The town of Shenwan in Zhongshan, Guangdong is famous for three treasures: pineapples, fruits, and hecai worms . The first two are irresistible treats, but the last one? It’s a food that can send even the bravest diners into a state of existential crisis.
“Wait… is this really edible?”
In the grand hierarchy of the food chain, humans sit at the top—but among them, Cantonese people hold an even loftier position. If there were a monument dedicated to culinary courage, it would surely be engraved with the words “Cantonese Cuisine Conquerors.” 
Among their many culinary feats, Shenwan hecai worms stand as a testament to Guangdong’s fearless gastronomic spirit. These wiggling creatures may look like something from the prehistoric era, but for locals, they are a treasured delicacy.
A Delicacy That Defies Expectations
For those unaccustomed to such exotic dishes, watching live hecai worms gracefully undulate in water is enough to test their resolve. Their soft, writhing movements may stir a primal discomfort, and even the most adventurous eaters might hesitate:
“Should I… maybe order something else?”
Yet, in Shenwan, hecai worms are a culinary tradition, enjoyed in dishes such as:
- Clay Pot Roasted Hecai Worms
- Stir-Fried Hecai Worms with Egg
- Pan-Fried Hecai Worms
- Hecai Worm and Lotus Root Soup
These flavor-packed dishes showcase how locals have turned an unusual ingredient into a symbol of Lingnan cuisine’s rich diversity.
The First Encounter: A Love-Hate Relationship
“Is this food… or fossilized history?”
When pan-fried hecai worms are served, they can resemble ancient relics—a sight that can make even seasoned food explorers question their choices. But one bite in, and most find themselves unable to stop.
Like a test of culinary bravery, hecai worms demand courage. Yet, those who dare take the first bite often find themselves reaching for another… and then another.
The contrast between their unsettling appearance and irresistible umami flavor creates an addictive paradox—one that keeps diners coming back for more.
“A dish that looks like a curse, yet tastes like a blessing.”
The True Art of Eating Hecai Worms
For many in Zhongshan, hecai worms are more than just food—they are a childhood memory, a seasonal ritual, and a shared cultural experience.
“You must eat worms to become a dragon!”
This local saying reflects Shenwan people’s deep appreciation for hecai worms. Unlike other regions where hecai worms are merely an ingredient, Shenwan elevates them to an art form.
One of the most celebrated dishes is Clay Pot Roasted Hecai Worms —a dish so revered that it is often called the “highest honor” one can bestow upon the ingredient.
For some, however, the first encounter is a journey of emotional turbulence:
“My friend took me to eat Shenwan hecai worms. When I saw a box full of squirming worms at the restaurant, I seriously doubted my choice of friends. But after one bite of roasted hecai worms, I wanted to make that friend my sworn brother!”
This rollercoaster of emotions—from fear to obsession—is something only Shenwan can offer.
A Delicacy That Transcends Generations
“Seeing fresh hecai worms wriggle after being salted is… a shock to the soul.”
For the people of Zhongshan, hecai worms are more than just a dish; they are a generational bond. Many recall childhood memories of harvesting hecai worms in the tidal flats of Shenwan.
“Eating hecai worms always reminds me of my childhood.”
“Back in the day, we’d wait for autumn when Grandpa would bring home buckets of fresh hecai worms.”
Yet, nostalgia now comes at a price.
From Humble Dish to Expensive Luxury
Once an everyday delicacy, hecai worms have now become a rare and costly treat. A few years ago, they were already priced at over 100 yuan per jin (500g). Today, the price can reach 200-300 yuan per jin—making them one of the most expensive edible insects.
“I had them once, and they were absolutely delicious. But they’re way too expensive and hard to find. Even when I managed to gather enough for one dish, it still wasn’t enough!”
This scarcity has propelled hecai worms to “luxury seafood” status, earning titles such as “the most expensive insect” and “the jewel of the water.”
Why Do People Obsess Over Hecai Worms?
There are three main reasons:
- They taste incredible—a rich umami bomb that surprises even skeptics.
- They are packed with nutrition—some claim they contain six times more protein than beef!
- They are exceptionally clean—harvested from pristine waters, they contain no artificial additives.
“Hecai worms are healthier than most things you eat every day. No artificial farming, no chemicals—just pure nature.”
The Secret Behind Shenwan’s Unique Hecai Worms
The pristine Modao Waterway (磨刀门水道) in Shenwan is a crucial factor in the exceptional quality of its hecai worms. This unique ecosystem, influenced by:
- Seasonal tides from the South China Sea
- Freshwater influx from the West River (西江)
- Strict environmental standards
creates the perfect breeding ground for hecai worms. Unlike polluted regions, hecai worms cannot survive in contaminated waters—making Shenwan’s worms an exclusive delicacy.
In a way, Shenwan is to hecai worms what Champagne is to sparkling wine—a region uniquely suited to producing the best of its kind.
Final Thoughts: A Food Worth Trying?
Hecai worms are not for the faint of heart, but those who overcome the initial hesitation are rewarded with one of the most unique culinary experiences in the world.
Every autumn, food lovers from across China flock to Shenwan, unable to resist the call of this legendary dish.
If you dare to try it, you might just fall in love with the worm that conquered Guangdong.
