Rushan in Dali

Introduction to Dali Milk Fan

• Appearance and Texture: Dali Milk Fan is shaped like a fan, with a milky white or light yellow color. It has a crispy texture and a sweet, rich flavor that melts in the mouth.
• Origin and Distribution: It is primarily produced in Eryuan County, Dali Prefecture, Yunnan Province, and is also made in areas like Xi Zhou and Xiaguan in Dali. The Milk Fan from Dengchuan in Eryuan is particularly famous.
• Cultural Significance: As a traditional food of the Bai ethnic group and other minorities, Milk Fan is one of Yunnan’s famous “Eighteen Strangenesses” (“Milk sold in sheets”). It represents the local culture and heritage.

Production Method of Dali Milk Fan

• Ingredients: Fresh milk is the main ingredient, along with acidic water made from papaya or plum.
• Steps:
  1. Boil Milk: Heat the acidic water in a pot to around 70°C, then pour in fresh milk.
  2. Stir and Coagulate: The milk curdles due to the acid and heat. Stir quickly to form stringy curds.
  3. Shape: Remove the curds with chopsticks, knead them into a flat shape, and wrap them around the chopsticks to form a fan-like shape.
  4. Dry: Hang the shaped Milk Fan on a rack to dry. Loosen it once during drying to ensure it dries evenly.
• Acidic Water Preparation: Boil fresh or dried papaya in water to extract the acidic liquid. If papaya is unavailable, plums can be used as a substitute.

Historical Background

• Origin: Legend has it that Milk Fan originated in Dali Ancient City as a way to use leftover milk.
• Development: With a history dating back over 1,000 years to the Nanzhao Dynasty, Milk Fan was initially enjoyed by royalty before becoming popular among the general public.
• Cultural Heritage: In 2020, the production technique of Milk Fan was recognized as a Yunnan Provincial Intangible Cultural Heritage, highlighting its importance as a traditional craft.