The meat floss pioneered by Lin Dingding in Guanglufang, Fuzhou in 1856 during the Xianfeng period of the Qing Dynasty became a royal tribute due to its excellent quality and won the gold medal at the 1915 Panama Pan-Pacific International Exposition. This product was created by Lin Dingding Direct descendants use the ingredients and techniques secretly passed down by the founder to carefully make it, fully retaining the traditional flavor. With Ding Ding as the trademark, the product is famous throughout the country and overseas.

Pork floss is a filament-shaped food made of lean pork, white sugar, red glutinous rice grains, soy sauce, and cooked oil. It is sweet and crispy, oily but not greasy, melts in the mouth, and is delicious. It is one of Fuzhou’s famous special foods. According to legend, meat floss was invented by an official chef in Fuzhou to make up for a mistake. In the sixth year of Xianfeng's reign in the Qing Dynasty (1856), Lin Dingding, the chef of Liu Buxi, the Fuzhou salt transport envoy, accidentally overcooked the pork while cooking. At this time, the salt transport envoy was entertaining the guests and urging them to deliver the food. Lin Dingding had an idea and hurriedly added various ingredients, fried it into shredded pork noodles and served it to the table. Unexpectedly, the guests were full of praise after tasting it. From now on, the salt transport envoy would ask Lin Dingding to specially cook this dish every time he entertained guests. Later, Lin Dingding resigned from his position as an official cook and went home to open a shop, specializing in making crispy pork floss, and hung up the sign "Ding Ri You", which means "Ding Zhong Ri Ri You", which became popular in Rongcheng. Fuzhou officials also used it as tribute or gift when they came to Beijing, so it became famous all over the country.

Fuzhou "Dingriyou" meat floss includes crispy meat floss, scallop meat floss, beef floss, rabbit meat floss, chicken floss and other varieties. In 1981 and 1982, it won the title of high-quality product from the Ministry of Commerce and Fujian Province, and won the title of high-quality product from the Ministry of Foreign Trade. The honorary certificates awarded are sold well in China, Hong Kong, Taiwan, Southeast Asia and other places, and are especially loved by overseas Chinese from Fuzhou.

In 1856, Fuzhou official chef Lin Dingding created the delicacy of today's Chinese cuisine - meat floss, which added a wonderful feature to the Chinese food court. Soon Yi was designated by the Qing Dynasty as a royal tribute to Fuzhou Prefecture. He walked into the Forbidden City from the southeast coast and became famous all over the country. In 1915, the meat floss made by Lin Dingding participated in the Pan-Pacific International Exposition in Panama. It impressed many judges with its excellent quality and won the gold medal, which made it famous all over the world. Now Dingding pork jerky is produced under the personal guidance and supervision of Lin Dingding’s granddaughter Lin Yuying. Selected raw materials and refined with ancestral secret recipes. This product is transparent in color, fragrant and delicious, allowing you to take a break and enjoy the harmony of things and yourself. It represents the excellent style of authentic Fujian style jerky.

Another paragraph can also be used as a supplement:

According to legend, during the Xianfeng period of the Qing Dynasty, a man named Lin Dingding worked as a cook in a local official's house in Fuzhou. He is highly skilled in cooking and can cook a variety of delicious dishes, which is highly valued by his master. Once, due to a cold, the owner's food tasted tasteless and he began to lose weight day by day. Lin thought hard, took a piece of leg meat, put it in the pot and stir-fried it constantly, adding rock sugar, cooking wine, salt, shrimp and other condiments from time to time. While frying and turning, I suddenly smelled a burnt smell. It turned out that the soup had been burned dry. Mrs. Lin thought this was going to be bad. Unexpectedly, when I tasted it, the taste was surprisingly fresh. He immediately gave it to the owner to taste, and the owner repeatedly praised: "It's delicious, it's delicious!" Madam, the lady was overjoyed and wanted to eat it too, and asked Lin: "Will there be meat floss tomorrow?" Lin Dingding smiled and said, "I am Lin. Ding Ding is there, every day!" From then on, he devoted himself to thinking about the method of preparing meat floss, and finally created a brown meat floss that is fragrant, colorful, fresh and sweet. Local officials presented the meat floss made by Lin as a tribute to Emperor Wenzong of the Qing Dynasty and presented it to officials in the capital. After eating, the imperial concubine in the palace asked: "Is there any meat floss left?" The chamberlain replied: "There are Lin Ding Ding, there are them every day!" For a time, "Ding Ding is there every day" was widely spread, and many officials came to taste it. Seeing this, Lin Dingding resigned from his job as a chef and opened a workshop specializing in meat floss. What's the name of the store? Mrs. Lin thought: "Ding Ri You" has a good reputation, why not put up this sign! Later, Lin Dingding's secret recipe for meat floss was perfected day by day. To distinguish it from Taicang meat floss in Jiangsu, he called it "Dingri Fujian meat floss" and his business was booming. Dingri You's crispy pork floss is deep red in color, with uniform particle size, soft texture, melts in the mouth, high protein content and low fat content.

Due to the internal branching of Dingri, there are already many branches. For example, Dingriyou, Liriyou, Pinriyou... also have many branches.

Judging from this introduction, at least Lin Dingding has an origin (the chef of Liu Buxi, Fuzhou Salt Transport Envoy) and a time (the sixth year of Xianfeng in the Qing Dynasty (1856)).

The following is the origin of the Taicang meat floss found:

When it comes to Taicang, people will think of the famous Taicang meat floss.

There is also a legend about Taicang meat floss: It is said that during the Tongzhi period of the Qing Dynasty, there was a great chef in Taicang named Ni De. One day when he was cooking braised pork for Lu Zhuangyuan, the fire was too strong, the meat was cooked to pieces, and the fat separated. He was extremely anxious and cooked the dishes like this. Why didn't Lu Zhuangyuan drive him away? Finally, he came up with a solution: remove the burnt meat and add the remaining dried meat to the cooked meat to make fried meat. After finishing it, he took a bite himself and it was very delicious. He was very happy for his "invention". When he finally brought out the "braised pork", his heart was pounding, but when Lu Zhuangyuan took the first bite, Lu Zhuangyuan actually clapped his hands and applauded, and gave the dish a name: meat floss. A stone in Ni De's heart finally fell to the ground. Later, the wealthy people in Taicang held banquets and invited Ned to cook braised pork. Over time, pork floss became a specialty of Taicang.

Taicang Pork Floss is a unique food in Taicang and a unique food in China.

Taicang meat floss is popular with people of all ages and is famous at home and abroad.

Taicang meat floss has a long history. In 1886, the twelfth year of the reign of Emperor Guangxu of the Qing Dynasty, Ni Hongshun meat floss shop was opened next to Taicang Zhaozhong Temple. Because Empress Dowager Cixi and Emperor Guangxu praised the delicious meat floss, Taicang meat floss became an official gift and became famous all over the world. It won the Class A award at the Panama International Exposition in 1915 and is a famous specialty that has been famous for more than 100 years.

Taicang Meat Floss Factory is a medium-sized state-owned enterprise in Taicang with strong strength, exquisite technology, advanced equipment and good reputation. After the 1990s, its output has reached more than 300 tons, and its products are sold well at home and abroad, and are well received and praised by customers. Due to repeated bans on counterfeiting Taicang meat floss from various places, the Taicang meat floss factory registered the "Taicang brand" meat floss with the China Industrial and Commercial Administration in the early 1980s. Therefore, only "Taicang brand" is the authentic product of Taicang meat floss.

The above passage is the only record found of Taicang meat floss with a clear invention date, 1886

The following passage is a diner’s comment about meat floss:< /p>

Pork floss is a snack full of fragrance. It can be sandwiched with bread, served with porridge, or mixed with preserved eggs. The taste of meat floss is quite complex: in egg rolls it is salty, in preserved eggs it is sweet, always playing opposite sides. The great villain should be at the level of meat floss. There are two types of Chinese meat floss: Taicang style and Fujian style. The Fujian style is made with red lees, which is Fujian’s signature taste. Unfortunately, I have never tasted the original products of these two types. I am usually so confused that even if I eat it, I miss it in person. Interestingly, the legends about the origin of these two types of meat floss are very similar. A certain chef accidentally cooked the braised pork at a banquet and cooked it until it was mushy and shapeless. Then he had the idea to dry out the water and bake it into crispy and fragrant meat floss. The result was highly praised. . He also said he had a nose, eyes, and a name. The one in Taicang is the chef Ni De, and the one in Fuzhou is the official chef Lin Dingding. Legend has it that the two later opened stores separately. The one in Taicang was called "Ni Hongshun" and the one in Fuzhou was called "Dingriyou". The two stories seem to come from the same source, but they are false. The fat and skin in braised pork cannot be fried into floss. The recipes all teach people to use lean leg meat.

From the above information, I have drawn several conclusions:

1. Judging from the recorded time, Fuzhou meat floss was invented in 1856 and Taicang in 1886, which is at least longer than Taicang is 30 years ahead of schedule, and we do not rule out the outflow of technology to Taicang

2. The origin of the inventor Lin Dingding, the place of invention, and the store address can still be found. The origin of Ni De in Taicang is not yet clear. Only the Zhaozhong Temple is recorded.

3. It was designated as a royal tribute to Fuzhou Prefecture by the Qing Dynasty. It entered the Forbidden City from the southeast coast and became famous all over the country. In 1915, the meat floss made by Lin Dingding participated in the Pan-Pacific International Exposition in Panama. It impressed many judges with its excellent quality and won the gold medal, which made it famous all over the world.

This is very illustrative. At least modern history is relatively complete, and it is easy to distinguish who is a tribute and who wins the prize at the World Expo