Rousong (肉鬆), also sometimes called meat wool, meat floss, pork floss, pork sung, is a dried meat product that has a light and fluffy texture similar to coarse cotton, originating from Fujian.[1] Rousong is used as a topping for many foods such as congee, tofu, and savory soy milk. It is also used as filling for various buns and pastries, and as a snack food on its own. Rousong is a very popular food item in Chinese culture, as evidenced by its ubiquitous use in Chinese cuisine.
Rousong is made by stewing cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily teased apart with a fork. This usually happens when the collagen and elastin that normally hold the fibres have been cooked out of the meat.[citation needed] The teased-apart meat is then strained and dried in the oven. After a light drying, the meat is mashed and beaten while being dry cooked in a large wok until it is completely dry. Additional flavourings are usually added while the mixture is being dry fried. 5 kg (11 lb) of meat will usually yield about 1 kg (2.2 lb).[citation needed]
Fish floss is roasted to look very much like its meat counterpart.
Fish can also be made into floss (魚鬆; yú sōng) though initial stewing is not required due to the low collagen and elastin content of fish meat.
In Muslim majority Indonesia, beef floss is the most popular variant and meat floss are commonly called abon. Malaysian Muslims make and consume meat floss made from chicken or beef called serunding, which is a popular delicacy during Ramadan and Hari Raya Aidilfitri.[2]
A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than rousong, and has a more fibrous texture.
- Abon Ratu (beef floss)
- Abon Ratu Mawar (beef floss)
- Abon Gloria (beef floss)
- ^ Grigson, Jane (1985-01), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
- ^ Thestar.com. "Thestar.com." Mum’s meat floss legacy. Retrieved on 2008-09-19.
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