At the table
Let it cool slightly, then take small bites from the roll, keeping clear of the skewer’s point.
Contains cow’s milk. Check added syrup and toppings if you have allergies.
This entry describes grilled rushan with rose syrup. Sweetness and toppings vary; fried rushan has a different texture.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Rushan is also fried or used in tea, but those are separate preparations.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Milky and rose-sweet.
- Chili heat
- Texture
- Warm and soft.
- How it’s made
- Grill the dried sheet, brush and roll.
Rushan is also fried or used in tea, but those are separate preparations.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Yunnan.
Ask if they have it first
请问你们有烤乳扇吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Dali’s milk cheese on a skewer
This account describes a tradition or story, rather than an established historical fact.
Rushan is a thin sheet of cow’s-milk cheese associated with the Bai communities around Dali. Acidified liquid sets the milk into curds, which are stretched into sheets and dried. Grilling softens the sheet so it can curl into a roll. Rose syrup brings floral sweetness to the milky flavor. This grilled version is a familiar street snack in Dali; fried rushan and cheese served with tea are different ways to enjoy the same ingredient.