Meat floss
Meat floss, also known as yuk sung or rousong, is a dried meat product of Chinese origin, with a light and fluffy texture similar to coarse cotton. It is more commonly known as bak hu in Hokkien-influenced regions, such as Southeast Asia and Taiwan.
Production and styles
Meat floss is made by stewing finely cut pork, chicken or beef in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine.There are two styles of meat floss, which differ in whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style bak hu is fried with oil and the product is mildly crispy. of meat will usually yield about of floss.
Variations
can also be made into floss, though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is often served during Ramadan and Eid.