Meat floss

Meat floss, known in Chinese as rousong and in Cantonese as yuk sung, is a dried meat product of Chinese origin with a light, fluffy texture like coarse cotton and a golden color. In Hokkien-influenced regions such as Southeast Asia and Taiwan it is called bak hu. It is made by stewing finely cut lean meat along the grain in a broth until the collagen turns to gelatin and the fibers pull apart, then shredding it and cooking it back down in the broth with soy sauce, sugar, fennel, ginger or rice wine while stirring until dry. Jiangsu style is dry-cooked and slightly chewy, while Fujian style is fried with oil and mildly crisp. Pork is the usual meat, but fish, duck and rabbit are also used, and Indonesia and Malaysia favor beef or chicken floss, called abon or serunding. Nigeria has a similar product, dambu nama.