Meat floss

Dried meat product from China

Meat floss

Meat floss made of beef

Alternative names| Meat wool, pork floss, flossy pork, meat cotton candy or pork sung
Place of origin| China[1]
Region or state| East Asia and Southeast Asia
Associated cuisine| Cambodia, China, Indonesia, Malaysia, Singapore, Taiwan and Vietnam
Main ingredients| Pork, beef, or chicken

* Media: Meat floss

Meat floss

Chinese name
Traditional Chinese| 肉鬆
Simplified Chinese| 肉松
Literal meaning| meat fluff
| Transcriptions

Standard Mandarin
Hanyu Pinyin| ròusōng
IPA| [ɻôʊsʊ́ŋ]

Romanization| [ɲiɔʔ soŋ]
Yue: Cantonese
Yale Romanization| yuhk-sūng
Jyutping| juk6 sung1
Southern Min name
Chinese| 肉酥
Literal meaning| meat flakes
| Transcriptions

Southern Min
Hokkien POJ| bah-so·
Tâi-lô| bah-soo
Eastern Min name
Traditional Chinese| 肉絨
Simplified Chinese| 肉绒
Literal meaning| meat fabric
| Transcriptions

Eastern Min
Fuzhou BUC| nṳ̆k-ṳ̀ng
Hakka name
Chinese| 肉麩
Literal meaning| meat powder; meat fabric
| Transcriptions

Hakka
Romanization| ngiug fu
Vietnamese name
Vietnamese| ruốc (Northern Vietnamese)
chà bông (Southern Vietnamese)
Thai name
Thai| หมูหย็อง
RTGS| mu yong
Malay name
Malay| serondeng
Indonesian name
Indonesian| abon
Filipino name
Tagalog| mahu or masang
Khmer name
Khmer| សាច់ជ្រូកផាត់ sach chruok phat

Meat floss, also known as pork or yuk sung (Chinese: 肉鬆; pinyin: ròusōng; Jyutping: juk6 sung1 ; Mandarin Chinese: [ɻôʊsʊ́ŋ]), is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.[1][2]

## Culinary use

[edit]

Meat floss is used as a decorative and flavorful topping for many foods, such as congee, tofu, rice and savory soy milk. It is also used as filling for various savory buns and pastries as well as a topping for baked goods filled with bean paste, for example, or as a snack food on its own. Meat floss is a popular food item in Chinese, Vietnamese (called ruốc in the North, and chà bông in the South), and Indonesian dining.[citation needed]

## Production and styles

[edit]

Meat floss is made by stewing finely cut pork, chicken or beef (though other meats may be used) in a sweetened mixture of soy sauce and various spices until individual muscle fibers can be easily torn apart. This happens when the water-insoluble collagen that holds the muscle fibers of the meat together has been converted into water-soluble gelatine.[3] The meat is teased apart, strained and partially dried in the oven. It is then mashed and beaten while being cooked in a large wok until it is nearly completely dry. Additional flavorings are usually added while the mixture is being fried.

There are two styles of meat floss, which differ in whether oil is added during the last process of production. The Jiangsu style rousong is dry-cooked and the product is slightly chewy, while the Fujian style bak hu is fried with oil and the product is mildly crispy. Five kilograms (11 lb) of meat will usually yield about one kilogram (2 lb) of floss.[4]

## Variations

[edit]

Part of a series on

Chinese cuisine

Regional cuisines

Four Great Traditions

* Chuan (Sichuan)
* Lu (Shandong)
* Yue (Guangdong)
* Huaiyang (Jiangsu)

Eight Great Traditions
(+all above)

* Anhui
* Fujian
* Hunan
* Zhejiang

Ten Great Traditions
(+all above)

* Beijing
* Shanghai

Twelve Great Traditions
(+all above)

* Henan
* Shaanxi

Fourteen Great Traditions
(+all above)

* Hubei
* Liaoning

Sixteen Great Traditions
(+all above)

* Tianjin
* Yunnan

New Eight Great Traditions

* Gansu
* Hangzhou
* Jilin
* Liaoning
* Ningbo
* Shaanxi
* Shanghai
* Shanxi

Beijing and the vicinity

* Beijing
* Imperial
* Aristocrat
* Tianjin

Other regional styles

* Teochew
* Guangxi
* Guizhou
* Hainan
* Haipai
* Hakka
* Hong Kong
* Jiangxi
* Macanese
* Manchu
* Northeastern
* Putian (Henghwa)
* Qinghai
* Taiwan
* Tibetan
* Xinjiang

Overseas cuisine

* Australia
* Britain
* Burma
* Cambodia
* Canada
* Caribbean
* Philippines
* India
* Indonesia
* Japan
* Latin America
* Perú
* Puerto Rico
* Korea
* Malaysia
* New Zealand
* Pakistan
* Singapore
* United States

Religious cuisines

* Buddhist
* Islamic
* Taoist

Ingredients and types of food

* Main dishes
* Desserts
* Noodles

Preparation and cooking

* Stir frying
* Double steaming
* Red cooking

See also

* Customs and etiquette
* List of Chinese desserts
* List of Chinese dishes
* List of Chinese restaurants
* List of restaurants in China

* Asia portal
* China portal
* Hong Kong portal
* Taiwan portal

* v
* t
* e

A very similar product is pork fu (肉脯; pinyin: ròufǔ; Pe̍h-ōe-jī: bah-hú), which is less fried and less shredded than meat floss, and has a more fibrous texture.

Fish can also be made into floss (魚鬆; yú sōng), though initial stewing is not required due to the low collagen and elastin content of fish meat. Rabbit and duck floss can also be found in China.[5][6]

In Japan, a variant made from fish is called dembu (Japanese: 田麩).

In Muslim-majority Indonesia and Malaysia, beef or chicken floss is the most popular variant, commonly called abon in Indonesian and serunding in Malay. In Malaysia, serunding is a popular delicacy during Ramadan and Eid al-Fitr.[7] It can keep for several days to several months unrefrigerated, depending on its moisture content.

In the Muslim-majority Hausa cuisine of Northern Nigeria, dambu nama is a dry, shredded beef snack, similar to meat floss. It is fried and heavily spiced in its preparation.

* Fish floss is roasted to look similar to yuk sung.

* Beef floss for sale in Sulawesi, Indonesia

* Meat floss buns from Hong Kong

## Health effects

[edit]

A study has demonstrated a positive correlation between increased processing temperatures of meat floss and increased formation of heterocyclic aromatic amines (HAAs) within the meat. Up to seven different HAAs were found when meat floss was processed at 150 °C (302 °F).[8] HAAs are believed to promote the development of some cancers.[9]

## See also

[edit]

Wikimedia Commons has media related to Meat floss.

* Serundeng
* Dried shredded squid
* Bakkwa
* Machaca
* Pulled pork
* Čvarci
* Pemmican
* Katsuobushi
* Food portal

## References

[edit]

1. ^ a b Grigson, Jane (January 1985), World Atlas of Food, Bookthrift Company, ISBN 978-0-671-07211-7
2. ^ Dikeman, Michael; Devine, Carrick (2014). Encyclopedia of Meat Sciences Volume 1 (2nd ed.). Amsterdam: Elsevier/Academic Press. p. 524\. ISBN 978-0-12-384734-8.
3. ^ Vickie Vaclavik, Elizabeth W. Christian. Essentials of Food Science. Springer, 2003, p. 169.
4. ^ Melia, Ken (2017). Review of Meat Floss – Identifying opportunities for Australian Red Meat. North Sydney: Meat and Livestock Australia Limited
5. ^ Zhou, Zhen (2017). "Research of new duck floss with spicy flavor" Food and Fermentation Technology: 120–125 – via Food Science and Technology Abstracts.
6. ^ Leistner, Lothar (2002). Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality. New York: Kluwer / Plenum Publishers. pp. 132, 139. ISBN 978-1-4613-5220-4.
7. ^ Thestar.com. "Thestar.com." Mum’s meat floss legacy. Retrieved on 2008-09-19.
8. ^ Liao, Guozhou (April 2009). "Effects of Cooked Temperatures and Addition of Antioxidants on Formation of Heterocyclic Aromatic Amines in Pork Floss". Journal of Food Processing and Preservation. 33: 159–175. doi:10.1111/j.1745-4549.2008.00239.x – via Web of Science.
9. ^ Weisburger, John H. (2002-09-30). "Comments on the history and importance of aromatic and heterocyclic amines in public health". Mutation Research. 506–507: 9–20. Bibcode:2002MRFMM.506....9W. doi:10.1016/s0027-5107(02)00147-1. ISSN 0027-5107. PMID 12351140.

* v
* t
* e

Fujian cuisine

* Bak kut teh
* Ban mian
* Buddha Jumps Over the Wall
* Gua bao
* Hujiao bing
* Lor mee
* Lychee pork
* Misua
* Ngo hiang
* Oyster omelette
* Popiah
* Qi Jiguang bread
* Shacha sauce
* Shaxian delicacies
* Yanpi

* Putian cuisine
* Cuisine of Hong Kong
* Cuisine of Macao
* Chinese cuisine
* History of Chinese cuisine

* v
* t
* e

Taiwanese cuisine

Dishes and meals|

* Beef noodle soup
* Bento (Taiwan Railway Bento)
* Congee
* Coffin bread
* Cuttlefish geng
* Eel noodles
* Geng
* Karasumi
* Khong bah png
* Lo bah png
* Misua
* Mongolian barbecue
* Mongolian beef
* Oyster vermicelli
* Pork ball
* Rice vermicelli
* Sanbeiji
* Ta-a mi
* Turkey rice
* Tsang Ying Tou
* Tube rice pudding
* Wu geng chang wang

Xiaochi|

* A-gei
* Alivongvong
* Ba-wan
* Chicken wing rice roll
* Chinese sausage
* Curry beef turnover
* Danbing
* Fish ball
* Gua bao
* Hujiao bing
* Iron egg
* Milkfish congee
* Moon shrimp cakes
* Oyster omelette
* Pig's blood cake
* Popiah
* Scallion pancake
* Shuangbaotai
* Small sausage in large sausage
* Spring roll
* Stinky tofu
* Taiwanese fried chicken
* Tea egg
* Tempura
* Xiaolongbao
* Zongzi

Snacks and desserts|

* Aiyu jelly
* Apple bread
* Bakkwa
* Chhau-a-koe
* Coconut bar
* Concave cake
* Douhua
* Dried shredded squid
* Egg yolk pastry
* Grass jelly
* Ji dan gao
* Kiâm-piánn
* Lek-tau-phong
* Mango shaved ice
* Mochi
* Peanut soup
* Pineapple cake
* Scallion bread
* Square cookie
* Suncake
* Taro ball
* Taro pastry
* Tshuah-ping
* Youtiao

Beverages|

* Beer
* Ginger tea
* Grape wine
* Kaoliang liquor
* Mr. Brown Coffee
* Papaya milk
* Soy milk
* Whisky
* Taiwanese tea
* Bubble tea
* Fo Shou tea
* Tung-ting tea
* High mountain tea
* Pouchong
* Watermelon milk
* Winter melon punch

Ingredients|

* Black bean paste
* Milkfish
* Rousong
* Shacha sauce

Chefs|

* André Chiang
* Ching He Huang
* Erchen Chang
* Fu Pei-mei

Miscellaneous|

* Agriculture
* Aquaculture
* List of Michelin starred restaurants in Taiwan
* List of restaurants in Taiwan
* List of Taiwanese desserts and snacks
* Night markets
* List
* Tea culture
* Q texture

* Category
* Commons
* Portal
* WikiProject
* bookshelf

* v
* t
* e

Indonesian cuisine by ethnicity

Dishes|

| Common
Indonesian
dishes|

* Abon
* Acar
* Ayam bakar
* Ayam goreng
* Ayam kecap
* Ayam kodok
* Bakmi
* Bakpau
* Bakso
* Bakwan
* Bihun goreng
* Bubur ayam
* Bubur kacang hijau
* Bubur ketan hitam
* Bubur sumsum
* Gado-gado
* Gorengan
* Gulai
* Ikan asin
* Ikan bakar
* Ikan goreng
* Jagung rebus
* Kacang rebus
* Kari
* Kari ayam
* Kari domba
* Kari kambing
* Kari udang
* Kuaci
* Ketupat
* Laksa
* Lontong
* Macaroni schotel
* Martabak
* Mi bakso
* Mi goreng
* Mi kuah
* Nasi campur
* Nasi goreng
* Nasi kari
* Nasi kuning
* Nasi bakar
* Otak-otak
* Panekuk
* Pastel tutup
* Perkedel
* Perkedel jagung
* Pindang
* Rendang
* Rijsttafel
* Roti bakar
* Roti bolen
* Roti meses
* Rujak
* Sambal
* Sambal goreng udang
* Satay
* Sayur bayam
* Sayur sop
* Semur
* Serundeng
* Sop buntut
* Soto
* Soto ayam
* Soto mi
* Sup ayam
* Sup ercis
* Sup makaroni
* Sup wortel
* Tahu
* Tahu goreng
* Telur asin
* Telur pindang
* Tempeh
* Tumis kangkung
* Tumpeng

|

Acehnese|

* Meuseukat
* Mi aceh
* Mi caluk
* Nasi gurih
* Sate matang

Arab|

* Asida
* Falafel
* Hummus
* Kofta
* Manakish
* Katayef
* Nasi kabsah
* Nasi mandi
* Maamoul
* Marak
* Roti maryam
* Roti pita
* Saltah
* Shawarma
* Tabbouleh
* Tharid

Balinese|

* Babi guling
* Betutu
* Be urutan
* Iga babi
* Laklak
* Lawar
* Matah
* Nasi bali
* Nasi jinggo
* Pai susu
* Rawon babi
* Rujak kuah pindang
* Sate babi
* Sate lilit
* Soto babi
* Tipat cantok

Banjarese|

* Bingka
* Laksa banjar
* Pekasam
* Soto banjar

Batak|

* Arsik
* Babi panggang Karo
* Dali ni horbo
* Dengke mas na niura
* Itak gurgur
* Lampet
* Manuk napinadar
* Mi gomak
* Na tinombur
* Ombusombus
* Pagit-pagit
* Pohulpohul
* Saksang
* Sasagun
* Sate kerang
* Tipatipa
* Tuktuk

Betawi|

* Asinan betawi
* Bubur cha cha
* Kerak telor
* Ketoprak
* Ketupat sayur
* Laksa betawi
* Lontong sayur
* Mi kangkung
* Nasi goreng kambing
* Nasi kebuli
* Nasi uduk
* Nasi ulam
* Pindang
* Roti buaya
* Roti gambang
* Rujak juhi
* Sate taichan
* Sayur asem
* Semur jengkol
* Soto betawi
* Soto kaki
* Soto tangkar
* Sup kambing

Buginese and
Makassar|

* Burasa
* Coto makassar
* Dangke
* Jalangkote
* Kaledo
* Konro
* Mi kering
* Pallubasa
* Sop saudara

Chinese|

* Babi hong
* Babi kecap
* Bak kut teh
* Bakkwa
* Banmian
* Bihun goreng
* Cakwe
* Cap cai
* Chai tow kway
* Char kway teow
* Cha sio
* Fu yung hai
* Fish ball
* Haisom cah
* Ifumi
* Kembang tahu
* Kepiting saus tiram
* Kuaci
* Kwetiau ayam
* Kwetiau goreng
* Kwetiau siram sapi
* Lapchiong
* Locupan
* Lontong cap go meh
* Lumpia
* Mi ayam
* Mi lor
* Mi pangsit
* Mi tarik
* Mun tahu
* Nasi ayam hainan
* Nasi bebek
* Nasi campur
* Nasi tim
* Ngo hiang
* Pangsit
* Popiah
* Rujak shanghai
* Sapo tahu
* Sate babi
* Sekba
* Siomay
* Soto
* Sup hisit
* Sup sarang burung
* Swikee
* Tahu sumedang
* Tauge ayam
* Tee long pan
* Telur pitan
* Telur teh
* Tong sui
* Yong tau fu
* Yusheng

Cirebonese|

* Empal gentong
* Docang
* Kue gapit
* Mi koclok
* Nasi jamblang
* Nasi lengko
* Tahu gejrot

Gorontalese|

* Binte biluhuta
* Sate Tuna
* Ayam iloni
* Sagela
* Ilahe
* Bilentango
* Sate Balanga
* Ilabulo
* Nasi kuning cakalang
* Buburu
* Bubur sagela
* Nasi goreng sagela
* Tabu Moitomo
* Ikan iloni
* Pilitode

Indian|

* Ayam mentega
* Ayam tandori
* Chapati
* Chutney
* Dosa
* Idli
* Laddu
* Kari kambing
* Kari kepala ikan
* Korma
* Modak
* Naan
* Nasi biryani
* Raita
* Roti canai
* Sambar
* Samosa
* Satti Sorru

Indo|

* Ayam kodok
* Babi panggang
* Bitterballen
* Erwtensoep
* Hutspot
* Makaroni schotel
* Oliebol
* Ontbijtkoek
* Pannenkoek
* Poffertjes
* Shepherd's pie
* Spekkoek

Javanese|

* Apem
* Arem-arem
* Ayam bumbu rujak
* Ayam geprek
* Ayam goreng kalasan
* Ayam penyet
* Bakso
* Bakpia
* Bakpia pathok
* Botok
* Brongkos
* Buntil
* Gudeg
* Iga penyet
* Kamir
* Kelan antep
* Krechek
* Kuluban
* Lepet
* Lontong balap
* Lontong dekem
* Lontong kupang
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Mendoan
* Mi bakso
* Mi goreng
* Mi jawa
* Mi rebus
* Nasi ambeng
* Nasi bebek
* Nasi bogana
* Nasi empal
* Nasi gandul
* Nasi goreng
* Nasi goreng jawa
* Nasi kare
* Nasi kucing
* Nasi liwet
* Nasi megono
* Nasi pecel
* Nasi tempong
* Opor
* Opor ayam
* Pecel
* Pecel ayam
* Pecel lele
* Rambak petis
* Rawon
* Roti ganjel rel
* Roti konde
* Rujak cingur
* Rujak soto
* Sambal ulek
* Sate ambal
* Sate blora
* Sate kambing
* Sate hati
* Sate kelinci
* Sate kikil
* Sate klatak
* Sate madura
* Sate ponorogo
* Sate tegal
* Sate udang
* Sayur lodeh
* Selat solo
* Serundeng
* Soto babat
* Soto ceker
* Tahu campur
* Telur pindang
* Tempe bacem
* Tempe goreng
* Tempe mendoan
* Timlo
* Tongseng
* Trancam
* Tumpeng
* Urap

Madurese|

* Rujak
* Rujak cingur
* Sate madura
* Serundeng
* Soto madura

Malay|

* Amplang
* Ayam goreng
* Ayam pansuh
* Bubur cha cha
* Bubur pedas
* Cincalok
* Epok-epok
* Gulai
* Ikan bakar
* Ikan patin
* Kangkung belacan
* Kari
* Kemplang
* Laksa
* Mi kari
* Mi rebus
* Nasi berlauk
* Nasi briyani
* Nasi dagang
* Nasi goreng
* Nasi goreng pattaya
* Nasi lemak
* Nasi minyak
* Otak-otak
* Pekasam
* Pulut
* Roti canai
* Roti jala
* Roti john
* Roti tisu
* Sayur lodeh
* Siput gonggong
* Soto
* Sup kambing
* Tahu goreng
* Tempoyak
* Ulam

Minahasan|

* Ayam rica-rica
* Brenebon
* Cakalang fufu
* Dabu-dabu
* Klappertaart
* Mi cakalang
* Nasi kuning
* Panada
* Paniki
* Rica-rica
* Rintek wuuk
* Tinorangsak
* Tinutuan
* Woku

Minangkabau|

* Asam pedas
* Ayam pop
* Balado
* Daun ubi tumbuk
* Dendeng
* Gulai
* Gulai ayam
* Gulai kambing
* Gulai otak
* Kalio
* Kepiting saus padang
* Keripik sanjai
* Lemang
* Lontong gulai pakis
* Nasi kapau
* Nasi kari
* Nasi padang
* Palai bada
* Rendang
* Sambal lada muda
* Sate padang
* Soto padang
* Udang balado

Moluccan
and Papuan|

* Asida
* Babi bakar
* Bibingka
* Colo-colo
* Papeda
* Puding sagu
* Sagu
* Soto ambon

Palembang|

* Burgo
* Gulai
* Kemplang
* Laksan
* Lakso
* Mi celor
* Nasi minyak
* Otak-otak
* Pempek
* Pindang
* Tekwan
* Tempoyak ikan patin

Peranakan|

* Bubur cha cha
* Cincalok
* Laksa
* Pai ti
* Swikee

Sasak|

* Ayam taliwang
* Plecing kangkung
* Sate ampet
* Sate belut
* Sate pusut

Sundanese|

* Asinan bogor
* Batagor
* Empal gepuk
* Karedok
* Kupat tahu
* Laksa bogor
* Laksa tangerang
* Lalab
* Mi kocok
* Nasi timbel
* Nasi tutug oncom
* Oncom
* Pepes
* Rujak tumbuk
* Sate bandeng
* Sate maranggi
* Sayur asem
* Seblak
* Soto bandung
* Tauge goreng
* Uli bakar

Timorese|

* Feijoada
* Ikan bakar
* Katemak
* Pastel de nata
* Se'i

Snacks|

| Krupuk|

* Amplang
* Emping
* Kemplang
* Krupuk
* Krupuk ikan
* Krupuk kulit
* Krupuk udang
* Kripik
* Kripik sanjai
* Rempeyek
* Rengginang

|

Kue|

* Agar-agar
* Apam
* Ape
* Arem-arem
* Asida
* Bagea
* Bahulu
* Bakcang
* Bakpau
* Bakpia
* Bakpia pathok
* Bangkit
* Bibingka
* Bika ambon
* Bingka
* Bitterballen
* Bolen
* Bolu gulung
* Bolu kukus
* Bolu pandan
* Bugis
* Bulan
* Busa
* Cakwe
* Cilok
* Clorot
* Cubit
* Cucur
* Dadar gulung
* Dodol
* Donat jawa
* Donat kentang
* Gapit
* Geplak
* Gethuk
* Jalangkote
* Jemput-jemput
* Kaak
* Kaasstengels
* Kamir
* Karipap
* Kembang goyang
* Keranjang
* Klappertaart
* Klepon
* Kochi
* Kroket
* Ku
* Kukis jagung
* Laddu
* Laklak
* Lapis
* Lapis legit
* Leker
* Lemper
* Lidah kucing
* Lumpia
* Lumpia goreng
* Lumpia semarang
* Sumpia
* Lupis
* Madumongso
* Makmur
* Martabak
* Mangkok
* Mochi
* Modak
* Nagasari
* Nastar
* Ombusombus
* Onde-onde
* Pai susu
* Pai ti
* Panada
* Pancong
* Pastel
* Pastel de nata
* Pinyaram
* Pisang cokelat
* Pisang goreng
* Poffertjes
* Popiah
* Pukis
* Putri salju
* Putu
* Putu mangkok
* Putu mayang
* Rangi
* Rempah udang
* Risoles
* Samosa
* Satu
* Semar mendem
* Semprit
* Semprong
* Serabi
* Seri muka
* Sus
* Spekulaas
* Stroopwafel
* Talam
* Tapai
* Timphan
* Terang bulan
* Untir-untir
* Wajik
* Wingko

Beverages|

| Alcoholic|

* Arak
* Beer
* Brem
* Cap tikus
* Ciu
* Lapen
* Saguer
* Sopi
* Tuak

|

Non-alcoholic|

* Adon-adon coro
* Angsle
* Bajigur
* Bandrek
* Bir jawa
* Bir kocok
* Bir pletok
* Cendol
* Chocolate milk
* Cincau
* Dadiah
* Es asam jawa
* Es buah
* Es campur
* Es doger
* Es durian
* Es goyobod
* Es kelapa muda
* Es kopyor
* Es selendang mayang
* Es tebak
* Es tebu
* Es teler
* Hot chocolate
* Jahe telur
* Jamu
* Java coffee
* Kembang tahu
* Kopi luwak
* Kopi susu
* Kopi tarik
* Kopi tiam
* Kopi tubruk
* Lahang
* Laksamana mengamuk
* Legen
* Milo
* Moke
* Ronde
* Sarsi
* Badak
* Indo saparelle
* Sekoteng
* Soda gembira
* Susu kedelai
* Sweet tea
* Teh botol
* Teh krisan
* Teh liang
* Teh poci
* Teh jahe
* Teh tarik
* Teh talua
* Wedang jahe
* Wedang uwuh

Bumbu|

| Spices|

* Adas manis
* Andaliman
* Asam jawa
* Bawang bombai
* Bawang merah
* Bawang perei
* Bawang putih
* Bunga lawang
* Bunga pala
* Cabai rawit
* Cabai merah
* Cengkih
* Daun bawang
* Daun jeruk
* Daun kari
* Daun kemangi
* Daun pandan
* Daun salam
* Jahe
* Jeruk purut
* Jeruk nipis
* Jintan
* Kapulaga
* Kayu manis
* Kecombrang
* Kencur
* Kemiri
* Ketumbar
* Keluak
* Kunyit
* Lengkuas
* Lada hitam
* Lada putih
* Lokio
* Pala
* Peterseli
* Seledri
* Serai
* Temu kunci
* Temu lawak

|

Seasonings
and condiments|

* Abon
* Acar
* Balado
* Bawang goreng
* Budu
* Coconut jam
* Cuka
* Dabu-dabu
* Hagelslag
* Kecap asin
* Kecap ikan
* Kecap inggris
* Kecap manis
* Kerisik
* Lalab
* Mayones
* Minyak samin
* Minyak wijen
* Minyak zaitun
* Moster
* Muisjes
* Nata de coco
* Peanut sauce
* Petis
* Petis ikan
* Rica-rica
* Sambal
* Sambal goreng teri
* Serundeng
* Saus tiram
* Saus tomat
* Tapai
* Tauco
* Tempoyak
* Terasi
* Tongcai
* Tuktuk
* Vlokken

Influences and
overseas dishes|

* Achat
* Asam pedas
* Ayam penyet
* Babi pangang
* Bami
* Bamischijf
* Begedil
* Biryani
* Bobotie
* Bobotok
* Boeber
* Dendeng
* Kalu dodol
* Koe'sister
* Lumpia
* Martabak
* Mie goreng
* Mie rebus
* Nasi ambeng
* Nasi goreng
* Nasi kuning
* Nasischijf
* Pechal
* Pisang goreng
* Rawon
* Rendang
* Rojak
* Roti canai
* Satay
* Sayur lodeh
* Serundeng
* Sosatie
* Soto
* Telur pindang
* Tempeh
* Tomato bredie

List articles|

* Indonesian beverages
* Indonesian condiments
* Indonesian desserts
* Indonesian dishes
* Indonesian noodles
* Indonesian snacks
* Indonesian soups

Related
topics|

* List of Indonesian dishes
* Alcohol in Indonesia
* Jamu
* Bumbu (seasoning)
* Street food of Indonesia
* Jajan pasar
* Sri Owen
* Nunuk Nuraini

* Category: Indonesian cuisine

* v
* t
* e

Hong Kong cuisine

Food|

* Almond biscuit
* Almond jelly
* Bakkwa
* Banana roll
* Bao yu
* Beef ball
* Beef bun
* Beef chow fun
* Bird's nest soup
* Biscuit roll
* Buddha's delight
* Cart noodle
* Cha siu bao
* Char siu
* Chinese herb tea
* Chinese sausage
* Cocktail bun
* Coconut bar
* Congee
* Cream bun
* Crispy fried chicken
* Deuk Deuk Tong
* Dim sum
* Douhua
* Dried shredded squid
* Egg tart
* Egg waffle
* Fish ball
* Fishcake
* Flame on the iceberg
* Got fan
* Ham and egg bun
* Haw flakes
* Honey walnut shrimp
* Hong Kong-style milk tea
* Hot pot
* Jerky
* Jin deui
* Kai-lan
* Lai fun
* Mango pomelo sago
* Mango pudding
* Nuomici
* Ox-tongue pastry
* Paper wrapped cake
* Peanut butter bun
* Pineapple bun
* Poon choi
* Put chai ko
* Rapeseed
* Red bean ice
* Rice noodle roll
* Roast goose
* Roasted pig
* Rousong
* Saang mein
* Sausage bun
* Sea cucumber
* Seafood birdsnest
* Shahe fen
* Singapore style noodles
* Siu mei
* Steamed meatball
* Shrimp roe noodles
* Shumai
* Sorrowful Rice
* Stinky tofu
* Sweetheart cake
* Swiss wing
* Tang bu shuai
* Taro cake
* Taro dumpling
* Tea egg
* Tofu skin roll
* Water caltrop
* Water chestnut cake
* White boiled shrimp
* White cut chicken
* White sugar sponge cake
* Wonton
* Wonton noodle
* XO sauce
* Yeung Chow fried rice
* Yi mein
* Yin Yang Fried Rice
* Yuenyeung
* Zha cai
* Zhaliang

Films|

* The Banquet (1991)
* Shogun and Little Kitchen (1992)
* The Chinese Feast (1995)
* The God of Cookery (1996)
* Osaka Wrestling Restaurant (2004)
* Kung Fu Chefs (2009)

TV series|

* Magic Chef (2005)

Culture|

* Hong Kong tea culture
* Siu yeh
* One bowl with two pieces
* Private kitchens
* Yum cha

Places|

* Cha chaan teng
* Dai pai dong

* Beijing cuisine
* Cantonese cuisine
* Shanghai cuisine
* Macanese cuisine
* Chinese cuisine
* History of Chinese cuisine

* v
* t
* e

Macanese cuisine

Meat-based or seafood-based dishes|

* Arroz chau chau
* Arroz gordo
* Cabidela
* Galinha à africana
* Galinha à portuguesa
* Minchee
* Pork chop bun
* Sopa de lacassá
* Tacho

Desserts and pastry|

* Almond biscuit
* Egg tart
* Mango pudding
* Pastel de nata

Ingredients|

* Bacalhau
* Balichão
* Durian

Others|

* Bakkwa
* Balichão
* Cha Gordo
* Chetnim de bacalhau
* Dried shredded squid
* Portuguese sauce
* Rousong

* Beijing cuisine
* Cantonese cuisine
* Hong Kong cuisine
* Shanghai cuisine
* Chinese cuisine
* History of Chinese cuisine

*[v]: View this template
*[t]: Discuss this template
*[e]: Edit this template