Bamboo worms

Bamboo worms

　　Bamboo worms

　　The bamboo worm season is late summer to early autumn. Locals call bamboo worms "bamboo shoot maggots," but they are actually the larvae of weevils that burrow into bamboo shoots to lay eggs. In about a week, the worms, which start out no bigger than grains of rice, grow as thick as fingers. Once fully developed, they bite off the end of the bamboo shoot they’ve been hiding in and fall to the ground along with it. Bamboo worms are highly nutritious, crispy and delicious, with a very high protein content, and are believed to have anti-aging and skin-enhancing benefits. They can be prepared by deep-frying, braising, or seasoning with salt and pepper, resulting in a richly fragrant and crisp texture. Since their bodies are full of fat, no additional oil is needed when roasting them. Locals eat bamboo worms both cooked and raw. Some catch plump bamboo shoot maggots in the mountains, twist off their heads, and pop them straight into their mouths, saying they get more flavorful the more you chew.