White sea cucumber, also known as white sea cucumber, is an extremely rare sea cucumber and a genetic variation of Stichopus japonicus. White sea cucumber is not only rare in quantity, but also extremely demanding on the living water quality. If the sea water is slightly polluted, white ginseng can't survive. The white ginseng is milky white, and the transparent white ginseng is the first-class white ginseng, and the yellow ginseng is slightly inferior in quality.

Sea cucumber belongs to invertebrates, echinoderms and Holothuria. There are more than 900 species in the world, and about 140 species in China. Among them, the Indian Ocean and the Western Pacific Ocean are the regions with the largest species and resources of sea cucumbers in the world. Sea cucumber is the "Eight Treasures" among all kinds of delicacies. In the past half century, scholars at home and abroad have studied more than 40 kinds of chemical constituents of sea cucumber, which shows that sea cucumber is not only rich in more than 50 kinds of nutrients needed by human body, such as amino acids, vitamins and chemical elements, but also contains many bioactive substances such as acidic mucopolysaccharides, saponins and collagen.