Many Chinese friends abroad have said that in China, meat floss can be seen in all kinds of cakes, pastries, and snacks.

But in European supermarkets, it is rare to see meat floss sold.

In fact, the earliest reason for the birth of meat floss was due to insufficient preservation technology in the early days. People dried the meat and then fried it to make meat floss. This not only extended the eating period of the meat, but also made it easy to carry and store.

Many Europeans do not know the deliciousness of meat floss, and may not even know what terrible nightmares meat floss indirectly brought to their ancestors!

There are many origins of meat floss. One of the most widely circulated theories is that the Mongolians in ancient times, for the need of marching and fighting, slaughtered livestock, fried them, dried them and pressed them into pieces, and then rolled them into very tight balls of meat floss.

Before eating, the Mongolian soldiers at that time pinched off part of the meat floss ball and put it into a leather kettle. Through the bumps of horseback riding, the meat floss and water were fully mixed and turned into a mince shape, which was drunk with milk tea.

It seems that this way of eating greatly benefited the Mongolian army, which enabled them to have superior physical strength even during long journeys. So they fought all the way in the north and south. The Mongolian cavalry once reached the European continent and established the second largest empire in history.

Around the 19th century, Lin Zhenguang, a Fujianese, also created the crispy pork floss with shorter fibers and a crispier texture through his own exploration.

Because meat floss is a method of preserving meat, basically fish, rabbit, beef, mutton, etc. can be made into meat floss, but people's favorite is still pork floss.

In terms of eating method, meat floss has always been closely related to the Chinese breakfast. A bowl of plain porridge with a small plate of meat floss will instantly make the morning delicious.

And Shanghainese's favorite rice balls, if not blessed with meat floss, might have lost their soul.

But don’t think that pork floss is just a cheap food that can’t be put on the table. This golden, furry guy is almost the favorite of pastry chefs. It is indispensable in all kinds of Western pastries and Chinese snacks.

One of the most popular pork floss Internet celebrity delicacies today, the combination of soft cake, rich salad dressing, and plenty of crispy and fragrant pork floss is simply irresistible.

A classic in the cake world, the combination of chives and meat floss will never go out of style.

Green dumplings with red bean paste are the big brother in the green dumpling world, and the only thing that can challenge its dominance in recent years is green dumplings stuffed with salted egg yolk and meat floss. The combination of salty and sweet makes the deliciousness even more unstoppable.

The crispy outer shell of the egg yolk cake, coupled with the soft texture of the meat floss, can be said to make the Internet celebrity egg yolk cake even more dominant.

What’s rare is that pork floss is not only delicious, but also very simple to make. You can make it even at home: Ingredients: 300g pork tenderloin, onion, ginger, soy sauce, salt, sugar, cooking wine Method: 1. Wash the tenderloin and cut it into pieces

into small squares.

2. Add onion and ginger cooking wine, add water to the pot, cook for about 1 hour, and remove after boiling.

3. Use a rolling pin to repeatedly roll the cooked tenderloin until it breaks into pieces. You can rub it with your hands during the process.

4. Put the oil in the pan and stir-fry over low heat until golden brown, and wait until the water disappears.