📝 About This Recipe
A celebrated treasure of Yunnan province, Rubing is a traditional firm goat milk cheese that possesses the unique quality of not melting when heated. This dish transforms the rustic curd into a sophisticated appetizer with a shatteringly crisp exterior and a warm, creamy, slightly tangy interior. It captures the essence of Southwestern Chinese gastronomy, balancing the rich muskiness of goat milk with a signature dip of spiced salt and Sichuan pepper.
🥗 Ingredients
The Goat Milk Curd
- 400 grams Rubing (Yunnan Goat Milk Cheese) (cut into 1-inch rectangles or triangles, about 1/2 inch thick)
- 1/2 cup Cornstarch (for initial dredging)
The Crispy Batter
- 1/2 cup All-purpose flour
- 1/4 cup Rice flour (provides extra crunch)
- 1/2 teaspoon Baking powder
- 3/4 cup Ice-cold sparkling water (plus more if needed for consistency)
- 1 Egg white (lightly beaten)
- 1 tablespoon Vegetable oil (for the batter mix)
Spiced Dipping Salt (Jiao Yan)
- 2 tablespoons Fine sea salt
- 1 tablespoon Sichuan peppercorns (toasted and finely ground)
- 1/2 teaspoon Dried chili flakes (optional, for a hint of heat)
Frying and Garnish
- 3 cups Neutral frying oil (such as peanut, canola, or grapeseed oil)
- 1 sprig Fresh cilantro (for garnish)
👨🍳 Instructions
-
1
Prepare the spiced salt by toasting the Sichuan peppercorns in a dry wok over medium-low heat until fragrant (about 2-3 minutes). Grind them into a fine powder and mix thoroughly with the sea salt and chili flakes. Set aside.
-
2
Carefully slice the Rubing goat milk curd into uniform pieces. Aim for rectangles approximately 2 inches long, 1 inch wide, and 1/2 inch thick to ensure even cooking.
-
3
Pat the cheese slices very dry with paper towels. Excess moisture will prevent the batter from sticking and cause splattering during frying.
-
4
Place the 1/2 cup of cornstarch in a shallow bowl. Dredge each piece of cheese lightly in the cornstarch, shaking off any excess. This acts as a primer for the batter.
-
5
In a medium mixing bowl, whisk together the all-purpose flour, rice flour, and baking powder.
-
6
Gently whisk in the ice-cold sparkling water, the lightly beaten egg white, and 1 tablespoon of oil. Do not overmix; a few small lumps are fine and will contribute to a craggy, crispy texture.
-
7
Heat the frying oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
-
8
Test the oil by dropping a small bit of batter into it; if it sizzles and rises to the surface immediately, the oil is ready.
-
9
Dip a floured cheese slice into the batter, ensuring it is fully coated, then carefully lower it into the hot oil.
-
10
Fry the cheese in batches of 4 or 5 pieces to avoid crowding the pan, which would drop the oil temperature and result in greasy cheese.
-
11
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until the exterior is a beautiful pale golden brown and incredibly crisp.
-
12
Remove the fried curd with a spider strainer and drain on a wire rack or paper towels for 1 minute.
-
13
While the cheese is still hot, sprinkle a light dusting of the prepared Sichuan peppercorn salt over the top.
-
14
Garnish with fresh cilantro and serve immediately while the center is soft and the crust is at its peak crunch.
💡 Chef's Tips
If you cannot find authentic Yunnan Rubing, a firm, non-melting Halloumi or a very firm Queso Blanco can serve as a substitute. Always use ice-cold sparkling water for the batter; the carbonation and temperature create tiny air pockets that result in a lighter, crispier crust. Do not over-fry the cheese; since Rubing doesn't melt, you are simply looking to heat the center and crisp the shell. Ensure your Sichuan peppercorns are fresh; if they don't have a numbing 'tingle' when tasted raw, they are too old and should be replaced.
🍽️ Serving Suggestions
Serve alongside a pot of Pu'er tea, which originates from the same region and cuts through the richness of the fried cheese. Pair with a side of Yunnan-style pickled vegetables (Suan Cai) to provide a bright, acidic contrast. Offer a small dish of local honey on the side for those who prefer a sweet-and-salty flavor profile. This dish works beautifully as part of a multi-course Yunnan feast, following a cold rice noodle salad.