"Sea cucumber with scallions". Sea cucumber was first introduced into the cuisine in the Three Kingdoms in Shen Ying's "Linhai Shui Tu Xie Zhi". After the Ming Dynasty, sea cucumber was regarded as a tonic and was favored by emperors. In the Qing Dynasty, a large number of sea cucumber dishes were served in banquets and were commonly used in Man Han Quan Xi, and sea cucumber seats appeared in the future. This dish started in Shandong Province and was originally served in a wide soup bowl. Later, the chef of Beijing Fengzeyuan Restaurant innovated it according to the change of people's taste and changed it into a small sauce with small gravy; although the soup was less, the taste was more fresh and mellow.