Peanut Worm
Also known as：Sipunculid worm
Sipunculus nudus
- Origin
- Beihai, Guangxi; Zhanjiang; Hainan
- Season
- May–Oct
- Appearance
- A long cylindrical body, milky-white and translucent with ring-like segmentation; dried product is light-yellow thin strips.
Content compiled by the Xian Mancang team
Introduction
品种介绍The peanut worm is a traditional nourishing marine delicacy of the Beibu Gulf — Beihai (Guangxi), Zhanjiang and Hainan are core origins. Crisp, sweet, residue-free flesh earns it the 'sea ginseng' title; a signature ingredient of western Guangdong and Hainan cuisine.
Cleaning is laborious, so it mostly circulates sun-dried at a premium price.
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.
Stored and distributed dried; keep dry, sealed against moisture and insects in a cool place — 6–12 months. Drying process: live worms purge sand, wash, skewer with bamboo sticks, sun-dry 2–3 days until thoroughly dry, turning frequently to prevent mold; quality product is light yellow with straight bodies.
Before use, soak in cold water to soften and open the belly to rinse internal fine sand. Parameters above are reference values — adjust as needed.
Economic Value
经济价值Dried peanut worm sells for hundreds of CNY per jin — a premium ingredient with steady banquet and soup demand. Guangxi and Zhanjiang have industrialized sun-drying; fresh product also reaches local markets iced.
Deep-processed products (gift boxes, worm powder) are a new festive gift category.
Culinary & Commercial Use
烹饪与商业用途The golden uses are soup and congee: soak the dried worm, stew with lean pork, ribs or chicken — a clean sweet broth; western Guangdong's famous 'peanut worm congee' is silky and savory, a regional signature.
Foodservice: Cantonese double-boiled soups, seafood claypot congee and wedding soups; deep-fried worms are crisp drinking snacks at Beihai stalls; the durable dried form is the top souvenir for visitors.
Buying Guide
选购指南Dried: complete straight strips, even light-yellow color, no mold or off-odor; rehydrated flesh crisp with no grit. Fresh: translucent body, lively movement; dark or lifeless worms are unfit to eat.
Market Reference
规格行情Reference price: fresh 40–80 CNY/jin; dried 300–600 CNY/jin by size and dryness. Dried prices hold firm year-round, rising before holidays; fresh supply peaks in season (May–Oct) at better value.
Peanut Worm · FAQs
How do I pick the freshest Peanut Worm?
Dried: complete straight strips, even light-yellow color, no mold or off-odor; rehydrated flesh crisp with no grit. Fresh: translucent body, lively movement; dark or lifeless worms are unfit to eat.
What are the live-holding requirements for Peanut Worm?
Stored and distributed dried; keep dry, sealed against moisture and insects in a cool place — 6–12 months. Drying process: live worms purge sand, wash, skewer with bamboo sticks, sun-dry 2–3 days until thoroughly dry, turning frequently to prevent mold; quality product is light yellow with straight bodies.
What is the current market price of Peanut Worm?
Reference price: fresh 40–80 CNY/jin; dried 300–600 CNY/jin by size and dryness. Dried prices hold firm year-round, rising before holidays; fresh supply peaks in season (May–Oct) at better value.
How do I cook Peanut Worm? What methods work best?
The golden uses are soup and congee: soak the dried worm, stew with lean pork, ribs or chicken — a clean sweet broth; western Guangdong's famous 'peanut worm congee' is silky and savory, a regional signature.
Peanut Worm · For stock availability and holding consultation, contact us