Jianchuan Goat Milk Cake

Jianchuan Goat Milk Cake

　　Visitors to the Jianchuan area of Dali, Yunnan, can all taste the local specialty — goat milk cake. Also known as milk tofu, goat milk cake is rich in fat and protein, making it a highly nutritious and delicious premium tonic. In the Jianchuan region, local families often serve it as a fine delicacy to entertain guests or give it as a gift to relatives and friends.

　　The goat milk cake is made from goat’s milk. The general production method involves first filtering fresh milk through gauze to remove impurities, then adding a certain proportion of brine or a wild plant called milk vine to the milk. The mixture is then heated until it boils and coagulates into a flocculent substance. This is wrapped in gauze and squeezed to remove the sour whey, resulting in square-shaped, milky-white milk cakes.

　　There are many ways to eat goat milk cake. When fresh, it can be eaten raw without any cooking. For cooked dishes, the cake can first be cut into small pieces similar to dried tofu, then pan-fried in hot refined oil until both sides turn golden yellow, making it a delicious accompaniment to meals or drinks. It can also be sliced thinly, with a slice of Heqing ham placed between two slices to resemble a Western-style “sandwich.” After steaming in a steamer basket, the fragrant milk cake and the aroma of the ham complement each other beautifully. Additionally, there is a unique way of eating it in the Jianchuan area: mixing the milk cake with sweet rice wine, ham, and sugar, then steaming it in a dish or steamer basket.

　　Visitors to the Jianchuan area of Dali, Yunnan, can all taste the local specialty — goat milk cake. Also known as milk tofu, goat milk cake is rich in fat and protein, making it a highly nutritious and delicious premium tonic. In the Jianchuan region, local families often serve it as a fine delicacy to entertain guests or give it as a gift to relatives and friends.

　　The goat milk cake is made from goat’s milk. The general production method involves first filtering fresh milk through gauze to remove impurities, then adding a certain proportion of brine or a wild plant called milk vine to the milk. The mixture is then heated until it boils and coagulates into a flocculent substance. This is wrapped in gauze and squeezed to remove the sour whey, resulting in square-shaped, milky-white milk cakes.

　　There are many ways to eat goat milk cake. When fresh, it can be eaten raw without any cooking. For cooked dishes, the cake can first be cut into small pieces similar to dried tofu, then pan-fried in hot refined oil until both sides turn golden yellow, making it a delicious accompaniment to meals or drinks. It can also be sliced thinly, with a slice of Heqing ham placed between two slices to resemble a Western-style “sandwich.” After steaming in a steamer basket, the fragrant milk cake and the aroma of the ham complement each other beautifully. Additionally, there is a unique way of eating it in the Jianchuan area: mixing the milk cake with sweet rice wine, ham, and sugar, then steaming it in a dish or steamer basket.

　　Goat milk cake is best eaten fresh. For storage, it can be immersed in cooled, well-refined vegetable oil. Even if consumed after a year, its nutrition, color, and aroma remain almost the same as when fresh.

　　Source: Dali Prefecture Tourism Development and Management Committee