Fujian Tu Sun Dong

Tu Sun Dong is one of Fujian's most singular street foods — a trembling, savoury jelly made from Phascolosoma esculenta, the marine peanut worm known locally as "earth bamboo shoot" (土笋). When slowly simmered, the worms release a collagen-rich broth that sets naturally into a pale, glossy aspic upon cooling. In Xiamen and Quanzhou, vendors press the set jelly into small moulds and serve it cold, dressed with soy sauce, Worcestershire sauce, peanut butter, chilli sauce, and fresh coriander. It is pure local pride — briny, mineral, and utterly unique.

Serves: 4

Ingredients

• 500g (1 lb 2 oz) fresh or frozen phascolosoma worms (tu sun), cleaned
• 700 ml (3 cups) water
• 1 tsp (5 ml) salt
• 2 slices fresh ginger
• 1 tbsp (15 ml) Shaoxing wine

Dressing:

• 2 tbsp (30 ml) light soy sauce
• 1 tbsp (15 ml) sweet Worcestershire sauce
• 1 tbsp (15 ml) smooth peanut butter, thinned with 1 tsp warm water
• 2 tsp (10 ml) chilli sauce (Shacha or sriracha)
• 2 tsp (10 ml) rice vinegar
• 1 tbsp (15 ml) minced garlic
• Fresh coriander (cilantro), to serve
• Sliced spring onion, to serve

Instructions

1. Clean worms thoroughly: rub under cold running water, squeezing gently to expel any sand. Rinse at least 5 times until the water runs clear.
2. Place cleaned worms in a saucepan with water, salt, ginger, and Shaoxing wine. Bring to a boil over medium heat, skimming any foam. Reduce heat and simmer gently 30–40 minutes until the broth is opaque and slightly viscous.
3. Strain the broth, reserving the worms. Discard ginger. Taste broth and adjust salt.
4. Divide the worms evenly among small bowls or round moulds (150 ml capacity). Pour the hot broth over to cover. Cool to room temperature, then refrigerate 3–4 hours or overnight until firmly set.
5. To serve, invert each mould onto a plate. Combine dressing ingredients and drizzle generously over the jelly. Top with fresh coriander and spring onion.

Cook's Notes: Tu sun are found in fishmongers and wet markets along the Fujian coast and in Asian grocery stores serving Southern Chinese communities. The jelly sets purely by the natural collagen of the worms — no gelatin is added. The longer the simmer, the firmer the set. Eat the day it is set for the best flavour.