A firm, fresh white cheese from Yunnan, made from goat's milk and pressed into blocks. Mild and a little sour, it holds its shape in the pan like paneer: it is sliced and fried with salt and chili, or steamed with Yunnan ham.
A traditional fresh cheese made by Bai and Yi peoples of Yunnan, made by curdling goat milk with acidic plant juice. Pressed into cakes, eaten fried, grilled or steamed.