Rousong, also called meat floss, pork floss, 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.


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.

Pork-less versions

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

Malaysian Muslims make and consume meat floss made from chicken or beef called serunding, which is a popular delicacy during Ramadan and Hari Raya Aidilfitri.

Other versions

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

Notable rousong brands

North America






See also

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