Meat floss

A dried meat product originating from China

Indonesian beef floss, known as abon sapi

Meat floss is a dried meat product with a light and fluffy texture, originating from China. It is made by stewing cuts of meat in a sweetened soy sauce mixture until individual muscle fibers can be easily torn apart, then drying the shredded meat at a low temperature until it acquires a cotton-like texture. Meat floss is commonly used as a topping for congee, a filling for buns, or as a snack on its own.

Preparation

The preparation of meat floss involves several steps. Initially, the meat, often pork, chicken, or fish, is cooked in a seasoned broth until tender. The cooked meat is then shredded into fine fibers. These fibers are further cooked in a wok or pan to remove moisture, often with the addition of sugar, soy sauce, and other seasonings to enhance flavor. The drying process is crucial to achieve the characteristic fluffy texture.

Fish floss, a variation made from fish

Varieties

Meat floss can be made from various types of meat, each offering a unique flavor profile:

• Pork floss (rousong) is the most common variety, known for its slightly sweet and savory taste.
• Chicken floss is a lighter alternative, often used in southeast Asian cuisine.
• Fish floss is popular in regions where fish is a staple, offering a distinct taste and texture.

Culinary Uses

Meat floss is versatile in its culinary applications. It is often used as a topping for congee, a type of rice porridge, adding both flavor and texture. In bakeries, it is a popular filling for buns and pastries, providing a savory contrast to sweet dough. Meat floss can also be found in sushi rolls, adding a unique twist to traditional recipes.

Indonesian beef floss served as a side dish

Cultural Significance

In Chinese cuisine, meat floss is a traditional food item, often associated with comfort and home cooking. It is also a popular gift item during festivals and celebrations. In Indonesia, meat floss, known as abon, is a staple in many households, often served with rice or as a side dish.

Related pages

• Congee
• Chinese cuisine
• Indonesian cuisine
• Dried meat

Meat floss bun from a bakery in Hong Kong

See also

• Jerky
• Bakkwa
• Dendeng