Pork Floss

Pork Floss (Simplified Chinese: 肉松; Traditional Chinese: 肉鬆; Pinyin: Ròu sōng; also Rou Song, meat floss, or yuk sung) is a dried, seasoned, finely shredded pork product with a light, woolly texture used as a condiment, sandwich and bun filling, and topping for porridge or Cifantuan. It is made by braising pork with soy, sugar, and spices, then pounding or machine-shredding and dry-frying until fluffy. It is not pork jerky strips, not Lap Cheong sausage, and not plain ground pork.

Characteristics

Appearance is light brown, fluffy, and fibrous; flavor is sweet-savory with soy aroma. Sold in jars or used as bakery filling (肉松面包).

Ingredients (overview)

Pork (lean cuts common), soy sauce, sugar, oil, spices; long cook then shred-dry process. Distinct from cured Lap Cheong and from Char Siu.

History and culture

Fujian and Jiangnan food industries popularized packaged meat floss; bakeries and breakfast rolls spread it nationwide and across overseas Chinese communities. English labels say "pork floss" or "meat floss." Soft origin anecdotes naming a single inventor are commercial folklore. See Fujian Food and Cifantuan.

Serving and variations

Spread on mantou or bread, stirred into congee, rolled into cifantuan, or eaten as a snack topping. See Cifantuan, Mantou, and Fujian Food.

See also

• Meat Floss Bun

• Cifantuan
• Fujian Food
• Lap Cheong
• Mantou
• Shanghai Food
• List of dishes (A-Z)