Chinese Pork Floss (Rou Song) — Dried Meat Technique
Fujian Province origin; now national pantry staple
Rou song (肉松) — pork floss or meat floss — is made by cooking pork (shoulder or loin) with soy, sugar, and spices until very tender, then shredding and slowly dry-frying over low heat until all moisture evaporates and the protein fibres separate into a light, fluffy, savoury coating. Used as a topping on congee, rice, pastries, and bread, and in the classic 'rou song bao' (pork floss bun).