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Fujian Rou Song Su Bing

Rou song su bing — pork floss flaky pastry — is an iconic Fujian bakery staple, particularly associated with Fuzhou. The cloud-like, savory-sweet pork floss (rou song) is encased in an impossibly tender lard-laminated pastry, making it at once homey and celebratory. It is a popular gift during Chinese New Year and Mid-Autumn Festival.

Serves: 12 pastries

Ingredients

Water Dough

180g (1½ cups) all-purpose flour
50g (3½ tbsp) lard or vegetable shortening
75ml (5 tbsp) warm water
10g (2 tsp) sugar

Oil Dough

130g (1 cup) all-purpose flour
65g (4½ tbsp) lard or vegetable shortening

Filling

150g (5 oz) Chinese pork floss (rou song)
2 tbsp (30ml) mayonnaise
1 tsp (5ml) sesame oil
1 spring onion, finely minced
1 tsp (4g) sugar

Instructions

Mix filling ingredients together in a bowl until the pork floss clumps slightly and holds its shape when pressed. Divide into 12 portions and compress each into a compact ball.
For the water dough, rub lard into flour until sandy, then add sugar and warm water. Knead 5–6 minutes to a smooth, pliable dough. Rest covered for 30 minutes.
For the oil dough, rub lard into flour with your fingertips until a cohesive, smooth paste forms. The dough will be soft and slightly greasy.
Divide each dough into 12 portions. Encase an oil dough ball in a water dough ball, seal well, and roll into a thin oval. Roll up like a scroll, rest 10 minutes. Repeat rolling and rolling up once more; rest another 10 minutes.
Press each cylinder upright, flatten, and roll into a 10cm (4 in) circle. Place a pork floss ball in the center, pull up edges and pinch firmly.
Preheat oven to 175°C (345°F). Place pastries seam-side down on a lined baking tray. Brush very lightly with egg wash for shine, or leave plain for a matte finish.
Bake 20–24 minutes until pale gold and set. The pastry should remain very pale — do not overbrown or it will taste bitter.
Cool completely before eating. The layers will crisp and the pork floss filling will become fluffy and fragrant as it sets.

Cook's Notes: Pork floss is available at Asian supermarkets. For a richer flavor, use pure lard in both doughs — it gives a more tender, shatteringly flaky texture than vegetable shortening. These keep well in an airtight tin for 4 days.

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# Fujian Rou Song Su Bing Rou song su bing — pork floss flaky pastry — is an iconic Fujian bakery staple, particularly associated with Fuzhou. The cloud-like, savory-sweet pork floss (rou song) is encased in an impossibly tender lard-laminated pastry, making it at once homey and celebratory. It is a popular gift during Chinese New Year and Mid-Autumn Festival. Serves: 12 pastries ## Ingredients ### Water Dough - 180g (1½ cups) all-purpose flour - 50g (3½ tbsp) lard or vegetable shortening - 75ml (5 tbsp) warm water - 10g (2 tsp) sugar ### Oil Dough - 130g (1 cup) all-purpose flour - 65g (4½ tbsp) lard or vegetable shortening ### Filling - 150g (5 oz) Chinese pork floss (rou song) - 2 tbsp (30ml) mayonnaise - 1 tsp (5ml) sesame oil - 1 spring onion, finely minced - 1 tsp (4g) sugar ## Instructions 1. Mix filling ingredients together in a bowl until the pork floss clumps slightly and holds its shape when pressed. Divide into 12 portions and compress each into a compact ball. 2. For the water dough, rub lard into flour until sandy, then add sugar and warm water. Knead 5–6 minutes to a smooth, pliable dough. Rest covered for 30 minutes. 3. For the oil dough, rub lard into flour with your fingertips until a cohesive, smooth paste forms. The dough will be soft and slightly greasy. 4. Divide each dough into 12 portions. Encase an oil dough ball in a water dough ball, seal well, and roll into a thin oval. Roll up like a scroll, rest 10 minutes. Repeat rolling and rolling up once more; rest another 10 minutes. 5. Press each cylinder upright, flatten, and roll into a 10cm (4 in) circle. Place a pork floss ball in the center, pull up edges and pinch firmly. 6. Preheat oven to 175°C (345°F). Place pastries seam-side down on a lined baking tray. Brush very lightly with egg wash for shine, or leave plain for a matte finish. 7. Bake 20–24 minutes until pale gold and set. The pastry should remain very pale — do not overbrown or it will taste bitter. 8. Cool completely before eating. The layers will crisp and the pork floss filling will become fluffy and fragrant as it sets. **Cook's Notes:** Pork floss is available at Asian supermarkets. For a richer flavor, use pure lard in both doughs — it gives a more tender, shatteringly flaky texture than vegetable shortening. These keep well in an airtight tin for 4 days.

Gallagher Kitchen