China may not be the first country that comes to mind when we think of cheese, yet the nation has a long and rich dairy tradition—especially in its western and southwestern regions. Among the many regional specialties, few are as visually striking, culturally meaningful, and delicious as Milk Fan Cheese, also known as milk fan, milkfan, or fan cheese.
This delicacy from Yunnan Province is beloved for its fan-shaped layers, stretchy texture, and mild, subtly sweet flavor. It is used in traditional Dai, Bai, and Naxi cuisines and is increasingly becoming popular across the rest of China.

This comprehensive guide explores everything you need to know about Milk Fan Cheese—its history, taste, production method, culinary uses, nutrition, and why it stands out as a prized dairy product in Asia.

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What Is Milk Fan Cheese?

Milk fan is a stretched-curd cheese originating from Yunnan, particularly among the Bai and Sani ethnic groups. Unlike European cheeses, which often rely on long aging, milk fan is:

• Fresh and soft

• Made through heat-stretching

• Sun-dried into beautiful fan-shaped sheets

• Mild in flavor

• Versatile in cooking

Its name comes from its distinctive fan-like appearance, with thin layers folded into semicircular sheets. These sheets can be eaten fresh, grilled, fried, or added to sweet and savory dishes.

Milk fan is considered a heritage food that reflects the dairy traditions of China’s southwestern mountain cultures.

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The Origins: Dairy Traditions in Yunnan

While much of China historically consumed little dairy, the ethnic minorities of Yunnan have been making cheese for centuries. The Bai people in particular developed techniques to preserve milk in a warm, humid climate.

Milk fan emerged as a practical solution:

• Milk was simmered and stretched into thin layers.

• These layers dried quickly in the sun.

• The resulting cheese could be stored or cooked easily.

Over time, it became a regional specialty sold in markets, festivals, and tourist areas—especially in Dali and Kunming.

Today, milk fan is a symbol of Yunnan’s rich culinary identity.

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How Milk Fan Cheese Is Made

Traditional milk fan is handmade using a simple yet skilled process.

1. Fresh Milk Collection

Most milk comes from cows, though some artisanal producers use goat’s milk for a richer, tangier profile.

2. Heating the Milk

Milk is gently heated until it forms a thin skin (milk film or “milk skin”) on the surface.

3. Lifting the Milk Skin

As the skin thickens, it is carefully lifted using chopsticks or wooden rods.

4. Stretching

The thin film is stretched gently, giving it an elastic, chewy texture.

5. Folding into Fan Shapes

The film is folded into:

• Half-fan shapes

• Triangles

• Layers resembling stacked pages

This is why the cheese is called milk fan.

6. Sun-Drying

The folded cheese is dried under the sun for several hours.
This removes moisture, strengthens the structure, and enhances its chewy bite.

7. Final Uses

The cheese may be eaten fresh or cooked in a wide variety of ways.

This entire process uses no rennet, making it unique compared to many Western cheeses.

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Taste Profile: What Does Milk Fan Cheese Taste Like?

Milk fan is praised for its light, clean, and approachable flavor.

Taste Notes

• Mild and milky

• Slightly sweet

• Lightly tangy depending on drying time

• Neutral enough to pair with many ingredients

Texture

• Soft and springy when fresh

• Slightly chewy when dried

• Elastic and tender when grilled

• Crisp when fried

Because its flavor is subtle, milk fan adapts exceptionally well to both sweet and savory applications.

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Culinary Uses: How Milk Fan Is Eaten in Yunnan

Milk fan is incredibly versatile and can be found in many types of dishes, snacks, and desserts. Below are the most popular traditional and modern uses.

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1. Grilled Milk Fan (烧奶扇 / Shao Nai Shan)

One of the most iconic ways to enjoy milk fan is grilling it over charcoal until it becomes:

• Soft

• Stretchy

• Slightly toasted

Often served with honey or condensed milk, this dish is a beloved street snack.

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2. Fried Milk Fan

Deep-fried milk fan turns crispy while staying tender inside.
It’s often sprinkled with sugar, making it a fun festival treat.

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3. Rolled with Condensed Milk

Fresh milk fan is rolled tightly and dipped in condensed milk, creating a sweet, chewy dessert that tourists adore.

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4. Stir-Fried in Savory Dishes

Milk fan can be stir-fried with:

• Vegetables

• Mushrooms

• Peppers

• Eggs

It adds a chewy texture similar to tofu skin or rice cakes.

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5. Added to Hot Pot

Some restaurants add milk fan sheets to hot pot, where the cheese softens into a silky, stretchy bite.

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6. Breakfast Dishes

Local families often enjoy milk fan with:

• Soybean porridge

• Rice congee

• Tea

Its mild flavor pairs beautifully with traditional breakfasts.

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Milk Fan in Modern Chinese Cuisine

With the rise of gastronomic tourism and social media, milk fan has become a food trend across China.

Modern chefs incorporate milk fan into:

• Desserts

• Western-style cheese dishes

• Fusion pastries

• Bubble tea toppings

• Ice cream mixes

• Café breakfasts

Its photogenic appearance and versatile texture make it ideal for innovative culinary creations.

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Nutrition & Health Benefits

Milk fan is more than a tasty treat—it offers several nutritional benefits.

Rich In

• Protein

• Calcium

• Phosphorus

• Healthy fats

• Vitamins (A, B2, B12)

Low in Strong Fats

Compared to aged cheeses, milk fan is gentler on digestion.

Suitable for Mild Milk Flavor Lovers

Its subtle taste makes it perfect for those who prefer light dairy flavors.

Moderate Calories

Serving size depends on preparation—grilled versions are lighter, while fried versions are indulgent.

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Storage and Shelf Life

Milk fan keeps well due to its drying process.

Storage Tips

• Keep dried milk fan in a cool, dry place.

• Refrigerate once opened.

• Consume within 3–5 days when fresh.

• Avoid excessive moisture to prevent spoilage.

Sun-dried versions can last for weeks.

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How Milk Fan Compares to Other Cheeses

Milk fan is unique but shares similarities with several Asian dairy products.