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Rousong or yuk sung or bak hu (pronounced [ɻôʊsʊ́ŋ]; Chinese: 肉鬆; Cantonese Yale: yuk6 sung1), also known as meat floss, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.[1] Rousong is used as a topping for many foods, such as congee, tofu, rice, and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, and as a snack food on its own. Rousong is a very popular food item in Chinese, Vietnamese (called ruốc in the North and chà bông in the South) and Indonesian dining.

Rousong

Alternative names	Meat wool, meat floss, pork floss, flossy pork or pork sung
Place of origin	China[1]
Region or state	East Asia and Southeast Asia
Associated national cuisine	China, Vietnam, Taiwan, Singapore, Malaysia, Cambodia and Indonesia
Main ingredients	Pork, beef, or chicken
Cookbook: Rousong   Media: Rousong

Rousong
Chinese name
Traditional Chinese	肉鬆
Simplified Chinese	肉松
Literal meaning	meat fluff
Transcriptions Standard Mandarin Hanyu Pinyin ròusōng IPA [ɻôʊsʊ́ŋ] Wu Romanization [ɲiɔʔ soŋ] Yue: Cantonese Yale Romanization yuhk-sūng Jyutping juk6 sung1
Southern Min name
Chinese	肉酥
Literal meaning	meat flakes
Transcriptions Southern Min Hokkien POJ bah-so· Tâi-lô bah-soo
Eastern Min name
Traditional Chinese	肉絨
Simplified Chinese	肉绒
Literal meaning	meat fabric
Transcriptions Eastern Min Fuzhou BUC nṳ̆k-ṳ̀ng
Hakka name
Chinese	肉麩
Literal meaning	meat powder; meat fabric
Transcriptions Hakka Romanization ngiug fu
Vietnamese name
Vietnamese	ruốc (Northern Vietnamese) or chà bông (Southern Vietnamese)
Thai name
Thai	หมูหย็อง
RTGS	mu yong
Indonesian name
Indonesian	abon
Filipino name
Tagalog	mahu or masang
Khmer name
Khmer	សាច់ជ្រូកផាត់ sach chruok phat

Production and styles

Rousong is made by stewing finely cut pork, chicken, or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibres can be easily torn apart with a fork. This happens when the water-insoluble collagen that holds the muscle fibres of the meat together has been converted into water-soluble gelatine.[2] The meat is teased apart, strained, and partially dried in the oven. It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry. Additional flavourings are usually added while the mixture is being fried. The two main styles of rousong diverge on whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style rousong is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2 lb) of floss.[3]

Variations

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Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.[4][5]

In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant and is commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[6]

In the Muslim-majority Hausa cuisine of Northern Nigeria, dambu nama is a dry, shredded beef snack, similar to rousong. It is fried and heavily spiced in its preparation.

A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than rousong, and has a more fibrous texture.

In Japan, a variant made from fish is called dembu (Japanese: 田麩).

• 
  Fish floss is roasted to look similar to yuk sung
• 
  Beef floss for sale in Sulawesi, Indonesia

Health

A study has demonstrated a positive correlation between increased processing temperatures of rousong and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when rousong was processed at 150 °C.[7] HAAs are believed to promote the development of some cancers.[8]

See also

• Bakkwa
• Dried shredded squid
• List of dried foods
• Machaca
• Pulled pork
• Čvarci
• Pemmican
• Katsuobushi
•  Food portal

References

На других языках

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- [en] Rousong

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[ru] Абон

Або́н — блюдо индонезийской кухни, представляющее собой мелкие, обычно хлопьеобразные кусочки мяса, курятины, рыбы, морепродуктов или, в редких случаях, некоторых продуктов растительного происхождения, обжаренные в растительном масле со специями с добавлением кокосового молока. Чаще всего сырьём для него служит говядина, в христианских районах страны в этом качестве популярна также свинина.

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