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Rousong - Wikipedia, the free encyclopedia
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No, I didn't shave a Viking's beard. That's pork floss. What? Yes, pork floss. Known as rousong in Mandarin, it's exactly what it sounds like ... That's pork floss. What? Yes, pork floss. Known as rousong in Mandarin, it's exactly what it sounds like – dried sweetened roast pork pulled to separate the fibers and spun until...
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Pork floss: it's a strange name, but a fitting description for the light, fluffy, thread-like seasoned dried pork product that can be used to add porkiness to just about anything. Although it's easily found at Chinese grocery stores in... ... Pork floss: it's a strange name, but a fitting description for the light,
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Pork floss or Rousong (肉鬆) is a dried Chinese meat product that can be fluffy or crunchy depending on the manufacturer. Some variations include the addition of seaweed, sesame seeds as well as chicken and fish floss.
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I received curious questions and even an e-mail from a homesick overseas Singaporean about the Yuk Si (pork floss) that my mum gave me. Here is the recipe, as related by Mummy over the telephone. As usual for these type... ... Listed below are links to weblogs that reference Yuk Si (Pork Floss):
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Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations ... Preheat the oven to 175C/350F. Combine pork floss and seaweed crumbs. Use the tines of a fork to prick the top of dough, then brush with egg wash. Sprinkle with chopped onions and sesame seeds and bake for about 15 minutes.
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Yum! I love Pork Floss! Especially with cheese! Posted 15 months ago. ( permalink ) ... Pork Floss Bun by Fresh From The Oven 606. ... Click this icon to see all public photos and videos tagged with pork floss...
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Suanne and Ben's Food and Travel Adventures from Vancouver, BC ... However, this is something I made during the summer, home-made pork floss. I’m sure some of you would say why go to all the trouble making it when it’s easily available in Chinese groceries which are abundant in Richmond.
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Feeling disappointed, I decided to go back to my basic bun recipe and made pork floss buns. Needless to say, I was happy with the texture of the buns which is soft and light. But all is not lost, I will try again definitely.
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