There are (at least) two kinds of dried meat which are common in Chinese society. The one I've typically encountered in restaurants, usually as part of more authentic fare only, is:
肉松 (ròusōng; dried meat flakes)
The chewy kind that I prefer ("pork fu"), which I don't remember being used in restaurant dishes although it's sold in Chinese supermarkets, is:
肉脯 (ròufǔ; dried meat in threads or slices)
