Tusun Jelly (土笋冻, Tu Sun Dong) is a traditional snack that originated in Quanzhou, Fujian Province, particularly in the ancient town of Anhai, Jinjiang. There are a couple of widely accepted stories about its origin:
- The Zheng Chenggong Story: It is said that during Zheng Chenggong’s campaign to reclaim Taiwan, food supplies were scarce, and his soldiers caught tusun from the beach to make soup. One day, Zheng tried the gelled tusun soup and found it more delicious than the regular soup. Over time, this dish spread and evolved, becoming the tusun jelly known today.
- The Qi Jiguang Story: During the Ming Dynasty’s Jiajing era, General Qi Jiguang led soldiers in defense against Japanese pirates. Due to food shortages, his troops resorted to catching small beach creatures like jumping fish and crabs for soup. During one of these hunts, they caught a marine worm known as tusun and made a cold jelly out of it. This version of the story aligns with historical records of Qi Jiguang’s military campaigns in Anhai.
Main Ingredients and Preparation
Main Ingredients
The primary ingredient in tusun jelly is tusun (scientifically known as sipuncula), a worm-like creature that lives in the sandy mud of beaches. It is rich in gelatin, grows to about two or three inches in length, and has a rough, dark brown appearance. In addition to tusun, the jelly is commonly served with aged vinegar, soy sauce, minced garlic, and ginger.
Preparation Process
- Cleaning and Processing: The live tusun is removed from the sand and left for a day to expel any internal waste. Then, it is rolled with a stone to squeeze out impurities, followed by thorough rinsing with clean water.
- Boiling: The cleaned tusun is boiled in water until its gelatin dissolves into the broth, forming a thick, sticky soup.
- Cooling and Setting: The soup is poured into small bowls and allowed to cool naturally or is refrigerated until it solidifies into a gelatinous form.
- Serving: The jelly is scooped out with a bamboo skewer and served with vinegar, soy sauce, minced garlic, and shredded ginger for flavor.
Flavor and Texture
Tusun jelly is grayish-white, translucent, tender, and slightly crunchy with a springy texture. Its taste is refreshing, non-greasy, and crisp, making it a popular seasonal dish in Quanzhou and surrounding areas during the winter and spring months. The combination of the jelly’s natural gelatin and the flavorful condiments creates a unique taste experience.
