Rousong

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Rousong (Traditional Chinese: 肉鬆; Simplified Chinese: 肉松; Pinyin: ròu sōng; literally "meat fluff/loose"), also called meat floss, pork floss, or pork sung, is a dried Chinese meat item that has a light and fluffy texture similar to coarse cotton. 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, and evident in its ubiquitous use in Chinese cuisine.

A very similar product is pork fu (肉脯; pinyin: ròu fǔ), which is less fried and less shredded than rousong, and has a more fibrous texture.

Contents 1 Production 2 Notable rousong brands 2.1 Malaysia 2.2 Singapore 2.3 Taiwan

[edit] Production

Rousong is made by stewing cheap 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. 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 of meat will usually produce about 1 kg of rousong.

Fish can also be made into floss (魚鬆; yǘ sōng) though initial stewing is not required due to the low collagen and elastin content of fish flesh.

[edit] Notable rousong brands

[edit] Malaysia

• Wing Heong
• Kiew Brothers ("Wo lai Yeh")
• Chun Me Food Trading ("xin quan mei")

[edit] Singapore

• Bee Cheng Hiang (Měi Zhēn Xiāng)
• Fragrance Foodstuff (Xiāng Wèi Ròu Gān)
• Lim Chee Guan (Lín Zhì Yuán)
• Tan Chee Yuan (Chén Zhì Yuán)
• New Peng Hiang (Xīn Pǐn Xiāng)

[edit] Taiwan

• Jin Xiang Yuan
• Chuan Xiang
• Hsin Tung Yang (Xīn Dōng Yáng)