There are more than 1300 kinds of sea cucumbers in the world, which are mainly divided into spiny sea cucumbers and spineless sea cucumbers according to their appearance.
Stichopus japonicus is mainly produced in China, South Korea, North Korea and Japan, north of latitude 37, and mainly exists in the form of deep seabed sowing and wild. Sea cucumber is a kind of food which has been fully proved by traditional culture and modern science in China to have nourishing and health preserving functions.
Acanthopanax japonicus is abundant in South China Sea of China and abroad, but it is rarely exploited and eaten. It is rarely proved to have any effect in traditional medicine and modern science in China, which needs further study.