Xiaodong Matong

Xiaodong Matong

　　Xiaodong Matong is a local branded snack produced in Xiaodong, Qinnan District, Qinzhou City. It is made primarily from glutinous rice flour and taro powder, mixed with white sugar, rolled into small pieces, then deep-fried in oil until they form small cylinders about three to four centimeters in diameter and 10–12 centimeters long—puffed in the center but not hollow. They are then coated with a thin layer of sugar and rolled in pan-fried sesame seeds. The snack gets its name because it is coated with sesame and has a soft, spongy interior. Xiaodong Matong features a perfect balance of lightness, fragrance, sweetness, crispiness, and crunchiness. It is large yet not heavy, sweet but not cloying, crispy and delicious, leaving a lingering aftertaste that keeps people coming back for more. In 1981, Xiaodong Matong won first place at the Guangxi Pastry Making Techniques Competition, ranking among the top, and has continued to receive numerous awards since, gaining widespread fame. It has become one of the most popular snacks during the Spring Festival and for casual tea time.

　　　　Xiaodong Matong comes in two varieties: Black Sesame Matong and White Sesame Matong. The black variety is made with black sesame seeds, while the white version uses either white sesame or hulled black sesame, with the white sesame variant considered the best. The main brands of Xiaodong Matong are “Dongjiang” and “Tongyu,” both of which are top-quality, while other brands are considered secondary.