Randy Chandler
Chinese food is often not associated with cheese, and East Asian food in general rarely includes cheese. This is partly due to historical and cultural reasons, as well as the prevalence of lactose intolerance among East Asians. However, there are some types of cheese that are traditionally made and consumed in certain regions of China, such as Yunnan and Inner Mongolia, and by various ethnic minorities. With increasing Western influences, cheese is gradually becoming more common in Chinese cuisine, and some people experiment with adding cheese to their Chinese dishes.
| Characteristics | Values |
|---|---|
| Cheese in China | Not common; considered an exotic Western ingredient |
| History | Evidence of cheese consumption and production in ancient China; Medieval Mongols were experts in preserving dairy products |
| Consumption | Chinese consumers are increasingly embracing dairy; the Chinese cheese market exceeded $1 billion USD in 2021 |
| Lactose Intolerance | High prevalence of lactose intolerance among the Chinese population (up to 90%) |
| Traditional Cheeses | Ru Shan, Ru Bing, Nguri, nai doufu ("milk tofu"), eezgii, aaruul |
| Regions | Yunnan, Inner Mongolia, Deqin, Kunming |
| Ethnic Groups | Bai, Yi, Tibetan |
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What You'll Learn
- Chinese food rarely contains cheese, but Parmesan is sometimes used on leftovers
- Most Chinese people are lactose intolerant, so dairy products are uncommon in Chinese food
- In the past, nomadic tribes in China made their own cheese, but this is less common now
- Traditional Chinese cheese includes chura, made by adding acid to cow's or female yak's milk
- Some Chinese restaurants in America serve dishes with cheese, such as mussels or crab legs
Chinese food rarely contains cheese, but Parmesan is sometimes used on leftovers
While China has its own unique cheeses, such as ru shan, ru bing, and nguri, which are made from cow's or goat's milk, the country is not known for its cheeses. In fact, most Chinese people don't traditionally consume cheese, and dairy is not a significant part of Chinese food culture. This is largely due to lactose intolerance, which affects up to 90% of the population. As a result, Chinese cuisine rarely includes cheese, and the same is true of Americanized Chinese food.
However, as tastes and cuisines change, cheese may gradually become more accepted in Chinese cuisine. In the meantime, some people have experimented with adding cheese to their Chinese leftovers. For example, sprinkling Parmesan or Parmigiano-Reggiano cheese on leftover Chinese food has been reported as a tasty combination.
While it may seem unusual to combine cheese with Chinese dishes, it is not unheard of, especially in areas with a diverse population. For instance, in regions where Hispanics reside, some Chinese restaurants offer dishes like cheese and meat enchiladas, pizza, and baked fish with a cheese topping, in addition to traditional Chinese dishes. These adaptations may reflect a Mexican influence on local Chinese cuisine.
Additionally, China has a long history of dairy consumption, dating back to ancient times. Medieval Mongols, for instance, were skilled at preserving dairy products, as evidenced by Marco Polo's observations of powdered milk used by Mongol soldiers in the 13th century. Furthermore, dried cheese curd balls discovered in a 4,000-year-old tomb in western China suggest that cheese was part of ancient Chinese diets.
Today, China's cheese market is growing, surpassing $1 billion USD in value in 2021, and it is expected to continue expanding. As dairy becomes more popular in China, it will be interesting to see how this influences the country's cuisine and whether cheese will eventually become a more common ingredient in Chinese dishes.
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Most Chinese people are lactose intolerant, so dairy products are uncommon in Chinese food
While China has a long history of cheese-making, dairy products are not commonly associated with Chinese food. This is because most Chinese people are lactose intolerant and react poorly to dairy. It is estimated that up to 90% of the population experience some degree of lactose intolerance. As a result, dairy products are uncommon in Chinese cuisine, and cheese is rarely used in Chinese dishes, including Americanized Chinese food.
However, cheese has been a part of China's food history, especially in certain regions. In Inner Mongolia, for example, nomadic families traditionally made cheese from their own milk. Today, some of this cheese-making tradition persists, with small factories producing cheeses based on the region's traditional foods. Yunnan province is also known for its cheeses, including ru shan and ru bing, made from cow's and goat's milk, respectively. In medieval times, cheese was available across China, and several Chinese books from the 1500s include recipes for making and cooking with cheese.
Cheese is also becoming more popular in China. Dairy products, once considered exotic Western ingredients, are now commonly used in coffee shops serving elaborate cappuccinos and American-style dishes. The Chinese cheese market is growing, surpassing $1 billion USD in value in 2021 and projected to exceed $1.6 billion by 2026. This increasing demand for dairy may lead to cheese becoming more commonly associated with Chinese cuisine in the future.
While cheese is not traditionally used in Chinese cuisine, there are some modern exceptions. For example, Cream Cheese Crab Rangoon is a Chinese dish that incorporates cheese. Additionally, in areas with a large Hispanic population, Chinese restaurants may serve dishes like cheese and meat enchiladas, pizza, and baked fish with a cheese topping, reflecting the influence of Mexican cuisine.
In conclusion, while China has a historical and regional cheese-making tradition, dairy products are not commonly used in Chinese cuisine due to the high prevalence of lactose intolerance among the population. However, with the increasing popularity of dairy in China and the growing cheese market, the association between cheese and Chinese food may evolve in the future.
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In the past, nomadic tribes in China made their own cheese, but this is less common now
While cheese is not commonly associated with Chinese cuisine, it does have a long history in the country. In the past, nomadic tribes in China, such as the Mongols, made their own cheese. This tradition of cheesemaking can be traced back thousands of years, with dried cheese curd balls found in a 4,000-year-old tomb in western China. Medieval Mongol soldiers carried powdered milk for sustenance, showcasing their expertise in preserving dairy products.
One traditional cheese-making method involved stretching cow's milk curds into thin sheets, wrapping them around bamboo sticks, and drying them in the sun, resulting in a cheese called ru shan or "milk fans." Another variety, ru bing or "milk cake," is made from goat milk and is found in central Yunnan. It has a firm texture similar to Indian paneer and is often heated in a wok or steamed.
However, the practice of cheesemaking among nomadic tribes in China has declined in recent times. China's push for modernization has encouraged people in regions like Inner Mongolia to abandon nomadic life and move to cities. As a result, cheese production has shifted from traditional home-made methods to small factories, where cheeses are made using a base called nai doufu or "milk tofu."
While dairy products were once a regular part of China's medieval diet, they are not commonly consumed today. A large proportion of the Chinese population experiences lactose intolerance, making dairy products less popular. However, dairy consumption is increasing in China, with the cheese market surpassing $1 billion USD in value in 2021 and projected to grow further.
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Traditional Chinese cheese includes chura, made by adding acid to cow's or female yak's milk
Although China is not known for its cheeses, dairy was once a regular part of the country's medieval diet, and cheese was available across China for centuries. In fact, several Chinese books from the 1500s include recipes for making cheese by adding acid to milk.
One traditional Chinese cheese is chura, which is made by adding acid to cows or female yaks' milk. Chura is also known as chhurpi, which is considered the world's hardest cheese. Chura is a traditional product of the highlands of the Eastern Himalayas, where it is made by pastoralists. It is a protein-rich cheese with a smoky flavour and hard consistency that becomes chewier the longer it is chewed. Chura is made from the milk of a chauri, which is a cross between a male yak and a female cow. It is a popular snack in parts of eastern India, Nepal, and Bhutan.
In Inner Mongolia, each family or community would traditionally make their own cheese from their milk as part of their daily food preparation. However, as the region has modernised, an increasing proportion of the cheese in Inner Mongolia is now made in small factories. Some of these cheeses are based on traditional recipes, while others use a base called nai doufu ("milk tofu") to make a variety of shapes and snacks, including some flavoured with dried fruits.
In Yunnan, a province with a diverse population of 25 officially recognised ethnic groups, there are several kinds of cheese. The two best-known are rǔshān and rǔbǐng. Rǔshān, meaning "milk fan" in Mandarin, is made by coagulating cow's milk with acidic quince juice or soured buttermilk, and then stretching the heated curds into thin sheets to be dried. These sheets are then fried or grilled and served as street food, sometimes with sweet toppings like condensed milk, fruit, or rose jam. Rǔbǐng, on the other hand, is traditionally made from goat milk and has a firm texture similar to Indian paneer. It is often served layered with slices of local ham, steamed, and dressed with a thin cornstarch and water sauce.
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Some Chinese restaurants in America serve dishes with cheese, such as mussels or crab legs
While cheese is not typically associated with Chinese cuisine, some Chinese restaurants in America serve dishes with cheese. For example, one person described a dish from their local Chinese buffet that included "crab legs, celery, some other stuff (maybe shrimp?), and some white sauce - topped with cheese". This may seem unusual, given that Chinese food rarely contains cheese due to high rates of lactose intolerance among Chinese people and the fact that dairy is not a significant part of traditional Chinese food culture.
However, it is important to note that there is a history of cheese consumption in China, particularly in certain regions and among specific ethnic groups. For instance, in Inner Mongolia, each family or community used to make their own cheese as part of their daily food preparation. While modernization has led to a decline in this tradition, small factories in the region still produce cheese, including some based on traditional recipes. Additionally, in Yunnan province, home to 25 of China's officially recognized ethnic groups, several kinds of cheese are produced, including rǔshān and rǔbīng. Rǔshān, also known as "milk fan" in Mandarin, is made by coagulating cow's milk with acidic quince juice or soured buttermilk and then stretching the heated curds into thin sheets that are dried and fried or grilled. Rǔbīng, on the other hand, is traditionally made from goat milk and has a texture similar to Indian paneer.
Furthermore, dairy products have become increasingly popular in China in recent years, with milk and yogurt commonly consumed throughout the country. Milk is used in certain traditional Chinese desserts, such as almond tofu jelly and steamed milk, and is also popular in beverages like milk tea, yin-yeung (a mixture of coffee and tea), and bubble tea. Parmesan and mozzarella cheese are even used as toppings for "baked rice" in Hong Kong, and fluffy baked cheese cake is a popular dessert in Hong Kong and Taiwan bakeries. These incorporations of dairy into Chinese cuisine suggest that the absence of cheese in American-style Chinese food may have more to do with the evolution of this specific culinary tradition than the inherent incompatibility of cheese with Chinese flavours.
Nevertheless, the inclusion of cheese in some Chinese dishes served in America represents a unique fusion of culinary influences, reflecting the creativity and adaptability of Chinese cuisine to new ingredients and cultural influences.
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Frequently asked questions
There is no traditional Chinese dish that uses cheese as an ingredient. This is because the majority of Chinese people are lactose intolerant and dairy is not a large part of Chinese food culture. However, some Chinese dishes that have Western influences may use cheese. For example, Parmesan and mozzarella cheese is used as a topping for 'baked rice' in Hong Kong.
Some people have suggested that Parmesan or Parmigiano-Reggiano can be used as a topping for Chinese food leftovers. Mozzarella is another option, as it is a mild, fresh cheese that can go well with more delicate flavours.
There are several kinds of cheese produced in China, especially in Yunnan, which is home to a few different types of cheeses. The best-known are rǔshān and rǔbǐng. Rǔshān is made from cow's milk coagulated using acidic quince juice or soured buttermilk, and the heated curds are stretched into thin sheets and wrapped around bamboo poles to dry. These are then fried and sprinkled with sugar or grilled and rolled on a stick as street food. Rǔbǐng is made from goat, sheep, or cow's milk, with goat and sheep milk being more typical.
Chinese restaurants typically do not serve any dishes that contain cheese, as cheese is not a traditional ingredient in Chinese cuisine. However, some Chinese restaurants that serve Western-influenced dishes may use cheese in their dishes.
