Rushan cheese, also known as "milk fan" due to its thin fan-like appearance, is a traditional cheese made by the Bai ethnic group in Yunnan Province, China. It originates from the Dali region, where the Bai people have resided for centuries. This cheese is made from cow's milk, although buffalo milk is also used occasionally. The process begins with the curdling of milk using a souring agent. The curds are then stretched and kneaded, similar to pasta filata cheeses, before being pressed into thin sheets and dried.

Rushan cheese is known for its elastic texture and mild flavor, which allows it to absorb accompanying flavors well. It can be eaten fresh, grilled, or fried. A popular preparation method involves wrapping the cheese around a stick and grilling it, then adding toppings such as sugar or condensed milk. This preparation is often sold as street food in Yunnan.

The cheese serves as an important part of everyday diet for the Bai people and is a key example of the diverse dairy products found across China, reflecting variations in regional culinary traditions. Historically, the Bai and other ethnic groups in Yunnan have maintained pastoral and agricultural lifestyles, which significantly influenced their dietary practices and food products, including Rushan cheese.

In recent years, interest in Rushan cheese has expanded beyond its traditional areas of consumption. This wider recognition is partly due to the rising global curiosity about regional Chinese foods and the increased popularity of culinary tourism in Yunnan. Nevertheless, Rushan remains a largely regional specialty, primarily enjoyed in Yunnan and nearby areas. Efforts have been made to maintain traditional production methods while ensuring quality and safety standards. As a result, Rushan continues to be valued both for its cultural significance and its unique culinary applications.