Sea Worm

Sea Worm

　　Sea Worm

　　　The sea worm, scientifically known as Urechis unicinctus, is found in only small quantities along the coasts of Yantai and Penglai County. It is a long, cylindrical mollusk. For many years, it has been used solely as “bait.” It’s only in the past few decades that it has been used as an ingredient in cooking. A famous Yantai dish called “Leek and Sea Worm” is a local specialty; there are also dishes such as “Dried Sea Worm”

　　and “Sea Worm Soup,” both of which are highly distinctive regional dishes. Fresh sea worm can also be used as a filling for dumplings or buns. Its dried form is an uncommon but excellent seasoning.

　　Sea worm is highly seasonal and can only be caught during early spring when there are strong winds and rough seas. At the same time, another similar mollusk can be obtained, commonly known as “sand worm” and scientifically named Sipunculus nudus. Its taste is second only to that of the sea worm and is extremely crisp and tender. Both “sea worm” and “sand worm” lose their freshness and value as the weather gradually warms up.