Dried Sandworms from Fangchenggang

Dried Sandworms from Fangchenggang

　　Sandworms are rich in protein, fat, calcium, phosphorus, iron, and various other nutrients. They have an exceptionally delicious taste and high therapeutic value, often used by locals to aid postpartum lactation in women or as supplementary treatment for children who frequently wet the bed. This shows that sandworms are a rare and nutritious seafood delicacy suitable for both women and children. This product is made from fresh sandworms harvested from the coastal tidal flats of Guangxi. After being cleaned by turning and washing, they are directly dried and processed. The resulting dried sandworms are fragrant and crispy, easy to preserve, and their weight and volume are significantly reduced, making them more convenient for transport and carrying. Most of the sandworm dishes we commonly eat on our dining tables are actually made from dried sandworms.

　　Sandworms, scientifically known as “Sipunculus nudus,” are not sea cucumbers. They are found in the mud and sand of coastal tidal flats, typically around two inches long and shaped like reed sprouts. They are a high-protein tonic. Also called sand intestinal worms, they resemble a long tube, similar to an intestine. Although sandworms may not seem as prestigious as sea cucumbers or shark fins, mainly due to lower public recognition, their taste is incredibly delicious—surpassing that of sea cucumbers and shark fins—and their therapeutic value is also comparable to sea cucumbers. They are hailed as the “sea worm ginseng.”

　　Sandworms belong to the seafood category, not the traditional Chinese medicine category. They are rich in protein and especially delicious, and can be eaten fresh or dried. They help lower blood pressure, treat dampness, and prevent cancer. When dried, they can be fried, stir-fried, stewed, braised, or used in soups. With high nutritional value, they are very popular in the market and are generally quite expensive. They are commonly produced in cities such as Beihai and Zhanjiang in the Beibu Gulf region. Sandworms have extremely high requirements for seawater environments and are known as the “marine environmental indicator organism.”

　　【Therapeutic Effects】 Relieves irritability and thirst, lowers blood pressure, nourishes yin and reduces internal heat, clears the lungs, and replenishes deficiencies. Conditions such as yin deficiency and physical strain, kidney deficiency and back pain, steaming bone fever, yin deficiency with night sweats, lung deficiency with coughing and wheezing, chest tightness and excessive phlegm, children’s bedwetting (frequent urination at night), and women’s insufficient postpartum lactation can all be treated with sandworm therapy. Modern nutrition science has also confirmed that sandworms help lower blood lipids and inhibit the growth of cancer cells. Due to the antioxidant, antibacterial, anti-radiation, antiviral, anti-fatigue, anti-cancer, immune-regulating, and anti-aging properties of sandworm enzyme hydrolysates, modern pharmacological research on sandworms mainly focuses on thrombolytic drugs, anticoagulant drugs, and anti-aging drugs.

　　Although sandworms may not have an attractive name or appearance, their nutrition, flavor, medicinal, and therapeutic values are no less than those of other premium seafood delicacies. They are hailed as the “sea worm ginseng.” Rich in protein, polypeptide components, 17 amino acids (including a high content of essential amino acids for the human body), they also contain 12 trace elements such as calcium, phosphorus, iron, zinc, manganese, and magnesium, as well as cordycepin, which offers antioxidant, antibacterial, anti-radiation, antiviral, anti-fatigue, anti-cancer, immune-regulating, and anti-aging benefits.

　　There are many ways to cook sandworms: stir-fry, boil in soup, make congee, season with salt and pepper, or deep-fry. Their taste far surpasses that of sea cucumbers and shark fins because sea cucumbers and shark fins have little flavor on their own, so cooking them often requires adding ingredients like chicken or lean meat; otherwise, they will taste bland. In contrast, sandworms have a naturally delicious flavor and do not require additional ingredients. They are unique whether eaten dry or fresh. Besides being popular among urban and rural residents, they are also considered a premium delicacy in hotels and restaurants. Sandworms also offer considerable medicinal effects and therapeutic value. They are neutral in nature, with a sweet and salty taste, and help nourish yin, reduce internal heat, clear the lungs, and replenish deficiencies. According to medicinal texts, conditions such as steaming bone fever, yin deficiency with night sweats, lung deficiency with coughing and wheezing, chest tightness and excessive phlegm, and women’s insufficient postpartum lactation are best treated with sandworms. For tuberculosis-related coughing, neurasthenia, spleen deficiency or dryness in children, drinking a soup made with sandworms, ginger slices, and lean meat can be effective. Since sandworms nourish yin and kidney, children with kidney deficiency who experience frequent night urination can benefit greatly from eating congee made with sandworms. Therefore, sandworms are a premium nutritional and therapeutic delicacy suitable for all ages.

　　First, use scissors to cut open the dried sandworms, then brush out the sand inside with a toothbrush—make sure not to get them wet. Next, heat an iron pan until it’s red hot, and do not add oil, as oil makes it difficult to remove the sand. Place the sandworms in the pan and stir-fry them until they turn golden yellow. Then put the dried sandworms in a bowl, quickly rinse them with water, and you can lightly brush them. Some sand will settle at the bottom, which helps completely remove the sand from the sandworms (of course, if the sandworms are of very high quality and contain no sand, this step can be skipped). When making soup or congee, remove the sandworms and pour the water used to soak them into the soup to cook together—just be careful of any sand at the bottom of the bowl. This is the basic method for preparing sandworms without sand.

　　Note: Do not soak or use undried, un-fried sandworms directly for making soup or congee. Unfried dried sandworms will not release their flavor. Don’t waste good food—whether making soup, congee, or seasoning with salt and pepper, always fry the dried sandworms until golden yellow first.

　　Once soaked, dried sandworms can be used to prepare a variety of exquisite dishes.

　　Like abalone, dried sandworms are graded. Top-quality sandworms are generally 8 to 11 centimeters long, very dry, while average-quality ones feel sticky to the touch, with a light beige color (not dark yellow or black), clear patterns, slight luster, no internal organs remaining, and thick, substantial flesh. After soaking, there may be a small amount of residual sand. Sandworms 4 to 6 centimeters long are considered smaller and classified as third-grade, with a dull yellow color. Because they are harder to process, they tend to retain a lot of sand. Thanks to the excellent marine environment and superior water quality in Beihai, Guangxi, sandworms from Beihai are considered the finest, larger in size, thicker in flesh, and extraordinarily delicious. They are mainly sold to high-end hotels in Guangdong and Hong Kong at premium prices.