Roasted Rice Field Worms

Roasted Rice Field Worms

　　　Roasted rice field worms is a famous Cantonese dish—soft in texture, fragrant in flavor, and rich in nutrition, making it a delicacy beloved by many Cantonese. The rice field worm’s scientific name is “Tylorrhynchus heterochaetus,” and it comes from the Pearl River Delta. It lives in the topsoil layer of rice paddies at the junction of fresh and salt water, feeding on decaying rice roots. Its body resembles a centipede, but it actually has even more legs than a centipede. More interestingly, its body can alternate between various bright colors at any time, although it turns egg-yellow after being cooked. Though small in size, it is packed with protein, boasts a deliciously fragrant and tender taste, and is believed to have health benefits such as nourishing yin, strengthening the spleen, warming the body, and dispelling dampness.

　　Tip: Residents in Doumen County, Zhuhai, have a tradition of harvesting rice field worms. During the two seasons of May and September each year, people go out at night with flashlights and large nets to catch the worms on grassy beaches, creating a lively scene. Worms harvested in May are called “lychee worms,” while those caught in September are referred to as “autumn worms.”