Taicang dried meat floss has a history of about a hundred years, enjoying the same popularity with the pickled-oil.

Being one of the specialities of Taicang, the dried meat floss also won a prize in 1915 in Panama international fair.

Taicang dried meat floss is also called Ni Hong-shun meat floss. It is said that there was a cook named Ni Hong-shun in the South Street in Taicang city. He once overdid when was preparing pork braised in brown sauce.

The soup dried and the fat separated from the lean meat, which then imitated golden floss but tasted fairly good. Thus he named it meat floss and set up a restaurant after his name to specialize meat floss. He later made great efforts in improving the crafts and thus brought good business to his restaurant and also made meat floss popular.

Now Taicang meat floss puts more emphasis on material choosing. The best material is the boned hind pork leg, which, after prossessed, is lustrous and tastes good and contains more than 40% protein but less than 7% fat. It is easy to be digested and assimilated. Thus it is not only good nutriment for children, puerperas, patients and the aged but delicious dish in banquets and good choice as gifts.