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In the past, many people in Taiwan had porridge for breakfast. Compared to pickled vegetables, meat floss was the luxurious star on the breakfast table. "Weifeng Meat Floss Food" emerged on Dihua Street in 1963, manufacturing and wholesaling meat floss to more than a hundred barbecue shops in Taipei and Keelung. In 1966, it established its first meat floss store at its current location. It uses fresh pork hind leg meat, which is cooked in a pot for 4 to 6 hours after being freshly slaughtered. Once the broth is reduced, the meat is carefully separated into fine threads and stir-fried until it becomes light and crisp. The pork fibers are clearly visible, with juicy meat juices and a fragrant, crispy texture. Later, it continuously developed products such as meat jerky, beef jerky, and fish floss. Meat floss has long since evolved from a breakfast side dish into a daily snack and gift, witnessing the remarkable progress of Taiwan's civilian economy over the past half century.