Rousong

Rousong, also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton. Originating from China, it is also popular in Taiwan, Indonesia, and other parts of Southeast Asia.

History

The history of Rousong dates back to the Southern and Northern Dynasties (420–589 AD) in China. It was initially a military food, valued for its long shelf life and high protein content. Over time, it became a popular ingredient in many traditional dishes.

Production

Rousong is made by stewing cuts of pork in a sweetened soy sauce mixture until individual muscle fibres can be easily teased apart. The teased fibres are then strained and dried in the oven. After a light drying, the meat is mashed and beaten while being dry cooked until it is completely dry. This results in a product that is light and fluffy, and can be easily pulled apart.

Uses

Rousong is often used as a topping for congee (rice porridge), tofu, and soy milk. It is also used as a filling for pastries, such as Rousong bread, and as a flavoring ingredient in cooked dishes.

Varieties

While pork is the most common meat used in the production of Rousong, it can also be made from chicken, beef, and fish. Each variety has a distinct flavor and texture.

Health Aspects

Rousong is high in protein and can be a good source of iron. However, it is also high in sodium and fat, particularly saturated fat, which can contribute to heart disease if consumed in excess.

See Also

• Bakkwa
• Dendeng
• Pemmican
• List of dried foods

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