Chapter 61 Dalian sea cucumber

When you travel or go on a business trip to Dalian, you must eat Dalian seafood, and you must also have friends introduce you to Zhangzidao, which is rich in seafood. Located at 39 degrees north latitude, Zhangzi Island is known as the Bank of the Seabed and the Pearl of the Yellow Sea. It is rich in sea cucumbers, abalones, scallops and other seafood treasures.Zhangzi Island belongs to Zhangzi Town, Changhai County, Dalian City. It is located in the south of the Changshan Islands and is 56 nautical miles away from Dalian City. The coastline is full of twists and turns, staggered rocks and reefs, and is extremely rich in aquatic resources.

When I walked into Zhangzi Island, I saw all the European-style buildings all over the island. The two-storey small buildings with white walls and red tiles are hidden among the green mountains and green waters along with the mountains. The streets are wide and neatly planned.Zhangzi Island is surrounded by water on all sides, with beautiful environment and unique urban construction, including Jinshatan Bathing Beach, Yashi Tourist Resort, Wind Power Project, Yingzuishi Forest Park, Binhai Road, Poseidon Sculpture, Yingzuishi, Century Steps, China Telephone No. Tourist attractions such as Yidao Monument, Jianglaobei Jiangpo, Xiaowa Island, Dawa Island, and Sudao Island.The people of Zhangzidao have a deep affection for the sea and love the sea god. On the 13th day of the first lunar month every year, they go to the statue of the sea god to worship her birthday during the day, and at night they go to the beach to put fishing boats and lanterns into the sea and light them up. Firecrackers, offering sacrifices to the God of the Sea, and praying to the Goddess of the Sea to bless you for smooth sailing and a full warehouse of fish and shrimp.

Zhangzi Island has several fishing restaurants with island characteristics, which are famous for their good seafood. I have eaten in these restaurants and tasted many of their famous seafood dishes, such as spicy skirt, umami scallops, sea cucumber in abalone sauce, amber Xibeizhu, original abalone, delicious sea cucumber, water haired sea cucumber, salted sea cucumber, salted dried sea cucumber, horse dung sea urchin, light dried sea cucumber, red crab, flower cover crab, yellow sea urchin, purple stone house clam, true sea squirt, Six-line fish, floating raft shellfish, conch, wrinkled plate abalone, bottom-seeded scallop, frozen boiled scallop, frozen shrimp, half-shell shellfish, bay shellfish, yellowtail yellowtail, purple sea urchin, and scallop seeds, etc., combined with roe deer Hand-rolled noodles with sweet potato leaves on the island, try local specialties such as stewed stick fish with sweet potato stalks, stewed salted fish with radish sticks, etc., and you will know what it is like to eat the sea by the sea.The people of Zhangzidao are warm and hospitable. There is a saying: "Dumplings that get on the boat and noodles that get off the boat", which means that guests must eat noodles when they come to the house, which means that they arrived smoothly and safely, and hope that the guests will stay for a few more days.

The original name of sea cucumber is soil meat, and Wu Chenxuan of the Three Kingdoms "Linhai Customs and Foreign Objects" records: "The soil meat is black, as big as a child's arm, five inches long, has a belly but no mouth and eyes, and has three full. "Records" contains: "Sea cucumber tastes sweet and salty, cold and slippery in nature, and those who suffer from diarrhea and dysentery should not eat it. It is very warm in nature and nourishes the enemy, so it is named sea cucumber." "Wuzazu" made by Ming Xie Zhao said: "Sea cucumber , there are sea cucumbers on the Liaodong coast. One is called a sea man, and its shape is like a man." Ming Yao Kecheng's "Food Materia Medica" contains: "Sea cucumber, sitting in the southeast sea, its shape is like a bug, black in color, and has many puppets in its body. A long Those five or six inches in size are good at nourishing and nourishing. The most precious of delicacies. The taste is sweet and flat, non-toxic, and it mainly nourishes the vitality. Animals, formerly known as sandy, and the dry ones are called sea cucumbers, and today they are commonly called sea cucumbers. They live in the offshore, and when they are exposed and dried, they can be food." Ding Yi in the Qing Dynasty once "Nongpu Handbook": "To make sea cucumbers, just soak them in water. Grind off the rough skin, wash and cut it open, remove the intestines, cut into strips, boil thoroughly in salt water, add thick broth, put it in a bowl, keep it well separated from water, and listen to it." "Materia Medica Yixin" in the Qing Dynasty stated that sea cucumbers have The effect of "tonifying kidney and essence, strengthening yang and treating wilt" is included in Yang-tonifying medicine, and it is associated with fur seals, sea horses, sea shrimps, and manatees.

As a delicacy on the dining table, sea cucumber has many records in Chinese classics.In ancient times, only the royal family and dignitaries could enjoy sea cucumbers. It was regarded as a royal tribute and listed as the first of the eight treasures of the sea. "History of the Ming Palace·Food Goods" contains: "The first emperor (Zhu Yuanzhang) liked sea cucumbers, squid, and shark tendons (shark fins) the most." Gourmet.Sea cucumbers were very popular in the Qing Dynasty. Yuan Mei described three methods of sea cucumbers in detail, and highly praised mustard and chicken sauce cold sea cucumber shreds.When Qianlong visited Nanjing, the governor of Liangjiang arranged a sumptuous banquet for him. Qianlong was frowning, and the old chef rushed to make a bowl of miscellaneous soup, including sea cucumber, scallops, fish fillets, sea rice, shrimp, ham, magnolia, and bamboo shoots. Prepared with chicken soup, the fresh aroma of scallops, the aged dried sea rice, the incense of ham, and the delicate fragrance of bamboo shoots. Sea cucumbers are contrasted by white magnolia slices in black and white, highlighting the unique smoothness and nobility of sea cucumbers. Qianlong was amazed after eating them. The emperor bestowed "family portrait".Shandong cuisine pushes the "family portrait" into a classic. Cuihualou's sea cucumber with green onion is a masterpiece of Kangding. In Ge Shoutian's "Chinese Confucian Mansion Recipes", there are 170 dishes of the Qing Dynasty and 39 rare dishes. , twenty-eight kinds of seafood, four kinds of sea cucumbers, including bamboo shadow sea cucumbers, sea cucumbers with flesh, gold and silver sea cucumbers in milk soup, and sea cucumbers with fish skin. "Selected Recipes of Eight Major Cuisines of China" Grilled Sea Cucumber, a famous dish of Shandong cuisine, comes from the Grilled Sea Cucumber of Confucian cuisine.Among the 217 dishes of the Man-Han Banquet, sea cucumbers appear twelve times.

I eat sea cucumbers. I started with Wu Weiye’s famous poem "Sea Cucumbers" in the early Qing Dynasty. family, don’t doubt the names of plants and trees. But nourish the taste, don’t use medicine to nourish the rest of your life.” I like this food and have tasted it in many hotels. Sea cucumbers have a history of more than 600 million years, and there are more than 1,200 varieties, which are distributed in the seas of the world. There are more than 40 varieties that are edible, mainly red ginseng, golden japonicus, black clawed ginseng, arctic sea cucumber, American red ginseng ginseng, rice ginseng, short ginseng, star anise, Australian bald ginseng, light ginseng, green thorn, flower ginseng, white-bottomed anal ginseng, black milk ginseng, rough sea cucumber, etc.; sea cucumber, plum flower ginseng, White ginseng and Radix anus ginseng are the most common; imitation sea cucumber has the best quality and most edible and medicinal value. It is distributed in the Yellow Sea, Bohai Sea, Japan, North Korea, South Korea, Canada, the United States, Africa, and Russian waters.my country's sea cucumbers are produced in all coastal provinces. In the north, Liaodong Peninsula, Dalian, Qingdao, Yantai, Lidao, Furong Island, Weihai, Penglai, Changshan Islands, Longkou and the coast of Hebei are the most productive; in the South China Sea, Dongsha, Zhongsha and Xisha Islands There are also a lot of production in China, Sizhou Island, Hainan Island and the coasts of Guangdong and Guangxi; there are also productions in Fujian and Zhejiang coasts such as Zhoushan Islands.

The sea areas with better sea cucumber quality in the world include the sea areas of Japan, Russia, Canada, and the United States.Only the Chinese in the world eat sea cucumbers, and foreigners do not eat sea cucumbers. The resources of sea cucumbers have not been developed, and the individuals are larger and the meat is thicker.Most of the domestic sea cucumbers are mainly farmed. After many times of salt boiling and plastic treatment with additives, the nutrition loss is serious. Fishermen say, "I would rather buy 800 yuan of raw ginseng in three taels than 300 yuan of salted ginseng per catty."Wild sea cucumbers are not suitable for harvesting, and the output is scarce. There are only a few in Zhangzidao and other places. Most of the wild sea cucumbers on the market are imported from Japan, North Korea, and the Far East of Russia. In 1985, 13,500 tons of sea cucumbers were produced in the world, most of which flowed into China, and a small part flowed into Southeast Asia. Dubai is the transit point for sea cucumbers in China and Africa, and Hong Kong is the transit point for Southeast Asia.

Sea cucumbers grow in inner bays with clear water, smooth currents, slow flow, and low wind and waves. The water quality is fertile, there are more plankton, the salinity is suitable, and there is no large amount of freshwater inflow. The water depth is 3 to 20 meters, and the water temperature is maintained at around 12 degrees all year round. .Because of the low water temperature and deep sea water, the sea cucumber grows slowly, its quality is greatly enhanced, its body wall is thick, its spines are full, its body has few impurities, its nutritional value is high, and its taste is excellent.The bottom of the seabed is mostly sandy and muddy with rocks and rocks, which provide habitat and refuge for sea cucumbers, so that it can absorb in the crevices of rocky reefs or on the back of rocks in bad weather. When the weather is fine, sea cucumbers can climb to the sandy and muddy seabed to search for them. food.

Apostichopus, also known as sandy, sandy, sea mouse, sea melon, belongs to echinoderm, with a long cylindrical body, 20 to 40 cm long and 3 to 6 cm wide, with a slightly quadrangular cross section, flat ventral surface, yellowish brown or Auburn, tube feet arranged in three irregular longitudinal bands along the ventral surface.The back is yellowish brown or chestnut brown, slightly raised, with four to six rows of conical spines of different sizes and irregular arrangements. The sea cucumber with six rows of spines takes seven to nine years to grow and is the king of sea cucumbers.The mouth is at the front, inclined to the ventral surface, surrounded by twenty branched tentacles, and the tentacles have pouches; there is a mastoid at the base of the tentacles and the back of the mouth.The genital opening is located at the mastoid.Feeds on small animals and plants, such as foraminifera, gastropods, copepods, diatoms and organic matter in sediment.The reproductive period is from May to July. After spawning, it sneaks into the rocks for aestivation. After October, it crawls out from the dark place on the shore reef. It develops rapidly in mid-April of the next year. Every year around May is the peak fishing season. After catching, remove the internal organs and clean the cavity. Inner silt and blood stains are boiled in salt water for one hour, picked up and let cool, exposed to the sun or baked until 80% to 90% dry, add ponzu leaf juice until the color turns black, take out and dry in the sun.

Dalian sea cucumber, also known as gray ginseng, gray sea cucumber, and Liao sea cucumber, has soft and tender meat, rich nutrition, typical high protein and low fat, plump and elegant flavor, and contains active ingredients such as sea cucumber, acidic mucopolysaccharide, and peptides , rich in collagen, sea cucumber saponins, sea cucumber polysaccharides, vitamins B1, B2, rich in selenium, zinc, iodine, calcium, iron and other trace elements, which can effectively enhance human immunity and delay aging; Cardiovascular and cerebrovascular diseases, liver diseases, gastrointestinal diseases, tumors, cancers, etc. have special effects.

There are many ways to cook sea cucumbers. Braised with green onions, braised in soy sauce, stewed in red, and grilled sea cucumbers are the most common. I like roasted sea cucumbers with green onions and grilled sea cucumbers. I can feel its crispness and smoothness.Before cooking, live sea cucumbers need to be pre-treated. Put the whole fresh sea cucumbers directly into boiling rice washing water for one minute. When the rice soup boils again, quickly remove it, rinse it with clean water, cut open the abdomen, and remove the internal organs. .Put rice washing water in the pot, add sea cucumbers and bring to a boil, keep simmering for four to five minutes until transparent, then stop the fire, let it cool naturally, remove and drain the water, and then the dishes can be cooked. I ate sea cucumbers in Zhangzidao, mainly using fresh sea cucumbers as raw materials and making them with the original cooking methods of local fishermen.