Sandworm is a delicacy with local characteristics in Beihai, Guangxi.

Because it is rich in nutrients and contains a variety of nutrients, it is called marine cordyceps; because it tastes delicious and can add flavor and freshness, it is also called natural MSG.

For foodies, sandworms are a must-try local delicacy, although they look a bit scary.

However, good food is often accompanied by hard work and hard work.

In the coastal beach area of ????Beihai, Guangxi, the seawater recedes every day, which is when women dig for insects.

For them, digging for sandworms is a lifetime of work and a lifetime of memories.

A hoe, a basket, and a hat are the basic equipment they have used to travel around the sandworm world for many years.

With the vast tidal flat as far as the eye can see, the woman could distinguish the hole of the sandworm at a glance and judge the size of the sandworm under the tidal flat.

Swing the hoe and dig out a small hole. Based on part of the path of the wormhole, the general direction of the worm is roughly clear.

At this time, the accumulated experience over the years has constructed a clear sandworm map, directing whether to continue digging deeper, to expand left and right, or to immediately squat down and grab it with hands.

Sandworms are very flexible. They can judge in advance and dig accurately. In a blink of an eye, they can find the worms.

Digging for sandworms is strenuous work.

Sweeping a hoe to dig out the mud, squatting and digging, hundreds of back and forth throughout the day, without any ambiguity.

The dug sandworms are sometimes turned into dried products, which go through several processes - turning, blanching, rowing and roasting.

Turning: Use a thin bamboo stick to push the soft body of the sandworm forward and then turn it over. The sand sacs in the body of the sand worm are exposed to the outside. Remove the sand sacs and wash them again.

Blanch: Blanch the turned sandworms in boiling water for dozens of seconds.

Arrange and roast: Arrange the blanched sandworms neatly on the wire mesh and place them on the hot coals to roast for several hours.

You can also put it in the sun to dry, but that will take several days and is relatively time-consuming.

Good food always keeps people busy!

After a lot of hard work, sandworms finally appeared on people's dining tables in the name of delicacy.

Fresh sand worms, after being sand-removed, sprinkled with rich garlic paste, steamed in a pan, crispy and tender, with a good taste; dried sand worms, put oil in a dry pan, fry over low heat, until browned, crispy in one bite

, the rich natural aroma fills the mouth and nasal cavity, and is so delicious that you can't stop eating it.

People in Beihai are accustomed to frying some dried sand worms, crumbling them into hot porridge, and stirring them thoroughly to create a fragrant bowl of sand worm porridge.

The rice porridge with popcorn blossoms is thick and crystal clear, dotted with browned sandworms. Generally speaking, it is a treat only children can have.

Or cook the fried sandworms with the soup, and the freshness will immediately increase by an octave, and the fragrance will be incomparable.

The boiling soup was simmering happily, and the dense aroma filled every corner of the house when the lid of the pot was opened.

Or maybe there are guests at home, and a plate of fried and browned dried sandworms is a high-level treat.

Once the pure protein of sand worms meets the hot oil that humans love in their genes, the fragrance will overflow and make people salivate.

Just get started and do it!

There are thousands of delicacies in the world, but I love this one.

It is natural, a gift of nature; it is a gift, a gift after hard work.