Dengchuan Milk Fan

Dengchuan Milk Fan

　　Dengchuan Milk Fans can be cooked in a variety of ways—pan-fried, grilled, scalded, stewed, deep-fried, boiled, stir-fried, or even eaten raw—and each method yields delicious results. Eaten raw with sugar, they are fragrant, crispy, and flavorful. If pan-fried and sprinkled with a little salt, they become sweet, crispy, and uniquely tasty. In the second course of the Bai people’s traditional “Three-Course Tea” ceremony, the milk fans are crumbled into the tea and enjoyed together with the brew, allowing one to savor both the aromatic tea and the milk fan for a truly distinctive flavor. Thanks to their many preparation methods and nutritional value, milk fans are highly popular. Both visitors coming to Dali to see relatives or friends, and tourists drawn here by its fame, often take home several pounds of milk fans as gifts for loved ones after tasting them.

　　Dengchuan boasts lush water and grass, and nearly every household—whether Bai or Han—raises dairy cows, earning it the reputation as the “Land of Dairy Cows.” The “Dengchuan Milk Powder” made from cow’s milk is among the highest quality in Dali, Yunnan Province, while the Dengchuan Milk Fans sold by local women in traditional Bai attire are a widely beloved specialty food. They are convenient to carry, uniquely shaped, and easy to eat—suitable for grilling, frying, or eating cold, and just as good with sweet or savory seasonings. With their rich milky aroma, crisp yet fluffy texture, they make an excellent pairing with alcohol and are also a renowned local snack.