Lunan Milk Cake

Lunan Milk Cake

　　Lunan Milk Cake is a traditional food of the Yi ethnic group in Kunming, Yunnan. The most authentic version comes from Lunan Yi Autonomous County. The cake is about 25–30 cm long and 10–12 cm wide, shaped like an oblique, elongated fan. Two pieces are stacked together to form what is called “a pair.” Legend has it that Yi herders often drove their sheep to graze in areas abundant with water and grass. Because they were far from towns and villages, they had to pour out the surplus snow-white goat milk every day. A clever young herder, distressed to see such precious milk go to waste, later got inspiration from his neighbor’s tofu-making process. After repeated trials, he created the method of curdling goat milk with sour whey to make milk cake.

　　The famous Lunan Milk Cake is mainly produced in areas such as Guishan, Shilin, Weize, Muzhuqing, and Xijiekou in Lunan County. The cake is made from fresh goat milk, which is boiled and mixed with edible acid to coagulate before being pressed into solid blocks. Typically, five kilograms of milk yields one kilogram of milk cake. High-quality milk cake is white with a slight yellow tint, has an oily surface, and is free from sourness. Locals can seal it in jars for up to six months without spoilage. There are many ways to enjoy milk cake: it can be pan-fried, steamed, boiled, grilled, shredded and stir-fried with meat, or even eaten raw. When sliced and layered with ham slices, it becomes the renowned Yunnan Ham and Milk Cake canned product. Thanks to its rich nutrition, delicious taste, convenience, and versatility in cooking, along with its simple production and easy storage, Lunan Milk Cake is widely loved.