Pork floss (Rousong) 肉鬆

Pork floss (or rousong) is a dried meat product that is light and fluffy resembling cotton candy. To make pork floss, the meat is first stewed like you would with pulled pork, then shredded when the collagen in the meat that holds together the muscle fibers has broken down to gelatin. The shredded meat is strained, then dried in the oven to remove most of the moisture. It is then mashed and fried without any oil in a wok until all moisture has evaporated. This is a tedious and time-consuming process with a low yield (5 kg of meat yields only 1 kg of floss). It is too convenient to buy from vendors.
Serve pork floss over congee, savoury soy milk, and tofu as toppings, and as filling for some bread buns or pastries.

麵包問肉鬆說:「你原本不是手撕豬肉嗎?為甚麼你看來乾巴巴的?發生甚麼事情嗎?」
肉鬆答道:「對呀,今天晚上原本是要吃手撕豬肉燉鍋的,誰不知煮過頭的啦,到下午差不多五點鐘的時候,聽見厨師在大叫,糟啦糟啦,沒了沒了。然後又脫水又加香料的炒了炒,到最後才聽到鬆了口氣的聲音。」
麵包說:「所以我們才會走在一起嗎?」
肉鬆:「嗯,就算我沒變成肉鬆,作為手撕豬肉的我,我們最終都會走在一起的喔。」
麵包:「成了肉鬆還好,乾貨可以保存得更長久,現在的你有點像棉花糖,鬆鬆卷卷的很清爽哩。」