Meet the Chinese tussah silkworm caterpillar (Antheraea pernyi)—a culinary staple in China with a unique twist: it thrives on oak leaves instead of the usual mulberry diet. Raised on hillsides and foraged from the wild for generations, these protein powerhouses boast an impressive content of nearly 72%, outshining many conventional meats. Particularly cherished in northeastern regions, people blanch tussah silkworms, stir-fry them with a pinch of salt, or fold them into savoury dumpling fillings. When cooked, they give off a distinct nutty, earthy aroma, making them a cherished delicacy rooted in tradition and nutrition alike. 

Ingredients: Tussah Silkworms (Antheraea pernyi), Salt

Net Weight: 10g