Eight famous seafood in Chinese cuisine are sea cucumber, shark's fin, abalone, scallop, crab, shrimp, squid and flounder. Sea Cucumber China is known as sea cucumber, including all the animals called "sea cucumber" or dry sea cucumber. In a narrow sense, it only refers to the genus Holothuria. The genus Holothuria is the largest genus of Holothurian, including 120 species. This product belongs to Echinoderm, Holothuria and Holothuria. Sea cucumber is a typical high-protein, low-fat and low-cholesterol food with low cholesterol content. It is a good food for patients with hypertension, coronary heart disease, hepatitis and the elderly. Regular eating is very beneficial to treating diseases and strengthening the body. Shark fin shark fin is a shark fin after processing and drying. The so-called shark fin is the filamentary cartilage in the shark fin. Sharks are cartilaginous fish, and their fin bones are shaped like vermicelli, but they are more brittle to bite and taste better than vermicelli. From the point of view of modern nutrition, shark's fin (cartilage) does not contain any nutrients that human body is easy to lack or has high value, so eating shark's fin is a unique cultural phenomenon in China. Because China is located in a temperate zone with cold winters, frequent droughts and floods, and the inland areas are far away from the ocean, the food preservation technology is very developed, and the drying and water development technology is one of the most important methods. Dried shrimp, sea cucumber, abalone, shark's fin, bird's nest, squid, mushroom, magnolia slice, yellow flower and fungus are all examples of this method. There will be physical and chemical changes in the process of drying water. The texture and taste of food are sometimes better than fresh food, and some harmful substances can be removed. Among them, the processing and cooking technology of shark fin is very complicated and professional, and it is almost impossible for amateurs to get their hands on it. This not only provides a reason for the high price of shark fin soup, but also establishes the position that eating shark fin can be called a strange bar of Chinese culture. If these technologies are lost because they don't eat shark fins, it will undoubtedly be an inestimable loss for Chinese civilization.

Shark's fin is one of the eight treasures of seafood. Together with bird's nest, sea cucumber and abalone, it is called the four "delicacies" in China. It is made from the fins of the shark's chest, abdomen, tail and so on, and it is not only a famous "delicious food", but also said to have many therapeutic values. China traditionally believes that eating shark's fin can benefit qi, clear the mind, remove phlegm, induce diuresis, stimulate appetite, moisten skin and maintain beauty. It can tonify five internal organs, strengthen waist, relieve liver depression, activate qi and blood, and moisten skin texture.

First, soak the shark's fin in boiling water, then scrape the sand off the skin with a knife, put the shark's fin in a cold water pot and heat it again. When the water boils, leave the fire. When the water is cool, take out the shark's fin, remove the fish bones, put it in a cold water pot, add a little alkali, boil it with slow fire for about 1 hour, take it out when it can be lifted by hand, and rinse it with water for1~ 2 times to cook.

The history of China people eating shark's fin can be traced back to the Ming Dynasty. In Li Shizhen's works, it was mentioned: "Sharks were called sharks in ancient times ... with wings under their bellies ... which were treasured by southern people ..." In the past, local officials in coastal areas often used shark's fin as a tribute, so shark's fin was listed as imperial food.

Nutritional value has been questioned.

Is shark fin really nutritious? A study by an environmental investigation team shows that shark fin soup contains a high concentration of toxic substance-mercury, which is harmful to human higher nervous system. Two random toxicity tests on shark fin sold in Bangkok show that the degree of mercury pollution of shark fin, a delicious and high-grade nutrient, is as high as 70%, and the proportion of mercury that can be absorbed by human body has exceeded the normal allowable content by 42 times. The source of mercury is untreated wastewater. Australia and New Zealand have also recently warned Chinese people, especially reminding pregnant women not to eat shark meat. Because excessive intake of mercury will do great harm to pregnant women and their children, especially affecting the generation of children's brains and nerve cells. Most of the mercury in shark fin comes from polluted seawater, and sharks are in the highest position in the food chain, so the mercury in their bodies can always accumulate more and more. Stewed shark's fin with coconut

Ingredients: golden hook shark fin 1 50g, coconut1piece, a little coconut milk.

Ingredients: salt.

How to do it: Open the coconut, pour in a little coconut milk, add a little salt, put the stewed shark's fin in the coconut and steam for 3 hours.

Features: fragrant and delicious.

Abalone, known as the "crown of seafood", has been one of the "eight treasures" of seafood since ancient times. Abalone is called fish, but it is not a fish. It is a single-shell marine shellfish belonging to Gastropoda and abalone. Because it is shaped like a human ear, it is also called "sea ear". There are many coastal islands in Dalian, Liaoning Province, with many reefs, mild climate and rich bait, which is very suitable for abalone habitat and reproduction. The abalone produced here accounts for 70% of the national output. [Edit this paragraph] Dried scallops, that is, dried scallops, are comparable in taste, color and shape to sea cucumber and abalone. The ancients said, "Three days after eating, I still feel that chicken and shrimp are boring." It can be seen that the scallops are delicious. Scallops are rich in protein, carbohydrates, riboflavin, calcium, phosphorus, iron and other nutrients, and the protein content is as high as 6 1.8%, which is three times that of chicken, beef and fresh prawns. The mineral content is far above shark's fin and bird's nest. Dried scallops are rich in sodium glutamate and have a very fresh taste.

Crab Crab China has a long history of eating crabs, and crab dishes are constantly developing. There are famous crab dishes in different periods. The ancient people praised the crab for its delicacy. In the Tang Dynasty, Tang Xuanqian wrote "Crab": "It is full of cooked dishes, and the orange paste sauce is delicious. When a bucket is full of rubies, a pair of pincers will make a crisp fragrance. " Qing Liyu said: "The crab is fresh and fat, sweet and greasy, white as jade, and yellow as gold, which has reached the extreme of color, fragrance and taste, and nothing can be served."

Shrimp China has a vast sea area, many rivers and lakes, and is rich in sea shrimp and freshwater shrimp. Shrimp is a kind of seafood with delicious taste and rich nutrition, which can be used to prepare a variety of delicacies. It has the reputation of "licorice" in dishes. There are prawns, prawns, metapenaeus ensis, mussels, lobsters, etc. Freshwater shrimp include green shrimp, river shrimp, grass shrimp, crayfish, etc. There are brackish shrimps such as white shrimps. No matter what kind of shrimp, it is rich in protein, with high nutritional value. Its meat is as soft and digestible as fish, but it has no fishy smell and bone spurs. At the same time, it is rich in minerals (such as calcium, phosphorus, iron, etc.), and sea shrimp is also rich in iodine, which is very beneficial to human health. Squid (cuttlefish) can be said to be a treasure all over the body, delicious to eat and effective in medicine. What is commendable is that it combines the delicious function of food with the medical and health care function. According to the traditional concept of Chinese medicine, there are two kinds of treatment: drug therapy and dietotherapy, and dietotherapy is to combine the delicious function and medicinal value of food, which is in line with the traditional medical concept and close to the concept of modern health food.

Flounder In ancient China, flounder was a strange fish symbolizing loyal love. The ancients left many beautiful sentences praising flounder, such as "The Phoenix is an amphibious fish" and "Why don't you quit when you get a good one? You would rather be a mandarin duck than a fairy". Li Yu, a famous dramatist in Qing Dynasty, once wrote a script describing the love story of a talented person and a beautiful woman, and its name was "Flounder".