Pork floss is a staple topping across Chinese breakfasts, especially in Fujian and Jiangsu — stuffed into 粢饭团, baked into 肉松面包, or scattered on congee. Most factory versions actually blend pork with soy fiber.
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松 literally means loose or fluffy — picture meat that has been cooked, shredded, and dried until it is as airy as pine needles.
