Sandworm Jelly (Tu Sun Dong)

Sandworm jelly is a traditional delicacy unique to the Xiamen–Quanzhou coast. Tidal-flat sipunculid worms—locally called sandworms or 'earth bamboo shoots'—are simmered until their natural gelatin dissolves, then chilled until it sets into a translucent, cool and savory jelly.

Born of the Minnan tidal flats, the dish is popularly tied to legends from the era of Zheng Chenggong, when soldiers are said to have foraged the worms. Long popular along the Xiamen–Quanzhou shore, it is a distinctive summer cooler.

Served cold, cut into cubes and dipped in soy, mashed garlic, mustard or vinegar, often paired with pickled radish and coriander for a springy, refreshing bite.

The wonder is in its clarity—jelly-clear, springy on the bite and carrying a clean taste of the sea; a snack Minnan locals take pride in and newcomers find startling.