What are the traditional dairy products in China

Milk skin, milk tofu, ghee, milk wine, horse milk wine, milk fan, buckle bowl cheese, milk tea.

1, milk skin: Wu Ru Mu, commonly known as milk skin, is the goat, cow milk into the pot of slow cooking, such as the surface of a layer of waxy fat condensation, with chopsticks to pick up the hanging ventilated place to dry that is the milk skin. Is the essence of fresh milk. The flavor is pure and fragrant, rich in nutrients. Together with milk tea, milk fruit, fried rice to eat, for the hospitality of the guests of honor.

2, milk tofu: milk tofu, the Mongolian language, called "Hu milk da", is a common Mongolian herders home milk food. With cow's milk, goat's milk, horse's milk, etc. by coagulation, fermentation and become food, the shape similar to ordinary tofu, but not tofu, because like tofu and named. The flavor of some slightly sour, some slightly sweet, creamy and rich, the herdsmen love to eat, often soaked in milk tea to eat, or go out as dry food, both thirst and hunger. Can also be made into milk tofu, its soft and tough wire for the break, is a flavorful dish at the banquet.

3, ghee: ghee is the essence of Tibetan food, plateau people can not leave it. Ghee is like butter a dairy product, from milk, sheep's milk extracted fat. Tibetan people most like to eat yak ghee. Produced in the summer and autumn seasons of yak ghee, bright yellow color, sweet taste, excellent taste, the winter is yellowish. Goat ghee is white, less shiny and less nutritious than cow ghee, and tastes inferior to cow ghee. Ghee moisturizes the stomach and intestines, and spleen warm, containing a variety of vitamins, high nutritional value. In the food structure is relatively simple Tibetan area, can supplement the human body in various aspects of the needs. Ghee in the Tibetan area of the wide range of uses, functions, such as non-personal witness, simply incredible.

4, milk wine: milk wine is mainly for China's northern nomads, Russia and Bulgaria and other European countries brewing and drinking. the early 20th century, Russia's famous immunologist Ilya Mechenikov (Nobel Prize in 1908) in the study of 36 countries in the demographic data found that the number of Bulgarian centenarians topped the list of countries. After further research into Bulgarian life and other factors, Metchnikoff concluded that the reason for Bulgarian longevity was their long and heavy consumption of fermented dairy products such as yogurt and milk wine.

5, horse milk wine: Mongolian people live in the steppe, to animal husbandry as a livelihood. Horse milk wine, hand-picked meat, roast lamb is their daily life favorite beverage food and hospitality. Every year in July and August, the cows are fat and the horses are strong, and it is the season of making horse milk wine. Diligent Mongolian women store horse milk in a leather bag and stir it, and after a few days, the milk and fat are separated and fermented into wine. With the development of science, the prosperity of life, the Mongolian people brewing horse milk wine process is increasingly exquisite and perfect, not only a simple fermentation method, but also appeared in the brewing of potent milk wine distillation method. The milk wine is the best quality after six steaming and six brewing.

6, milk fan: milk fan is mainly produced in Eryuan County, Dali County dairy products, but also specialties, in Dali City, Xizhou Town, Xiaguan Town, also produced, especially Eryuan Dengchuan produced for the best. Milk fans are uniquely shaped as thin slices containing little water, creamy white or yellow in color, roughly in the shape of a rhombus-shaped bamboo fan, with grasping feet at both ends. Milk fan is very popular in Dali, Yunnan Province, and is one of the specialties of Dali.

7, buckle bowl cheese: buckle bowl cheese is a home-cooked dishes, the main material is raw milk, sugar.

8, milk tea: milk tea for the Mongolian Plateau nomads daily drink, the Mongolian Plateau is the hometown of nomads, the most authentic is the Mongolian milk tea. In the Greater China region, Central Asian countries, India, Arabia, Britain, Malaysia, Singapore and other regions have different kinds of milk tea popular. The milk tea of the Mongolian Plateau and Central Asia remains unchanged and is still a necessary beverage for daily consumption and hospitality. Other regions have different flavors of milk tea, such as Indian milk tea is famous for adding the special spices of masala; Hong Kong's stocking milk tea and Taiwan's pearl milk tea are also unique. Milk tea combines the dual nutrition of milk and tea, and is one of the home-cooked delicacies that are popular around the world. Milk tea varieties include milk tea powder, iced milk tea, hot milk tea, sweet milk tea, savory milk tea and so on.