Wei Loong / Weilong – Maimo Sou Spicy Crayfish Flavor Konjac Snack

Bitter: 🟡🟡○○○

Salty: 🟡🟡🟡○○

Sour/Tangy:🟡🟡🟡○○

Sweet: 🟡○○○○

Umami: 🟡🟡🟡🟡🟡

Heat: 🟡○○○○○○○○○

Quick Flavor Notes: Umami, briny, rich

Recommended: Yes

Texture: Semi-crunchy semi-chewy jelly

Ingredients: Water, Konjac Flour, Starch, Vegetable Oil, Edible Flavorings, White Sugar, Salt, Monosodium Glutamate, Spices, Soybean Dietary Powder, Yeast Extract, Disodium Inosinate, Citric Acid

I’ve become somewhat of an addict for these Chinese konjac snacks as of late. I originally tried the Weilong Konjac Shuang years ago but somehow they’ve clicked more for me since. Weilong has since slightly changed their name to Wei Loong for the English text on their packages and changed the name of their konjac snacks from Konjac Shuang to Moishine, which is apparently closer to the pronunciation in their Chinese branding. Though so far I’ve tried their US market Szechwan Taste and Thai-Style Sour & Hot and enjoyed them both this one appears to be an imported Chinese market snack given the lack of any English text on the packaging. Using Google lens translate this shows it’s branded as Maimo So which perhaps does sound somewhat close to Moishine, and is Spicy Crayfish Flavor, something I can certainly get behind.

In terms of ingredients this one is much less busy than the US market konjac snacks, though there are two big “catch-all” category there so it could easily be simply a difference between Chinese and US ingredient labeling requirements. Just like the US based konjac snacks this starts with water and konjac powder (and though I mentioned it in my review of the Szechwan Taste version, konjac is a root vegetable also known as mountain yam and devil’s tongue which creates a jelly-like starch which is void of calories and carbs and is quite popular in Asia). Also like the others these have soybean powder, vegetable oil, MSG, disodium inosinate, sugar, and yeast extract. While the other flavors actually explained their flavor and spice blends this just lists “edible flavorings” and “spices” along with a note that the spices have been irradiated for safety (which leads me to believe that one of those spices are Sichuan peppercorns since there was a longstanding rule (thankfully repealed) that they had to be irradiated before being imported to the USA). Other Chinese snack products I’ve tried have had similarly obtuse ingredients labels, with KachiKachi Latiao actually having an “etc” at the end of its ingredients list.

Like the other konjac snacks made by the brand the texture is a crisp yet yielding that’s fairly unique to konjac products. Flavor-wise this one is more similar to the Szechwan Taste than the Thai-Style Sour & Hot but it’s still notably different from either. The Szechwan Taste did have a pronounced Sichuan peppercorn flavor as well as a noticeable numbing sensation that this one lacks. Instead this Spicy Crawfish flavored konjac snack has a richer and more umami flavor profile without the citrusy woodsy Sichuan peppercorn notes in the front or the sweet and sour fruity notes that the Thai-Style has. Despite these being called Spicy Crayfish flavor I don’t get any strong seafood flavor in these, though there is a certain brininess that’s reminiscent of the sea as well as the deep umami that often comes from shellfish. I believe that this product, along with the others, are all vegan and thus no actual fish products are used. If I think about it while eating it I can also almost get a hint of seafood boil flavor, though I don’t believe China uses the same spices that we do for crayfish boils or steams. This version also tastes a bit less salty than the others I’ve had, something I like. Heat level is mild without the lingering tingle that I had from the other varieties I’ve tried.

Like the other products I’ve tried from Weilong I’m happy to recommend their Maimo Sou Spicy Crayfish flavored konjac snacks. In fact I think I may enjoy this particular one more than the US market ones that I’ve tried, the deep umami flavor is more satisfying and even though it doesn’t have quite as much heat or mala flavor as the Szechwan Taste or the fruity tones of the Thai-Style it’s delicious in its own right, plus something is always more fun about eating something out of a package with no English on it.