Fujian soil bamboo shoot jelly uses "black earthworms" from the tidal flats as the main raw material. The main raw material for making "soil bamboo shoots jelly" is fresh sea-soil bamboo shoots. This kind of sea-soil bamboo shoots are not the bamboo shoots that grow on the mountains, but a kind of "black soil earthworm" on the beach. Sea bamboo shoots are also called Tu bamboo shoots. According to records in "Fujian Miscellaneous Notes": "Tu bamboo shoots were born in sand caves on the beach and are now produced in Haiya, Quanzhou." In history, the frozen soil bamboo shoots in Anhai, Jinjiang, are the most famous, and now Anhai is also the most famous. The area with the most native bamboo shoots.

There are many opinions about the origin of bamboo shoot jelly, one of which is the most widely circulated. It is said that at the end of the Ming Dynasty, when Zheng Chenggong regained Taiwan, due to a shortage of food and grass, he had to ask his soldiers to dig "earth bamboo shoots" on the beach to serve as military rations and make earthen bamboo shoot soup. But the soldiers often missed meal times, and by the time they ate the bamboo shoot soup had frozen. Unexpectedly, it tasted pretty good. After improvement, it was made into bamboo shoot jelly. Later, frozen bamboo shoots spread among the people and became a seasonal delicacy in winter and spring in many areas of Fujian. The frozen bamboo shoots are off-white, crystal clear and elastic. You can also eat it with soy sauce, hot sauce, minced garlic, coriander, tomato slices and other ingredients.