Snack · Chilled, jellied

Tu Sun Dong (Sipunculid Worm Jelly)

📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use

The jelly needs no gelatin added — the sea worms release enough natural gelatin when boiled that the cooking liquid sets into jelly entirely on its own.

Sand worms harvested from Fujian's coastal mudflats are boiled until their gelatin dissolves into the water, chilled into a firm jelly, sliced and served with soy, vinegar, and garlic.

Why it's made this way: Coastal communities around Fujian's tidal mudflats had ready access to these worms, requiring no added ingredients beyond seasoning.