Called Ru Bing in Chinese, this dish is essentially pan-fried goat cheese. The creation of this dish is credited to the Sani and Bai ethnic minorities found in Yunnan, today it is a classic. Requirements in making this dish include goat milk that is firm, fresh, non-melting and acid-set to ensure superior quality. The milk is first heated and then mixed with a souring agent. You can have it stir-fried with vegetables or simply with some spicy powder.