The varieties vary from season to season. There are five small pieces of yellow thick porridge-like material in the body cavity wrapped by the sea urchin shell, which is sea urchin yellow. Purple sea urchins lay eggs in April and May, which means they are yellow in summer. Horse dung sea urchins lay eggs in November and December, which means they are yellow in winter. Yellow sea urchins turn yellow in winter, and the best time to taste them is from December to April of the following year.

How to make sea urchin sashimi: Make a half-shell-sized opening on the top of the sea urchin shell, remove the internal organs of the sea urchin, leave the sea urchin eggs, and then pour a mixture of lemon juice, light soy sauce, and spicy mustard sauce. . When eating, shake gently to allow the sauce to fully soak in around the sea urchin.

How to make sea urchin porridge: Add 3-4 times the water to the leftover rice, bring to a boil over high heat, then turn to low heat and cook for another 15 minutes. During this period, peel off the sea urchin eggs and set aside. Add the sea urchin to the thick porridge and stir to disperse. Don't use too much force, otherwise it will break into pieces. Turn to medium heat and cook for 5 minutes. Finally, add chopped basil leaves, sweet vinegar ginger shreds, white pepper, and salt to taste.

How to make sea urchin fried rice: Mix the ginger paste and sea urchin meat evenly and set aside. Beat the eggs, pour oil into the pot, add the eggs to the pot when 50% hot, fry them in one direction until they become crumbly, take them out and set aside. Wash the cabbage, cut the root into small sections (close to granular shape) and set aside. Use scallion oil to stir-fry the mixed sea urchin and ginger until it becomes a paste. Add eggs and cabbage and stir-fry constantly. Add rice and stir-fry evenly, then add appropriate amount of salt to taste.