Seaweed, also known as "sea chicken" among fishermen in Jiaodong, is a common seafood in Yantai and Dalian and can be bought at any time. It is a long cylindrical, soft and wriggling animal with no burr and light yellow. It is a rare creature in the coastal areas of China. In some places, people call it "naked sea cucumber". Sea sausage not only looks like naked sea cucumber, but also has no less nutritional value than sea cucumber. But for many years, people have always regarded it as "bait", and it has only been used for cooking for decades. It can be eaten by the general population, and has the functions of warming liver and kidney, strengthening yang and fixing essence, and is especially suitable for men. According to local chronicles of the Ming Dynasty, this creature suffered destructive fishing at the beginning of the15th century, and now Yantai City, Shandong Province has designated a protected area for protection. Seaweed sausage is very seasonal and can only be eaten in stormy weather in early spring. After landing, pour the sea sausages on a self-made sieve, pick out the poor quality and injured sea sausages (collectively referred to as residual sausages), and weigh them for sale. At the same time, you can also catch an animal with similar appearance, commonly known as sand intestine and scientific name Starworm. Its taste is second only to seaweed, and it is extremely crisp and tender. "Sea Sausage" and "Sand Sausage" lost their seasonal value with the gradual warming of the weather. In China, sea sausage is an important raw material of Shandong cuisine, and there are many cooking methods. The "leek sea sausage" made of sea sausage and leek with head knife is a famous dish in Jiaodong. Sea sausages must be alive. Cut off the barbed parts at both ends of the sea sausage with scissors, and wash the internal organs and blood. Stir fry quickly to avoid getting old. In addition, "dried sea sausage", "sea sausage soup" and "minced meat sea sausage" are all dishes with local characteristics. Fresh seaweed can also be used to make jiaozi and steamed buns. In particular, this "fried seaweed with leek", leek seeds and seaweed contain various trace elements such as vitamin E needed by the human body. V E is called a fertility vitamin, and sea sausage is also called "sea chicken" among fishermen in Jiaodong. Together, these two dishes become a dish especially suitable for men, which has the functions of warming liver and kidney, strengthening yang and fixing essence. Fresh seaweed can also be used to make jiaozi, steamed buns, etc., and its dried products have seasoning function. In Asia, Koreans like to eat sea sausages best, but the output of South Korea is so low that the demand exceeds the supply, so that the price is dozens of times that of China. The Japanese still continue the tradition of using sea sausages as bait. In Korean cuisine, seafood is mostly slaughtered and processed. Serve with fresh vegetables, dipped in sesame oil, salt and other seasonings.