You normally don’t think of “Chinese food” and “good cheese” in the same sentence. A fresh goat cheese called 乳饼 rǔbǐng, however, is one of the well-loved specialties of Yunnan cuisine. It comes from the Bai and Sani minorities of Yunnan province, and is made by heating fresh goat’s milk with a souring agent until firm, then either pan-fried or steamed before serving.
You also don’t normally think of eating cheese and sugar together, outside of cheese cake or manchego with quince paste. At South Silk Road in Qianhai, I recently had a dish of pan-fried goat cheese served with a side of sugar and another side of salt mixed with cracked black pepper. By itself, the cheese is already good, like a firmer, crispier paneer or even mozzerella. With the sugar and salt mixture on top, it was sublime. For a moment I wanted to plop it on sliced baguette and drizzle olive oil over it (sacriledge?). Then I realized how good it already was by itself, or with Yunnan ham and stir-fried greens.
South Silk Road is by no means the only restaurant that serves rūbīng, since it is as much a Yunnan restaurant staple as cross-the-bridge noodles. But if you’re ever in the Houhai/Qianhai area, stop by S’Silk Road for the gorgeous lakeside views while dining. And to sample the best (okay, the only, but still delicious) cheese China has to offer.
South Silk Road
19 Lotus Lane, Shichahai,
Houhai, Beijing
什刹海莲花巷甲19号
Yay! I’ve been telling people for years that my first exposure to goat cheese was in 1985 in a Kunming restaurant, but could never find outside confirmation (was I dreaming? it was a long time ago, after all). This dish is *exactly* as I remember it. Thanks for the post.
I’m very curious to try this, because I love halloumi, and I wonder how they compare.
I’ve got some in my fridge SOOOO good pan fried with some sumac and some pita and maybe a lemon wedge tasty cheese indeed!!
I want to know if you can eat this cheese uncooked. I want to marinate some of it like a pickled feta bt is it safe to eat as is or should it be cooked??
when you get out to Western China where yaks are important livestock, they also serve yak rubing alongside yak meat.
Yak cheese! Wow, I learn about something new everyday. How does it taste?
like my title says you can eat it uncooked
My mom is from Yunnan and she always raves about this cheese as my aunts/uncles and cousins
I was too young when i was last in Kunming (mid 80′s) so i dont remember it, just decided to google it and wow… so many sites about it
guess i’ll have to get my hands on some and finally give it a try
there’s also a ru shan cheese from Yunnan as well that’s very popular