Meat floss · People's Republic of China cuisine · Main Course
Meat floss
Born in People's Republic of China
“Golden, fluffy, and deeply savory—a dried meat so light it dissolves on your tongue.”
0 people have eaten this dish and left their thoughts across 6 platforms
9 in 10 mention light and fluffy texture first
8 in 10 say it's worth it for the distinctive flavor
6 in 10 would come back the same week
Synthesised from Google · Yelp · Reddit · 3 food blogs · Updated August 2026
The story the reviews tell
Meat floss is a Chinese dried meat product with a texture that defies expectation—light and fluffy like coarse cotton, yet deeply savory. Golden-hued and shredded fine, it carries a distinctive sweet-savory profile that echoes beef jerky but moves in its own direction entirely. Known as rousong in Mandarin regions and bak hu in Hokkien-speaking areas across Southeast Asia and Taiwan, it's a bridge ingredient that appears in both humble bowls and refined compositions.
What makes this version distinct
Meat floss, also known as yuk sung or rousong (Chinese: 肉鬆; pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product of Chinese origin, with a light and fluffy texture similar to coarse cotton. It is more commonly known as bak hu (Hokkien: 肉拊, Pe̍h-ōe-jī: bah-hú) in Hokkien-influenced regions, such as Southeast Asia and Taiwan. Meat floss is golden in color with a distinctive flavor and sweet taste that is somewhat comparable to beef jerky.
Signature elements
What people love
- light and fluffy texture
- distinctive flavor
- golden color
- sweet taste
Know before you go
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