1. Entry age: dry sea cucumber usually chooses wild sea cucumbers of 6 years and above, and dry sea cucumber chooses wild sea cucumbers of 4 years and above.

2. Processing technology: In the processing of pure light dry sea cucumber, generally no salt is added in the cooking process, only seawater is used for cooking, and low-temperature cold air is used for drying. In the processing of dry sea cucumber, a proper amount of salt is put in the cooking process, dried at low temperature, and then dried completely after steaming. Some will also use high temperature to directly dry at one time.

3. Salt content: the salt content of light dry sea cucumber is about 5%- 10%, and the salt content of pure light dry sea cucumber is even lower.

4. Taste: Light dry sea cucumber has a tough taste and needs a certain soaking time to soften its texture. Pure light dry sea cucumber is more delicate in texture, softer in taste, similar to "crystal sea cucumber", and softer to bite.

5. Price: Due to the difference in production technology and taste, the price of pure light dry sea cucumber is relatively high, and it is usually used in high-end catering or gift market; The price of dry sea cucumber is relatively close to the people, which is suitable for family dishes.

6. Usage: Light dry sea cucumber is suitable for cooking some chewy and elastic dishes, such as stew and sea cucumber porridge. Pure light dry sea cucumber is suitable for cooking some exquisite and high-grade dishes, such as steamed sea cucumber.

7. Nutritional components: Although both of them are high-quality seafood, rich in protein, carbohydrates, vitamins and trace elements, the nutritional components of pure light dry sea cucumber have not been destroyed, while light dry sea cucumber may lose some nutritional components during high-temperature processing.

8. Quality standard: Pure light dry sea cucumber is usually classified by variety, length and thickness, while light dry sea cucumber mainly depends on its dryness and color.