Mudflat delicacy looks like intestines, made into jelly it is a supreme treat yet some find it disgusting

For me, the editor, when it comes to childhood memories, the most numerous are perhaps memories about food. In a country like ours, a kingdom of gastronomy, there is a highly distinctive delicacy, but not everyone can accept it. Perhaps the locals regard it as a fine delicacy, yet outsiders simply cannot accept it no matter what. Not only can they not bear to look at it, they cannot bear to eat it either. Today, the editor will introduce to everyone a delicacy - "tu sun dong" (Sipunculus nudus jelly).

The raw material of this delicacy is a kind of worm. Many people, upon hearing about eating worms, may find it especially disgusting and hard to accept. Generally, few people would try its taste, but in fact, this worm is very rich in nutrients, and people in the Minnan region all love it.

Tu sun once had a "former name" called tu sun (a variant written form). Of course, this is not to say that tu sun only became popular in recent years; its history can be verified with evidence. If you do not believe it, you can look up "Min Xiao Ji", where the records are very clear.

As for how tu sun dong is made, it is somewhat like fish jelly. Tu sun dong is very bouncy and springy, especially delicious. As long as you try it once, you will not be able to stop wanting it. So do not think it is disgusting or that its taste is hard to accept. As long as you are willing to try it, I believe you will definitely like it.

Not only that, when you dig deeper, tu sun dong actually has considerable origins. There are currently two widely circulated versions with relatively high credibility, and each version is closely tied to a great figure. One of these two great figures is Zheng Chenggong, and the other is Qi Jiguang.

According to legend, when Zheng Chenggong and Qi Jiguang were on military campaigns, both because of food shortages, they unintentionally boiled tu sun into soup, but because they cooked too much and did not eat it in time, part of it froze into meat jelly due to the weather. Then by a strange accident they ate the frozen tu sun, found it quite good, and also found it convenient to preserve, so this delicacy was passed down following this method of preparation.

Afterward, later generations continuously processed and improved it, forming what we now know as tu sun dong. Many things can be encountered but not sought, and the same is true of delicacies. The delicacies we are familiar with, or rarely see, are often created by accident.

As for why some people are unwilling to accept such food, it is mostly due to individual psychology, just as why the Dai people of Yunnan, China like to seek out all kinds of animals and plants from nature and use the most primitive cooking methods to preserve the original flavors of ingredients; while the Sichuan area in the southwest insists on using chili peppers to fully extract the fresh aroma of ingredients. Therefore, everyone should definitely try tu sun dong.

Dear friends, have you ever eaten tu sun dong? You are welcome to leave comments and share!