Pan-Fried Yunnan Goat Cheese
Pan-Fried Yunnan Goat Cheese

This goat cheese was my absolute favorite to order when I lived in China, and one of the things I most missed about leaving. The cheese is firm, very dry, and extremely salty. The final result should be pleasantly browned. It is first pan-fried (no oil) and then dusted with a blend of hua jiao aka Sichuan pepper, black pepper, and red pepper powder. You can add quite a bit of the normally intense pepper and powder because the cheese is so salty.

I feel very proud to have discovered that you can simulate this Yunnan-specific cheese by using Greek Halloumi, available at many an average grocery store. The taste is, well, exact!

To read more about this dish, check out the blog Appetite for China.




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