Rousong

Rousong, also known as meat wool, meat floss, pork floss, beef floss, abon, pork sung, or yuk sung, is a dried meat delicacy originating from China, recognized for its light, fluffy texture. This versatile ingredient is frequently used as a topping for congee, tofu, rice, and savory soy milk, and it also serves as a filling for buns and pastries. It's a staple in Chinese, Vietnamese, and Indonesian cuisines.

To prepare rousong, cuts of pork or beef are stewed in a sweetened soy sauce mixture until the meat fibers become tender enough to be easily pulled apart. The meat is then dried, mashed, and fried until it reaches an almost completely dried state. Interestingly, other meats such as fish, rabbit, and duck can also be converted into floss. In Indonesia and Malaysia, beef or chicken floss, known as abon or serunding, is particularly popular. Similarly, in Northern Nigeria, a product called dambu nama is made from shredded beef.

However, there are some health concerns associated with rousong. During its high-temperature processing, heterocyclic aromatic amines (HAAs) can form, which have been linked to cancer development. It's also worth noting that there is a similar product called pork fu, which has a less fried and less shredded texture compared to rousong.