Meat Floss Bun

Meat Floss Bun (Simplified Chinese: 肉松面包; Traditional Chinese: 肉鬆麵包; Pinyin: Ròusōng miànbāo; also pork floss bun) is a soft Western-style or tangzhong bakery bun finished with a layer of Pork Floss (肉松), often over a thin smear of mayonnaise or sweet-savory glaze, sometimes with seaweed flakes. Related bite-size sponge cakelets topped with floss are sold as 肉松小贝. The page covers the bakery bun/cakelet family that showcases meat floss as the visible topping—not plain Mantou and not floss sold alone in jars.

Characteristics

Golden soft bun crowned with fluffy light-brown floss; sweet-savory bakery aroma. Cakelet versions are small, soft, and richly floss-topped.

Ingredients (overview)

Soft bread dough, Pork Floss, optional mayonnaise or condensed-milk glaze, seaweed. Distinct product from jarred floss condiment alone.

History and culture

Twentieth-century Chinese bakery fusion of European-style buns with Fujian/Jiangnan meat floss; ubiquitous in mainland, Taiwan, Hong Kong, and diaspora bakeries. Soft brand-origin stories are commercial. English labels say "pork floss bun" or "meat floss bread." See Pork Floss and Cifantuan.

Serving and variations

Breakfast or afternoon bakery snack. See Pork Floss, Cifantuan, and Mantou.

See also

• Pork Floss
• Cifantuan
• Mantou
• Shanghai Food
• Fujian Food
• List of dishes (A-Z)