These are individually wrapped niu rou kang from Shanghai,
China. It literally translates to “beef meat dried”. This are the cured
meat slices you see during certain festivities in the Chinese calendar.
The meat is carefully wrapped and lined in a tray, which is then
wrapped again and sealed. Nice presentation, classic style of premium
Asian snacks. Daniel
[blogspot.com], your mom gave this to me when I was at your house
yesterday. Send her my regards and tell her it tastes great! 🙂
The interesting bit about this pork meat and floss is the way they
fuse them both together. Cured meat is something like beef jerky, only
more tender and still retaining the taste of an animal. Floss is
reprocessed meat, usually pork, and is turned into dried pieces
of…well, floss that everyone eats for fun. It used to be all the rage
to put floss on top of buns and then heating it.
This is a close look at this Shanghai snack. Its cured meat slices
fused with liberal amounts of meat floss. I’ve never seen the likes of
it – this one produces an interesting synergy of flavors.
