1. Stichopus japonicus is better. Stichopus japonicus is a kind of sea cucumber. It is the best quality of more than 2 kinds of edible sea cucumbers in China. Stichopus japonicus is listed as one of the eight treasures as a precious seafood. In the sea cucumber family, the sea cucumbers from Shandong Peninsula and Liaodong Peninsula are of better quality. According to the records in Compendium of Materia Medica, the sea cucumber produced in Liaodong is black and brown in color and tender and prickly in flesh, which is called Liaoshen or Sea Cucumber. It is of excellent quality, sweet and non-toxic, and has the functions of tonifying kidney and yin, promoting pulse and blood, and treating dysentery and ulcer.

2. Arctic sea cucumber, which grows in the sea about 3 feet underwater in the waters of the North Atlantic Ocean, is a pure natural wild sea cucumber. The annual maximum water temperature on the surface of this cold water layer does not exceed 4℃, and the water surface freezes in winter, making it inaccessible all the year round, with no pollution from industrial and human activities around it. According to the research and analysis of American and Canadian experts, Arctic sea cucumber is rich in nutrition, with protein content above 6% and sea cucumber mucopolysaccharide accounting for about 15%. It is rich in sea cucumber saponins, vitamins and trace elements, with extremely low fat content and no cholesterol.

3. Glossy ginseng is a kind of sea cucumber. This class is divided into three subjects, the price of which is lower than that of Stichopus japonicus, and the nutritional value is far less than that of Stichopus japonicus. In the south, families generally use it as a vegetable material, and at the same time, it is relatively large, and most of them are called eggplant ginseng.