Kamil Perry
Cheese is rarely used in Chinese cuisine, with many Chinese people considering it unappealing or unpleasant. Historically, cheese consumption in China was limited to nomadic tribes living on the fringes of society, who were viewed as outsiders or barbarians. As such, eating cheese was associated with an unsavoury lifestyle. However, there is evidence that some form of cheese has been part of Han culture since at least the 6th century, and Chinese books from the 1500s include recipes for cheese-based dishes. In modern times, Chinese people are increasingly consuming dairy products, including cheese, due to the influence of Western culture and beliefs that dairy promotes faster growth and taller heights in children. Nevertheless, cheese consumption in China remains low compared to other regions, with annual per capita consumption at only 0.1 kilograms as of 2019.
| Characteristics | Values |
|---|---|
| History of cheese in China | Cheese was historically consumed by nomadic tribes living on the fringes of China, who were regarded as outsiders or barbarians. |
| Dairy was a regular part of China's medieval diet, and cheese was available across the country for centuries. | |
| Chinese books from the 1500s include recipes for making cheese and cheese-based dishes. | |
| In modern times, cheese is rarely used in Chinese cuisine, including Americanized Chinese food. | |
| Lactose intolerance in East Asia | A significant proportion of the population in East Asia, including China, is lactose intolerant, which contributes to the limited use of cheese in the region's cuisine. |
| Dairy consumption in China | Annual per capita consumption of cheese in China is low (0.1 kg) compared to other countries. |
| Chinese dietary guidelines recommend adults consume 300 grams of dairy per day, and dairy consumption has increased in recent years. | |
| Milk and yogurt are commonly consumed in China, and dairy products are increasingly popular among younger generations. | |
| Cheese production and availability in China | Cheese sales in China are expected to grow, and the country is the world's biggest importer of dairy products. |
| French and American cheese makers do not face significant competition from Chinese cheese producers. | |
| Regional variations in China | In regions like Yunnan and the Tibetan Autonomous Region, cheese is an integral part of the diet, with varieties like ru shan, ru bing, and yak milk cheese being produced. |
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What You'll Learn
- Chinese food rarely contains cheese, but there are some traditional Chinese dishes that use cheese
- In China, there is a big push to encourage dairy consumption, with Chinese dietary guidelines advising adults to consume 300 grams of dairy a day
- Many Chinese people are lactose intolerant, which is one reason why cheese is not a large part of Chinese food culture
- In some regions of China, cheese is an integral part of the diet, such as in the Tibetan Autonomous Region and Yunnan province
- In Hong Kong, Parmesan and mozzarella cheese is used as a topping for 'baked rice', a traditional casserole dish
Chinese food rarely contains cheese, but there are some traditional Chinese dishes that use cheese
Chinese food rarely contains cheese. This is partly due to the lactose intolerance that is common among East Asians. In the past, cows were used for labour in China, and milk-yielding cattle herds were not kept, so dairy was not a common part of people's diets. As a result, eating cheese was historically associated with nomadic tribes living on the fringes of society, who were viewed as outsiders or barbarians.
However, there are some traditional Chinese dishes that use cheese. In the 1500s, several Chinese books included recipes for making cheese and cheese-based dishes, such as stews, steamed dishes, and pastries. For example, Mr. Song's Book of Nourishing Life, which chronicles the foods made in eastern Jiangsu Province (present-day Shanghai), includes a recipe for dumplings stuffed with cheese, poppy seeds, scallions, and spices.
In addition, many of China's ethnic minorities have made cheese for centuries. In Yunnan, which borders the Tibetan Autonomous Region, local cooks make thi, or nai zha in Mandarin, a yak milk cheese with a yellow, buttery-looking rind. This cheese is often hung above a stove, where it absorbs cooking smoke and turns brown as it ages. It is usually eaten on its own or with tea and tsampa, but it can also be used as a filling for steamed buns. In Hong Kong, Parmesan and mozzarella cheese are used as toppings for "baked rice," a traditional casserole dish that likely has British influence.
While cheese is not a staple of Chinese cuisine, its presence is growing. In recent years, influenced by Western lifestyles, Chinese parents have begun to feed milk to their children, and milk is now commonly consumed in China. The country is the world's biggest importer of dairy products, and the number of Chinese cheese-eaters has grown from 15% to 17% in 2017, with further rises anticipated.
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In China, there is a big push to encourage dairy consumption, with Chinese dietary guidelines advising adults to consume 300 grams of dairy a day
China's dietary guidelines have been updated to encourage its citizens to consume more dairy. The Chinese Nutrition Society's 2016 guidelines recommend that each adult should consume 300 grams (equivalent to 300ml) of dairy products per day. This is more than ten times what the average Chinese citizen consumed in 2007. The current consumption is 100 grams, so there is a push to increase dairy intake.
This shift towards greater dairy consumption is part of a wider change in China's diet, with people consuming more meat, sugar, oils, refined grains, and processed foods. The move towards dairy is also influenced by the perception that international dairy products are of higher quality, and the belief that dairy has nutritional benefits, especially for children.
There are regional differences in dairy consumption within China, with urban residents consuming significantly more dairy than those in rural areas. There are also differences based on gender, with females generally consuming more dairy than males.
While cheese is not a traditional part of Chinese cuisine, it is gaining popularity. Cheese consumption per capita in China is still very low, but it is expected to increase. This is partly due to the influence of Western cuisine and the growing popularity of fast-food chains. Cheese is also becoming more snack-like to encourage consumption, and parents are increasingly aware of the nutritional benefits of cheese for their children.
In some regions of China, cheese has been an integral part of the diet for centuries, particularly in ethnic minority areas. For example, in Yunnan, which borders the Tibetan Autonomous Region, yak milk cheese is a local specialty. This cheese is often eaten on its own, with tea, or used as a filling for steamed buns.
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Many Chinese people are lactose intolerant, which is one reason why cheese is not a large part of Chinese food culture
While cheese is gaining popularity in China, it is not a large part of Chinese food culture. One reason for this could be that many Chinese people are lactose intolerant. In fact, according to some sources, the majority of East Asians are lactose intolerant. As cheese is a dairy product, it can be difficult for lactose-intolerant people to digest.
Historically, cheese was present in China, even in areas considered the cradle of the country's civilization. Dairy was a regular part of China's medieval diet, and cheese was available across the country for centuries. Several Chinese books from the 1500s include recipes for making cheese and cheese-based dishes. However, over time, the consumption of cheese became limited to nomadic tribes and ethnic minorities living near China's borders, such as the Mongols and Tibetans and the Bai people in Yunnan Province. In these communities, cheese continues to be an integral part of the diet, with varieties such as rushan, rubing, and yak milk cheese being produced locally.
The lack of cheese in the Chinese diet may also be attributed to cultural and historical factors. Traditionally, cows were used as working animals in China, and villages often had limited animal resources. As a result, milk and cheese were not widely produced or consumed. Additionally, the protein needs of the Chinese population were met through alternative sources such as soy, which is a common ingredient in East Asian cuisine.
In recent years, with the influence of Western culinary trends and a growing awareness of the nutritional benefits of dairy, cheese consumption in China has been on the rise. However, foreign brands dominate the market, and cheese is often viewed as a novelty rather than a staple in the Chinese diet. While cheese may be gaining traction in China, it is still not a significant component of traditional Chinese food culture, especially when compared to other cuisines like the cheese-centric American diet.
Overall, the limited presence of cheese in Chinese cuisine can be attributed to various factors, including lactose intolerance, cultural traditions, historical circumstances, and the relatively recent influence of Western food trends.
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In some regions of China, cheese is an integral part of the diet, such as in the Tibetan Autonomous Region and Yunnan province
In China, cheese is not a common part of the diet for many people, especially in the south and east of the country. This is due to a variety of factors, including the traditional association of cheese with nomadic people considered outsiders or barbarians, the use of cows as work animals rather than for milk, and the prevalence of lactose intolerance among East Asians.
However, in some regions of China, cheese is an integral part of the diet, such as in the Tibetan Autonomous Region and Yunnan province. In these areas, cheese has been a staple food for centuries, and it is made from the milk of yaks, cows, sheep, goats, and even horses.
In the Tibetan Autonomous Region, nomadic families traditionally make a type of cheese called chura during the summer by adding acid to milk from their cows or female yaks (dri). This cheese is then dried and can be eaten as small, firm pieces called chugum, or mixed with tsampa and tea to make a porridge-like dish called pa. Another type of cheese called thi, or nai zha in Mandarin, is made from yak milk by local cooks in the region where Yunnan meets the Tibetan Autonomous Region. This cheese has a yellow, buttery rind that turns brown as it ages when hung above a stove and absorbs the cooking smoke. It is often eaten on its own with tea and tsampa or used as a filling for steamed buns.
Yunnan province is home to several types of cheese, including ru shan and ru bing. Ru shan is a grilled or deep-fried cheese found in the area around Lake Erhai, primarily populated by the Bai people. Inner Mongolia, a northeastern Chinese province, is another region where cheese has been a traditional part of the diet for the Mongolian people. While modernization has led to a shift towards factory-made cheeses, traditional cheeses like nai doufu ("milk tofu") are still produced, often flavoured with dried fruits.
While cheese is not a typical component of Chinese cuisine, Western culinary influences have led to an increasing interest in cheese among younger generations, making China the world's biggest importer of dairy products.
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In Hong Kong, Parmesan and mozzarella cheese is used as a topping for 'baked rice', a traditional casserole dish
In Hong Kong, Parmesan and mozzarella cheese is used as a topping for baked rice, a traditional casserole dish. This fusion of Chinese and Western cuisine is a result of modernisation and exposure to Western cultures, particularly British influence. While cheese is not a traditional component of East Asian diets, including Chinese cuisine, the increasing influence of Western culinary practices has introduced cheese to these cultures.
Historically, cheese consumption in China was limited to nomadic tribes living on the fringes of society, who were often viewed as outsiders or barbarians. This cultural connotation, along with the traditional association of dairy products with nomadic people, contributed to the lack of cheese in mainstream Chinese cuisine. Additionally, the treatment of cows as work animals and the prevalence of lactose intolerance among East Asians further reduced the incorporation of cheese in Chinese food.
However, in recent years, influenced by Western lifestyles, there has been a growing appetite for cheese in China. The country is now the world's biggest importer of dairy products, with a younger generation developing a taste for cheeses from overseas. This shift has led to the inclusion of cheese in some Chinese dishes, such as the baked rice casserole in Hong Kong.
It is worth noting that while cheese may be used as a topping for baked rice in Hong Kong, it is not a common ingredient in Chinese cuisine as a whole. The use of cheese in this dish is an exception rather than the norm, and it is likely that the influence of British culinary practices played a role in its incorporation.
The inclusion of cheese in Chinese cuisine, particularly in Hong Kong, showcases the evolving nature of food cultures and their adaptation to new ingredients and external influences. While cheese may not have been a traditional component of Chinese cuisine, its gradual introduction and fusion with local dishes reflect the dynamic nature of culinary practices.
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Frequently asked questions
Cheese is not a traditional part of Chinese cuisine, but there are some examples of Chinese dishes that incorporate cheese. In Hong Kong, Parmesan and mozzarella are used as toppings for "baked rice" dishes. Additionally, fluffy baked cheesecake is a popular dessert in Hong Kong and Taiwan bakeries.
There are several reasons why cheese is not prevalent in Chinese cuisine. Firstly, historical and cultural factors play a role. Traditionally, dairy products were associated with nomadic people living on the fringes of China, who were regarded as outsiders or barbarians. Secondly, lactose intolerance is common among East Asians, with up to 90% of Chinese people having some degree of lactose intolerance. This makes dairy products difficult to digest for a large portion of the population.
Yes, there are certain regions in China where cheese is more commonly consumed. In Yunnan, near the Tibetan Autonomous Region, you can find "thi" or "nai zha" in Mandarin, which is a yak milk cheese made by local cooks. Cheese is also an integral part of the diet for many of China's ethnic minorities, such as the Han culture.
The Chinese population has a complex perception of cheese. On the one hand, dairy consumption is on the rise in China, with a growing appetite for cheese among younger generations. On the other hand, cheese is still not a favorite food in China, and many Chinese people find the taste of cheese unappealing due to its greasy mouthfeel and lingering aftertaste.
While cheese is not a traditional ingredient in Chinese cuisine, Western culinary influences have introduced cheese to China. However, it is still considered a foreign novelty and is not yet a viable component of local tastes and culture. Some people in China have experimented with incorporating cheese into Chinese dishes, such as adding Parmesan to Chinese food leftovers.
