Innkeeper Worm
Also known as：Fat innkeeper worm
Urechis unicinctus
- Origin
- Yantai, Dalian
- Season
- Apr–Jun, Sep–Dec
- Appearance
- A long cylindrical body with a ring of tentacles at the mouth end, pale red with purple tint; contracts and jets water when stimulated.
Content compiled by the Xian Mancang team
Introduction
品种介绍The innkeeper worm is a specialty of Bohai Bay — best quality off Yantai and Dalian. Firm, crisp flesh with high umami amino-acid content; a traditional seafood of Shandong's coast.
Short survival out of water: circulates mainly live over short distances, or iced/frozen; supply tracks the seasons.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Live holding needs low temperature and high salinity: 8–14°C, salinity 30–34‰, clean water with DO ≥6 mg/L, density 10–15 kg per cubic meter.
Hold 2–3 days, no feeding to keep water clear; iced keeps 2–3 days at 0–4°C; frozen 6 months at -18°C. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Priced by size and vitality: large (≤20–30 per jin) significantly exceeds small; live above iced and frozen. The 'innkeeper-worm rice bowl' trend has boosted demand and prices overall.
Dried or frozen product is a traditional coastal new-year staple with stable value.
Culinary & Commercial Use
烹饪与商业用途The most famous preparation is the Lu-style 'innkeeper-worm rice bowl': worm segments flash-stir-fried with chives over fierce heat, juices poured over rice — savory, crisp, with a legendary sauce-to-rice finish.
Foodservice: mainly Jiaodong restaurants; chive-stirred worm, worm dumplings and worm chowder are classics; sun-dried worm ground into powder is a natural umami booster — the coastal family's secret flavoring.
Buying Guide
选购指南Live: vivid color, tentacles retracting sensitively, no damage; dead worms darken and soften — never buy. Iced: clear bright slime and a fresh lightly sweet scent; sticky or foul-smelling means refuse.
Market Reference
规格行情Reference price: live 60–150 CNY/jin by size (large higher); iced 40–80 CNY/jin. Peak seasons Apr–Jun and Sep–Dec keep prices relatively steady; pre-Spring Festival and midsummer resting periods see clear rises.
Innkeeper Worm · FAQs
How do I pick the freshest Innkeeper Worm?
Live: vivid color, tentacles retracting sensitively, no damage; dead worms darken and soften — never buy. Iced: clear bright slime and a fresh lightly sweet scent; sticky or foul-smelling means refuse.
What are the live-holding requirements for Innkeeper Worm?
Live holding needs low temperature and high salinity: 8–14°C, salinity 30–34‰, clean water with DO ≥6 mg/L, density 10–15 kg per cubic meter.
What is the current market price of Innkeeper Worm?
Reference price: live 60–150 CNY/jin by size (large higher); iced 40–80 CNY/jin. Peak seasons Apr–Jun and Sep–Dec keep prices relatively steady; pre-Spring Festival and midsummer resting periods see clear rises.
How do I cook Innkeeper Worm? What methods work best?
The most famous preparation is the Lu-style 'innkeeper-worm rice bowl': worm segments flash-stir-fried with chives over fierce heat, juices poured over rice — savory, crisp, with a legendary sauce-to-rice finish.
Innkeeper Worm · For stock availability and holding consultation, contact us