Mazusu Pastry is a traditional Fujianese deep-fried confection, originally called 'Qima Su,' renamed 'Mazusu' in 1964 on the suggestion of diplomat Shen Jianhong, and it remains Matsu's most historically rooted souvenir. On Jieshou Road in Nangan, Tianmei Xuan Bakery has been open since 1961 — more than six decades — and its third-generation owner still kneads the dough, deep-fries, and coats each piece in syrup by hand every morning; a 1979 Matsu Daily article already called Tianmei Xuan's Mazusu 'the most renowned.'
Mazusu Pastry was originally called 'Qima Su.' On February 9, 1964, diplomat Shen Jianhong — a former Government Information Office director — bought 35 pieces of Qima Su at Jushui Xuan in Shanlong during a visit to Matsu, praised it as more worthy of promotion than yellow croaker or kaoliang liquor, and suggested renaming it 'Mazusu,' a name used ever since. Tianmei Xuan Bakery on Jieshou Road in Nangan was founded in 1961, and a 1979 Matsu Daily article already called its Mazusu 'the most renowned'; the bakery has operated for more than six decades across three generations, and its handmade pastry was recognized in the second edition of the '500 Bowls' food guide.
What Is Mazusu Pastry
Mazusu Pastry is a traditional Fujianese deep-fried confection made from dough kneaded with flour, eggs, and fat, cut into strips, deep-fried until golden and crisp, and then coated in a layer of syrup and sprinkled with sesame or peanut powder. The result is crunchy and moreish, sweet but not cloying, with three layers of flavor in every bite: wheat, buttery pastry, and syrup. It keeps well at room temperature for several weeks and was the most familiar souvenir among the Matsu garrison soldiers and travelers of earlier eras.
Mazusu Pastry was originally called "Qima Su" (qima meaning "mounting the horse" in the Eastern Fujian dialect — a metaphor for setting out on a journey, suggesting trail food). When diplomat Shen Jianhong visited Matsu in 1964, he suggested renaming it "Mazusu" to strengthen local identity, and the name has been used ever since. The National Cultural Memory Bank records this story and notes that Tianmei Xuan Bakery on Jieshou Road in Nangan, established in 1961, is one of the earliest shops dedicated to this confection — more than six decades of craft passed through three generations, maintained as a handmade process to this day.
How to Eat It Like a Local
Local Know-How
Verified Third-Party Endorsements (Sponsorship Filtered)
- The National Cultural Memory Bank records the renaming of "Qima Su" to "Mazusu" and traces it to diplomat Shen Jianhong's suggestion in 1964.
- Tianmei Xuan Bakery was founded on Jieshou Road in Nangan in 1961 and has been passed down through three generations for over six decades.
- Mazusu Pastry was the signature souvenir for Matsu garrison soldiers and island travelers in earlier eras, carrying the food memories of the military-administration period.
Visiting Tips
- Mazusu is high in sugar and deep-fried; those managing diabetes or sugar intake should eat in moderation.
- High summer temperatures can cause the syrup coating to soften and stick; refrigerate or buy during cooler months.
- Multiple souvenir shops near Nangan Airport and the ferry pier carry Mazusu, but quality varies widely — seek out the established brands.
Data compiled from the Lienchiang County Tourism Bureau, Matsu Distillery, and a large volume of public reviews; sponsored content has been filtered out. Photos will be replaced with the channel's exclusive footage after Dio's on-site shoot.
Frequently Asked Questions
Did Mazusu Pastry originally go by a different name?
Yes — it was originally called 'Qima Su' and was renamed 'Mazusu' in 1964 on diplomat Shen Jianhong's suggestion.
Did Shen Jianhong buy his Qima Su at Tianmei Xuan?
No — he bought it at Jushui Xuan in Shanlong; Tianmei Xuan, founded in 1961, is a separate long-established bakery later famed for its own Mazusu.
How should Mazusu be stored?
It absorbs moisture and softens easily; seal and refrigerate after opening, and a 2-minute reheat restores the crisp texture.
Sources
- 「起馬酥」更名為「馬祖酥」由來-馬祖日報 — 1964年沈劍虹於山隴掬水軒提議更名經過、天美軒1961年創立、1979年馬祖日報記載
- 馬祖美食8選！跟著500碗以美食體驗離島的地域風情 — 天美軒手工大餅獲第二屆500碗