Yantai Sea Worm

Yantai Sea Worm

Yantai Sea Worm is a product with geographical indication status.

　　According to *Records of the Grand Historian*, after unifying China, Emperor Qin Shi Huang made three eastern tours and climbed Zhifu Mountain three times, leaving behind many valuable historical records. The renowned Shandong dish "Stir-fried Leek with Sea Worm" originated right here on Zhifu Island. This dish evolved from the fishermen’s tradition of “long-lasting prosperity” and was gradually refined by chefs over generations, continuing to this day. As far back as the Ming Dynasty, 600 years ago, fishermen living on Yantai’s Zhifu Island would, every New Year, prepare a dish using chives, sea worm, pork, and fresh fish as the main ingredients. The dish’s name was a homophone for “long-lasting prosperity” (肠 cháng, 韭 jiǔ, 肉 ròu, 鱼 yú, 菜 cài), symbolizing a bountiful harvest in the coming year. Later, the dish was introduced to restaurants. Since the original version was a mixed stew, combining all four ingredients into one dish was not very appealing, so chefs improved it by using only chives and sea worm, stir-frying them into what is now known as Stir-fried Chive with Sea Worm. Sea worm, as a marine product, was documented in local chronicles during the Ming and Qing dynasties. The *Fushan County Annals, Volume 5* from the Qing Dynasty’s Kangxi era classified sea worm as a “food commodity,” providing a relatively detailed description: “The sea worm resembles an intestine in shape and color, hence its name. Its taste can be compared to Fujian’s Jiangyaozhu (dried scallops), but it is found only along the shores of this county. When it appears, it must be on a clear winter night when strong winds drive it away from its burrows, causing it to drift ashore with the waves. Locals collect it and sell it in markets—it cannot be obtained through effort alone.”

　　Geographical Scope

　　The protected geographical area for Yantai Sea Worm covers the marine areas within Yantai City, Shandong Province. It spans from 37°8′ to 38°23′ north latitude and 119°34′ to 121°57′ east longitude, encompassing the coastal waters around northern Yantai, including Laizhou Bay, Taiping Bay, Sangdao Island, Penglai New Port–Liujiawang–Chuwang, Taozi Bay, Zhifu Bay, Kongtong Island–Yangma Island–Jinshan Port. The total protected area is 10,000 hectares.

　　Product Quality Characteristics

　　1. Product Quality Features: The body is cylindrical, slightly tapered at the front and bluntly rounded at the rear. The surface has many wart-like protrusions arranged in a roughly circular pattern. The proboscis is retractable, short, spoon-shaped, and not distinctly separated from the body. The body color is bright, with smooth, flexible, and elastic skin, appearing purplish-red or brownish-red overall. 2. Internal Quality Indicators: Yantai Sea Worm has tender flesh, a smooth texture, and a delicious taste. It is rich in various minerals and is a high-protein, low-fat seafood delicacy. Fresh Yantai Sea Worm contains ≥9.5g of protein, ≤0.25g of fat, and ≥160mg of calcium per 100g, and ≥2.0mg of selenium per kilogram. 3. Quality and Safety Standards: Production and operation must strictly follow the environmental, breeding, and cultivation technical requirements outlined in the above “3 Specific Production Methods.” The *Food Safety Law of the People’s Republic of China* and the *Agricultural Product Quality and Safety Law of the People’s Republic of China* must be strictly enforced. The production environment for Yantai Sea Worm must comply with GB/T18407.4-2001 *Quality Safety of Agricultural Products – Environmental Requirements for Pollution-Free Aquatic Product Production Areas*, and product quality must meet the technical standards specified in GB18406.4-2001 *Quality Safety of Agricultural Products – Safety Requirements for Pollution-Free Aquatic Products*. Based on these standards, quality management rules are established, quality control systems are strengthened and improved, ensuring the quality and safety of Yantai Sea Worm.