Sea cucumber is listed as one of the "eight treasures", such as bird's nest, shark's fin and abalone, and it is a valuable delicacy in Chinese cuisine. China is the earliest country in the world to eat sea cucumber, as early as in the Three Kingdoms period, Wu Shen Ying's "Linhai soil and water, foreign objects," there are records of eating sea cucumber: "earth meat, black, such as children break big, five inches long, in the abdomen, no mouth and eyes, there are three full. Moxibustion food." As there was no mastery of cooking technology at that time, only with fire-roasting - "Roasted", can not appreciate its delicious flavor, so it gave it a very cheap name - " earth meat". By the Ming Dynasty, the nutritional value of sea cucumber was gradually recognized. Sea cucumber has always been regarded as a valuable tonic. The Five Miscellaneous Chopping Blocks says: "Sea cucumber is sweet, warm and non-toxic, and can nourish the stomach, produce blood, treat rest and maggots in ulcers." The "Materia Medica from the New" of Qing Dynasty also said that sea cucumber has the effect of "tonifying Yin and benefiting essence, strengthening Yang and curing impotence". Nowadays, many countries in the world, such as Korea, Japan, Europe and America, love to eat sea cucumber, and the origin of sea cucumber has been passed out from our country. According to statistics, there are more than 600 species of sea cucumber in the world and 58 species in China. There are more than 600 species of sea cucumber in the world and 58 species in China. About 30 species of sea cucumbers in the Pacific Ocean are available for consumption, of which 20 species are available in China, and the spiny cucumber produced in the coasts of Liaoning, Hebei and Shandong is the best. Lao Yinjia sea cucumber provides you with answers