📝 About This Recipe
Hailing from the misty highlands of Yunnan, Rubing is a rare and remarkable treasure of Chinese cuisine, traditionally crafted by the Sani and Bai people. This firm, unripened goat cheese possesses a high melting point, allowing it to be seared until it develops a crisp, golden-brown crust while maintaining a tender, milky heart. Often referred to as 'the halloumi of the East,' it offers a sophisticated balance of savory, creamy, and slightly tangy notes that are elevated by a dusting of Sichuan pepper salt or a drizzle of local honey.
🥗 Ingredients
The Cheese
- 400 grams Rubing (Yunnan Goat Cheese) (substitute with firm Halloumi or Paneer if unavailable)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
- 1 tablespoon Unsalted Butter (for a richer, golden finish)
Savory Seasoning (Jiao Yan)
- 1 teaspoon Sichuan Peppercorns (toasted and finely ground)
- 1 teaspoon Fine Sea Salt (toasted with the peppercorns)
- 1/2 teaspoon Chili Flakes (optional, for a subtle heat)
Sweet Alternative & Garnish
- 2 tablespoons Wildflower Honey (for a sweet-savory variation)
- 1 stalk Fresh Scallions (finely sliced on a bias)
- 5-6 pieces Fresh Mint Leaves (torn, to brighten the goat milk aroma)
👨🍳 Instructions
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1
Begin by preparing the cheese. If using authentic Rubing, gently pat the block dry with paper towels to remove excess moisture; this is crucial for achieving a crispy crust.
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2
Slice the cheese into uniform rectangular slabs, roughly 1/2 inch (1 cm) thick and 2 inches long. Uniformity ensures even cooking.
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3
Prepare the Jiao Yan (Sichuan pepper salt) by placing the peppercorns and salt in a small dry skillet over medium-low heat.
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4
Toast the salt and peppercorns for 2-3 minutes, shaking the pan constantly, until the salt turns slightly off-white and the peppers become highly aromatic.
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5
Transfer the toasted mixture to a mortar and pestle or a spice grinder and process into a fine powder. Set aside.
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6
Heat a heavy-bottomed non-stick skillet or a traditional cast-iron pan over medium heat for 2 minutes.
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7
Add the vegetable oil and swirl to coat the surface. Once the oil is shimmering, add the butter; the oil prevents the butter from burning while the butter adds flavor.
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8
Carefully lay the cheese slices into the pan in a single layer. Do not overcrowd; cook in batches if necessary.
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9
Fry the cheese undisturbed for 2-3 minutes. You are looking for a deep, golden-brown crust to form on the bottom.
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10
Using a thin spatula or tongs, gently flip each piece of cheese. The cheese will be soft but should hold its shape.
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11
Fry the second side for another 2 minutes until it matches the golden hue of the first side.
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12
Once both sides are crisp, remove the pan from the heat. Immediately sprinkle a pinch of the Sichuan pepper salt over the hot cheese so it adheres.
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13
Transfer the Rubing to a serving platter. If you prefer a sweet version, omit the pepper salt and drizzle with honey instead.
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14
Garnish with sliced scallions and torn mint leaves for a pop of color and freshness.
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15
Serve immediately while the center is warm and supple.
💡 Chef's Tips
Always pat the cheese dry before frying; any surface moisture will cause the oil to splatter and prevent a proper crust. If you cannot find Rubing, use Halloumi for a similar texture or Paneer for a milder flavor profile. Control your heat—if the pan is too hot, the butter will burn; if too cool, the cheese will release moisture and become rubbery. For an authentic Yunnan touch, serve half the batch with salt and half with sugar or honey to experience the 'Yin and Yang' of the dish. Store any leftover Sichuan pepper salt in an airtight jar; it’s a fantastic seasoning for roasted meats or popcorn.
🍽️ Serving Suggestions
Pair with a glass of Pu'er tea, which originates from the same region and cuts through the richness of the goat milk. Serve as an appetizer alongside a spicy Yunnan-style dipping sauce made of soy sauce, vinegar, and roasted chili flakes. Accompany with a side of steamed Xuanwei ham for a classic 'Yunnan Ham and Cheese' pairing. Serve over a bed of lightly dressed bitter greens to balance the creamy, fatty notes of the fried cheese. A crisp, dry Riesling or a light lager also pairs beautifully with the salty-savory profile.