1, thousands of miles east, the sea is colorful, and the treasure is called sea cucumber.

2, the soil meat is as big as a child's ass, the stomach is five inches long, there is no mouth, three points full, eating and eating. ("Raw meat" refers to sea cucumber. )

3. The sea cucumbers produced in Liaoning are good, while those produced in Wu, Zhejiang, Fujian and Guangdong are fat and tasteless.

4, Stichopus japonicus, there are three seas, its sex is warm enough to be an enemy ginseng. (This is also the origin of the name of sea cucumber. Excerpted from Compendium of Materia Medica)

Common edible sea cucumber

Stichopus japonicus: scientific name: imitation Stichopus japonicus. Chinese name: Apostichopus japonicus, Apostichopus japonicus, Apostichopus japonicus and Sea Rat. Edible quality: the body wall is thick and soft, which is the best quality of edible sea cucumber in the northern coastal areas.

Mei Shen: scientific name: Thelenotaananas. Chinese Name: Plum Blossom Ginseng and Pineapple Ginseng. Edible quality: It is the best edible sea cucumber in Nanhai, China, because of its large size and thick meat, and good quality.

Green sea cucumber: scientific name: sea cucumber. Chinese names: green sea cucumber, square sea cucumber and square sea cucumber. Edible quality: It is one of the edible sea cucumbers in the South China Sea, with high yield and good quality, but too soft and tender.

Stichopus japonicus: scientific name. Chinese name: Stichopus japonicus, Stichopus japonicus, Stichopus japonicus, Stichopus japonicus. Edible quality: It is a very common edible sea cucumber in the South China Sea, and its meat quality is soft and tender, which is better than that of green sea cucumber.

Refer to the above content: Baidu Encyclopedia-Sea Cucumber (Echinoderm of Sea Cucumber Class)