Andy Montoya
Cheese is not a staple of East Asian diets, and it is not commonly found in Chinese cuisine. There are several reasons for this, including the fact that many East Asians are lactose intolerant, and that cows were traditionally used as working animals rather than for milk. However, there is a growing market for cheese in China, and some of China's ethnic minorities have long traditions of herding dairy-producing animals and making cheese. Additionally, there is evidence of cheese in medieval Chinese literature, and some traditional Chinese dishes, such as dumplings, were once made with cheese.
| Characteristics | Values |
|---|---|
| Annual per capita consumption of cheese in China | 0.1 kg |
| Annual per capita consumption of dairy products in China | 36 kg |
| Percentage of Chinese cheese-eaters in 2017 | 17% |
| Predicted market value of cheese sales in China in 2026 | $1.6 billion |
| Chinese cheese market value in 2021 | $1 billion |
| Percentage of Chinese dietary guidelines recommending dairy consumption | 300 grams of dairy a day |
| Chinese cheese types | rǔshān, rǔbǐng, nguri, niúrǔ, dumplings stuffed with cheese |
| Chinese cheese-making regions | Yunnan, Inner Mongolia, Guangdong, Fujian, Shanghai |
| Chinese ethnic minorities with a history of cheesemaking | Bai, Tibetan, Mongol, Yi, Sani, Han |
| Western cheese types popular in China | Harbourne Blue, Stichelton, Ardrahan, Milleens, Brie de Meaux |
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What You'll Learn
- Chinese food with cheese is not common due to lactose intolerance and the view of cows as work animals
- Western culinary influences have introduced cheese to Chinese culture, but it remains a novelty
- Chinese dietary guidelines advise adults to consume 300 grams of dairy per day, but cheese consumption is low
- Chinese consumers are embracing dairy more and more, with the cheese market growing rapidly
- There are traditional Chinese cheeses, such as ru shan and ru bing, made by ethnic minorities
Chinese food with cheese is not common due to lactose intolerance and the view of cows as work animals
While cheese is not a traditional component of East Asian diets, including Chinese cuisine, it is gaining popularity. The annual per capita consumption of cheese in China is only 0.1 kilogram, far below that of other countries like Japan, South Korea, and the United States. However, cheese sales in China are expected to grow, and the country is now the world's biggest importer of dairy products.
Historically, dairy products were associated with nomadic people living on the fringes of China. The Han Chinese, the country's primary ethnic group, avoided eating dairy due to lactose intolerance and the perception of cows as work animals. Many East Asians are lactose intolerant, and the idea of consuming dairy products is not culturally ingrained. Tofu, produced for thousands of years, is often referred to as "Chinese cheese" and provides similar nutrients, like calcium, that dairy would provide in other cuisines.
However, there is a growing interest in cheese among younger generations in China, influenced by Western culinary trends. Some Chinese chefs are experimenting with artisanal cheeses from other countries, and traditional Chinese dishes like dumplings with cheese fillings are being rediscovered. Additionally, there are regional cheeses produced by Han communities and various ethnic minorities in China with long traditions of herding dairy-producing animals.
The increasing demand for dairy in China has had environmental and economic impacts globally. The massive rise in dairy herd sizes in countries like New Zealand, a major exporter to China, has negatively affected freshwater quality. At the same time, the success of dairy companies like Fonterra, which accounts for a significant portion of China's dairy imports, underscores the growing market for dairy products in the country.
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Western culinary influences have introduced cheese to Chinese culture, but it remains a novelty
While cheese is not a traditional component of East Asian diets, Western culinary influences have introduced cheese to Chinese culture. However, it remains a novelty, and cheese consumption in China is still relatively low compared to other countries.
Historically, dairy products were associated with the nomadic people who lived on the fringes of China and were considered fearful barbarians. The Han Chinese, who make up 91% of China's population, avoided consuming dairy altogether, mainly due to lactose intolerance. Many East Asians are lactose intolerant, and this intolerance is also present in a significant portion of the Chinese population today. As such, dairy products were not a staple in the Chinese diet.
However, there is evidence that cheese has been present in some regions of China for centuries. Some Chinese ethnic minorities, such as the Bai people in Yunnan Province, have long traditions of herding dairy-producing animals and making various types of cheese, such as rǔshān and rǔbǐng. Additionally, cheese is referenced in medieval Chinese literature, and there were once thriving cheese industries in Shanghai and other parts of China, with recipes for dishes like cheese-filled dumplings.
In recent years, influenced by Western cultures, Chinese dietary habits have started to change. Chinese parents have begun feeding milk to their children, and the younger generation has developed a taste for cheese, particularly imported varieties. The Chinese cheese market is growing, and there is a push to encourage dairy consumption in the country. However, the kind of cheese that appeals to Chinese tastes tends to differ from typical American or European preferences, with a preference for highly pungent or processed cheeses.
While Western influences have introduced cheese to Chinese culture, it remains a novelty for many. The integration of cheese into Chinese cuisine is still evolving, and it will be interesting to see how cheese consumption and cheesemaking develop in China in the future.
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Chinese dietary guidelines advise adults to consume 300 grams of dairy per day, but cheese consumption is low
While Chinese dietary guidelines recommend that adults consume 300 grams of dairy per day, cheese consumption remains low in the country. This is partly due to the fact that cheese is not a traditional part of the Chinese diet. Historically, dairy products were associated with nomadic people who lived on the fringes of China and were considered fearful barbarians. As a result, the Han Chinese avoided consuming dairy products, and this cultural aversion has persisted to the present day.
However, there is evidence that cheese has been a part of Chinese cuisine in some regions and among certain ethnic minorities for centuries. For example, in the book "Mr. Song's Book of Nourishing Life," which chronicles the foods of eastern Jiangsu Province (present-day Shanghai), there is a recipe for dumplings stuffed with cheese, poppy seeds, scallions, and spices. Additionally, traditional Mongolian and Tibetan cheeses, which are typically dried into hard pieces for easy transportation and storage, have been a staple food source for nomadic communities within China's borders.
In recent years, exposure to Western culture and influences has led to a gradual increase in dairy consumption in China, particularly in coastal and northern cities. Chinese parents have begun feeding milk to their children, and the purchasing power of this generation has contributed to rising worldwide milk prices. However, cheese and butter remain relatively new to the Chinese diet, and consumption of these products is still quite low compared to other dairy products such as milk and yogurt.
Despite the low consumption of cheese in China, there are some traditional Chinese dishes that incorporate this ingredient. In addition to the aforementioned cheese dumplings, there are also recipes for stews, steamed dishes, and pastries that include cheese. Furthermore, in the province of Yunnan, a type of cheese called ru shan is commonly served grilled or deep-fried, resulting in a puffy and crunchy texture similar to Thai shrimp chips.
While cheese may not be a staple in the Chinese diet, there is a growing interest in exploring and incorporating this dairy product into their culinary traditions, even if it is met with mixed reactions from local chefs and food enthusiasts.
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Chinese consumers are embracing dairy more and more, with the cheese market growing rapidly
While cheese is not a traditional component of East Asian diets, Chinese consumers are increasingly embracing dairy products. The country is now the world's biggest importer of dairy, with a younger generation keen to try cheeses from overseas. This shift is partly due to Western culinary influences, as well as the belief that dairy promotes faster growth and taller heights in children, which the Chinese government deems desirable.
Historically, dairy products were associated with nomadic people living on the fringes of China. These nomads relied on dairy as a precious nutritional resource, and when they arrived in western China, they brought cheese with them. Dried cheese curd balls have been found in a 4,000-year-old tomb in western China. Additionally, cheese is referenced in medieval Chinese literature, and there are records of a thriving cheese industry around Shanghai in the 16th century, with recipes for dishes like cheese-filled dumplings.
Today, China's ethnic minorities continue to make cheese, and some regional cheeses are produced by Han communities. However, overall consumption remains low compared to other countries. In 2019, the annual per capita consumption of cheese in China was only 0.1 kg, far below the 2.4 kg in Japan, 2.8 kg in South Korea, and 15 kg in the United States. Nevertheless, the Chinese cheese market is growing rapidly, with sales expected to increase by US$4 billion over a single year, and the number of Chinese cheese eaters is rising.
The types of cheese that appeal to Chinese tastes tend to be either very pungent or highly processed, similar to the flavours of American fast food. For example, the cheeses that locals in Shaoxing found most palatable were Harbourne Blue and Milleens, a washed-rind variety with a farmyard aroma. On the other hand, they disliked Brie due to its strong smell.
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There are traditional Chinese cheeses, such as ru shan and ru bing, made by ethnic minorities
While cheese is not a traditional component of East Asian diets, there are indeed traditional Chinese cheeses, such as ru shan and ru bing, made by ethnic minorities.
Ru shan and ru bing are two of the best-known types of cheese from Yunnan, a province that borders Myanmar, Laos, Vietnam, and the Tibetan Autonomous Region. The dozens of ethnic groups that live in the area had very little contact with other parts of China before the 1950s and have largely maintained their distinct foodways.
Ru shan, or "Mozzarella of the East," has been produced by the Bai people for an unknown length of time, though it was referenced in 1641. It can be served grilled or deep-fried until puffy and crunchy. Ru bing, or "milk pancake," is made by the Bai people and some other ethnic minorities such as the Yi. It is made from goat, sheep, or cow's milk, with goat and sheep being more typical.
In addition to these regional cheeses, there is also a history of cheesemaking among ethnic minorities in remote rural communities. For example, dried cheese curd balls have been found in a tomb in western China dating to 4,000 years ago. Cheese is also referenced in medieval Chinese literature, and there was once a thriving cheese industry around Shanghai, with 16th-century recipes for dishes such as cheese-filled dumplings.
While cheese is not a common part of the modern Chinese diet, there is a growing interest in dairy products, including cheese, among younger generations. The Chinese cheese market is expected to exceed $1.6 billion by 2026, and the country is now the world's biggest importer of dairy products. However, the lack of cheese in traditional Chinese cuisine is likely due to a combination of factors, including the traditional use of cows for work rather than dairy, lactose intolerance, and the availability of soy as a source of protein.
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Frequently asked questions
While cheese is not a traditional component of East Asian diets, there are a few Chinese dishes that incorporate cheese. In Yunnan, a province in China, there are two types of cheese: ru shan and ru bing. Ru shan can be served grilled or deep-fried, and ru bing, or "milk pancake", is made from goat, sheep, or cow's milk. There is also a 16th-century recipe for cheese-filled dumplings from Shanghai.
There are several reasons why cheese is not commonly used in Chinese cuisine. Firstly, many East Asians are lactose intolerant, making dairy products difficult to digest. Secondly, cows were traditionally used for work rather than for milk in China. Additionally, dairy products were associated with nomadic people who lived on the fringes of China and were regarded as fearful barbarians.
Yes, yogurt and milk are commonly consumed in China. Tofu, which is often referred to as "Chinese cheese", is also a staple in the Chinese diet and provides some of the same nutrients as dairy products.
Some Chinese cheeses, such as niúrǔ from Guangdong and Fujian, are similar to Italian buffalo mozzarella. However, it is made from the milk of water buffalo and curdled with vinegar.
Yes, the consumption of cheese and other dairy products is on the rise in China. The Chinese cheese market was valued at $1 billion USD in 2021 and is expected to exceed $1.6 billion by 2026. This increase is likely due to the influence of Western culinary traditions and the belief that dairy promotes faster growth and taller heights in children.
