This dish is an advanced one in Sichuan cuisine. It was once awarded a state banquet. Authentic Sichuan cuisine butterfly sea cucumber, I have only eaten it three times.

Sichuan is inland and there is no sea at all. Therefore, Sichuan cuisine does not treat seafood as well as Shandong cuisine and Cantonese cuisine. However, Sichuan cuisine once produced a particularly powerful cooking geek named Luo, who studied under Haiquan, the chef of Sichuan Governor in the Republic of China. And we know that the famous high-end dishes of Sichuan cuisine are basically from the official plate. At that time, the land of abundance was rich in products, and because the government had money, their chefs had the opportunity to learn cooking and innovate. Under your guidance, Luo is better than Lan in Qing. Later, he worked as a chef in the "Aunt Banquet" of Imperial Chef Huang, and integrated his experience with the essence of Sichuan cuisine. The dishes he cooked first conquered Kong Xiangxi, the executive dean and finance minister of the Republic of China, a descendant of Confucius and a gourmet, and made the richest man in Shandong cuisine look at Sichuan cuisine with new eyes, and introduced Luo to Chang. Chang, who thinks Huaiyang cuisine is invincible in the world, originally thought Sichuan cuisine was spicy. As a result, after eating Luo's dishes, I found that there are actually braised bear's paw, liver cream soup, butterfly sea cucumber and other dishes in Sichuan cuisine, which are not spicy, but the shades are suitable, the materials are high-grade and the acting skills are excellent.