Rosung, also called meat wool', meat floss, pork floss, flossy pork, pork sungis a dried meat product with a light and fluffy texture similar to coarse cotton, originating from The Republic of China.[1]Rosung 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. Rosung is a very popular food item in Chinese cuisine and Taiwanese cuisine.
Production
Rosung 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 happens when the collagen that holds the muscle fibers of the meat together has been converted into gelatin.[2] 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 nearly 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]
Pork-less versions
Fish floss is roasted to look very much like its meat counterpart.Beef floss for sale in Sulawesi, Indonesia
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.
A very similar product is pork fu (肉脯; pinyin: ròfǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than rousong, and has a more fibrous texture.
China[1]
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