At the table
Eat warm in small bites, allowing the inside to cool and chewing the sticky dough well. If served on a skewer, remove a piece carefully before eating.
This version contains soy and sesame. Its rice, soybean, sugar and sesame ingredients are plant-based; vegetarian or vegan suitability depends on the frying fat and any additions. Other recipes and shared fryers may introduce further allergens, so do not assume the finished snack is gluten-free. The dough is sticky, the centre may be hot and skewers are sharp; eat small pieces carefully.
Guizhou has several versions. This Tujia-style dough includes soybeans and ordinary rice as well as glutinous rice; other local versions use a different rice mixture. Sugar colour, sesame coverage and shape vary, and some cooks add sesame before frying rather than coating the finished puff.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Guizhou has several versions. This Tujia-style dough includes soybeans and ordinary rice as well as glutinous rice; other local versions use a different rice mixture. Sugar colour, sesame coverage and shape vary, and some cooks add sesame before frying rather than coating the finished puff.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Brown-sugar sweetness, toasted sesame and a mild grain-and-bean flavour. No chilli heat.
- Chili heat
- Texture
- A sweet, lightly crisp exterior surrounds a hollow centre and a tender, chewy rice-dough wall. The coating becomes stickier as it sits.
- How it’s made
- Soak rice, glutinous rice and soybeans, drain and wet-grind them into a fine dough. Knead, shape small oval pieces and fry until cooked and puffed. Roll the fried pieces in brown sugar and sesame.
Guizhou has several versions. This Tujia-style dough includes soybeans and ordinary rice as well as glutinous rice; other local versions use a different rice mixture. Sugar colour, sesame coverage and shape vary, and some cooks add sesame before frying rather than coating the finished puff.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guizhou.
About this regional connection
Guizhou: Guizhou Tujia cultural book documents exact preparation; Tongren local reporting confirms sugarcoated fried sesame puffs.
Ask if they have it first
请问你们有贵州糖麻圆（马打滚）吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A sweet roll through sugar and sesame
Tangmayuan belongs to Guizhou’s family of sweet fried rice snacks. The Tujia-style name ma da gun evokes the pieces rolling through their sugar-and-sesame coating. Related puffs appear in everyday snacking and in New Year preparations around Tongren, with local cooks using different rice mixtures and finishing methods.