In which country does the cheese Rubing originate?

Rubing is a firm, acid-set, non-melting, fresh goat milk farmer cheese made in the Yunnan Province of China by people of the Bai and Sani recognized as a branch of the Yi in China minorities. Its Bai name is youdbap, meaning "goat's milk". Rubing is made by mixing heated goat's milk and a souring agent, traditionally a mixture called năitén ('milk vine') made from a cultivated vine.

Rubing is most often steamed with local ham or salt beef, or sometimes served pan fried with salt and chilli. It may also be stir fried with vegetables (typically a mix of broccoli and carrot), in a similar manner to how other mainland Chinese rural cuisine tends to stir-fry harder forms of tofu. It is also pan fried and served with alternative flavorings such as dry chilli powder, salt, and Sichuan pepper powder.

The cheese is usually served deep-fried, with a sprinkling of sugar to accentuate its light milky flavor. The blocks can also be stretched into thin layers, which are then wrapped around bamboo poles and left to dry to make rushan, a lighter, crispier variation of rubing. Though they originate from Dali, rubing and rushan can now be found all over Yunnan Province, usually served as a street snack.

Even though cheese consumption has risen across China—owing to a rising middle class—rubing and rushan are still largely regional staples. The taste for cheese has mostly benefited importers of products from Europe and the Americas.