Rousong

Meat floss, also known as pork or yuk sung , is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China. Meat floss is used as a decorative and flavorful 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, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.[citation needed] Meat floss 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 fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine. 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 flavorings are usually added while the mixture is being fried.

Source: Wikipedia