheesecake, and sandwiches, cheese is becoming an integral part of Chinese cuisine. Chinese chefs, food influencers, and bloggers are increasingly incorporating cheese into their recipes, and it is even being added to school lunch menus in Shanghai's primary schools.
The annual per capita consumption of cheese in China is currently only 0.1 kilogram, far below the consumption levels in other countries like Japan (2.4 kg), South Korea (2.8 kg), the United States (15 kg), and Europe (18.6 kg). However, the Chinese market for dairy products is rapidly growing. Between 2016 and 2021, China's dairy and milk formula markets are expected to grow by 10 and 25 percent, respectively. This increasing demand has created new opportunities for exporters in New Zealand, Europe, Australia, and the United States.
While China is not traditionally known for its cheeses, there are some local varieties, especially in the southwestern province of Yunnan. "Ru bing" (乳饼), or "milk cake," is a goat or sheep's milk cheese from Yunnan. It is often made by the Yi minority and can be grilled or deep-fried. "Rushan" (乳扇), also from Yunnan, is made from cow's milk and has a leathery texture. In the city of Kunming, diners enjoy small squares of griddled "ru bing," dipped in sugar. In the tourist town of Dali, a similar cheese called "ru shan" or "milk fans" is grilled over coals and served with rose petal jam.
As China's cheese market continues to grow, it will be interesting to see how this new buzzword, "Zhi shi," influences the country's culinary landscape and whether local cheese varieties will gain popularity alongside Western-style cheeses.
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Nai lao (奶酪) is the direct translation of 'curdled milk'
The Mandarin word for cheese is "Nai lao" (奶酪). This literally translates to "curdled milk". While the term "Zhi shi" (芝士) is also used to refer to cheese, this is a more recent buzzword used to designate Western-style cheese, particularly European and American cheeses.
In Mandarin, the word "Nai lao" is a direct translation of curdled milk. This is because the characters "奶" and "酪" mean "milk" and "curdled" respectively. The word "curdle" refers to the process of milk changing from a liquid to a solid form, often as a result of an acidic substance being introduced. For example, milk can be curdled by adding an acid such as lemon juice or vinegar, which causes the milk proteins to coagulate and form curds. This process is often used in cheese-making, and the resulting curds can be pressed and aged to create different varieties of cheese.
In Chinese cuisine, curdled milk is used in several traditional dishes and desserts. One example is "Rubing" (乳饼) or "milk cake", a type of goat or sheep's milk cheese from Yunnan Province in southwestern China. Another example is "Chura Kampo", a hard Tibetan cheese made from yak's milk. In addition, a popular Chinese hot dessert called "ginger milk curd" or "ginger milk pudding" is made by combining cow's milk with ginger juice, resulting in a soft and wobbly pudding-like texture. This dessert originates from Shawan Ancient Town in the Guangdong Province of southern China.
While the term "Nai lao" is commonly used to refer to cheese in Mandarin, it is important to note that there may be regional variations in different parts of China and Taiwan. For example, in Taiwan, the term "Qi shi" (起士) or "Qi si" (起司) may be more commonly used to refer to cheese, while "Nai lao" may be specifically associated with milk pudding rather than cheese. Nonetheless, "Nai lao" remains a widely recognized term for cheese in Mandarin and is used in various contexts, including cooking and food-related discussions.
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Qie qi (切达奶酪) is the Mandarin term for cheddar cheese
Cheese consumption in China is on the rise, with the country's dairy and milk formula markets projected to grow between 2016 and 2021. This has resulted in an increasing demand for cheese, with exporters from New Zealand, Europe, Australia, and the United States tapping into the burgeoning Chinese market.
While the traditional Mandarin term for cheese is "nai lao" (奶酪), which translates to 'curdled milk', a new word has emerged to describe Western-style cheeses, predominantly from Europe and America. This term is "zhi shi" (芝士), and it has become a buzzword in China, reflecting the growing popularity of cheese in the country.
In Mandarin, different terms are used to refer to specific types of cheese. For instance, "qie qi" (切达奶酪) is the Mandarin term for cheddar cheese. This term distinguishes cheddar cheese from other varieties, such as those produced in China or imported from Western countries.
The adoption of the term "qie qi" for cheddar cheese in Mandarin underscores the increasing familiarity and appreciation of cheese in China. As Chinese consumers develop a taste for cheese, both domestic and international producers have an opportunity to cater to this emerging market. The inclusion of cheese in school lunch menus and its integration into Chinese cuisines, such as vegetable buns and seafood fried rice, further highlight the growing presence of cheese in the country's culinary landscape.
While "qie qi" specifically refers to cheddar cheese, the broader vocabulary of cheese terminology in Mandarin, including "nai lao" and "zhi shi," showcases the language's adaptability in incorporating new culinary concepts and products. This linguistic evolution mirrors the evolving tastes and dietary preferences of Chinese consumers.
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Popular Chinese cheeses include Chura Kampo, a hard Tibetan yak cheese
The Mandarin word for cheese is 'Nai Lao' (奶酪), which literally translates to 'curdled milk'. The term 'Zhi Shi' (芝士) is a more recent buzzword used to designate Western-style cheese, particularly European and American cheeses. The annual per capita consumption of cheese in China is currently only 0.1 kilogram, but it is a rapidly growing market for dairy products. The popularity of Western foods like pizza, spaghetti, cheesecake, and sandwiches has led to cheese becoming an ingredient in Chinese cuisine.
Chinese cheeses include 'Chura Kampo', a hard Tibetan cheese made from yak's milk. Small pieces of Chura Kampo are eaten similarly to how candy bars are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that are chewed for a long time. Chura Kampo is made from the curds left over from boiling buttermilk, and it has a dry, firm, and dense texture.
Other Chinese cheeses include 'Rubing' (乳饼), or 'milk cake', a goat or sheep's milk cheese from Yunnan province in China's southwest; 'Nguri', from the province of Fujian made with buffalo's milk; and 'Rushan' (乳扇), from Yunnan made from cow's milk, which has a leathery texture.
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In Taiwan, qi si (起司) is a phonetic translation of cheese
There are several ways to say 'cheese' in Mandarin, including 奶酪 (náilào), which literally translates to 'curdled milk'. This term is also used to refer to fermented dairy products such as Imperial yogurt. Another term for cheese in Mandarin is 芝士 (zhī shì), a more recent buzzword used to designate Western-style cheeses, particularly European and American varieties.
In Taiwan, however, the term 起司 (qǐ sī) is used for cheese. This is a phonetic translation of cheese, and is one of several terms used to refer to the dairy product in Mandarin, including 奶酪 (náilào), 芝士 (zhī shi), and 乾酪 (gān lào). The use of these terms may vary depending on region and personal preference. For example, in mainland China, 奶酪 (náilào) is commonly used to refer to milk pudding, while in Taiwan, it is used to refer to cheese.
The increasing popularity of Western food in China, such as pizza, spaghetti, cheesecake, and sandwiches, has led to a growing demand for cheese. Chinese chefs, food influencers, and bloggers are incorporating cheese into their recipes, and it is being added to school lunch menus in Shanghai. China's consumption of cheese is outpacing its domestic supply, creating opportunities for exporters in New Zealand, Europe, Australia, and the United States. At the same time, Chinese dairy companies are investing overseas to secure supplies of cheese and other dairy products.
The annual per capita consumption of cheese in China is currently low compared to other countries, at only 0.1 kilogram per person. However, the Dairy Industry Association predicts significant growth in the Chinese market for dairy products, with a projected increase of 10% and 25% in the country's dairy and milk formula markets, respectively, between 2016 and 2021. This, along with the influence of media and the revival of local and regional foods, is contributing to the growing presence of cheese in Chinese cuisine.
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Frequently asked questions
The word for Parmesan cheese in Mandarin is the same as the general word for cheese, which is "Nai Lao" (奶酪).
Other ways to say cheese in Mandarin include 芝士 ("Zhi Shi"), 乳酪 ("Ru Lao"), and 干酪 ("Gan Lao").
The Mandarin word for cheese, "Nai Lao" (奶酪), literally translates to 'curdled milk'.
