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The founder Jiang Xianjiao was once the young master of the fourth-generation Hualong cloth shop in Dihua Street. He did not want to inherit the family business and instead switched to making meat floss. "Jiang's Hualong" has now become a nearly 50-year-old shop. The meat floss uses the hind leg meat of fresh pork, combined with traditional Chinese medicine and natural fermented soy sauce to stew, then after the stewing liquid dries up, it is pounded with a wooden mallet, and continues to be dried and stir-fried until it is fragrant and crispy. It is not as rough as peanut powder when eaten, with rich fiber crispness.

The meat dry selects the "pillow meat" from a pig, which is at most only a few pounds. It is stewed and roasted to be sweet and salty, thick and chewy. The meat paper is made with the hind leg meat and almond slices, crispy, thin and light as a cicada's wing, and it is the best-selling product. The century-old cloth shop has long since faded away, and the meat dry shop, which has transformed into entrepreneurship, has become another legend of the rise and fall of industries in Dihua Street.