Qin Dynasty A.D. 219, 210 years Qin Shi Huang sent people to the whole country to compile the elixir, fishermen to pay tribute to the sea cucumber for the elixir of immortality, Qin Shi Huang used the dragon face Dayue, after the sea cucumber into the palace became the tribute of the previous dynasties into the palace. Pen % fun % Pavilion www.biquge.info

During the ancient Three Kingdoms period, Shen Ying of Wu Kingdom's "Chronicles of Foreign Bodies in the Sea and Soil" has a description of sea cucumbers, "The soil flesh (a kind of sea cucumber) is black, with a large golden thorn arm, five inches long, a belly, no mouth, thirty full, and scorching." ”

Since the beginning of the Yuan Dynasty, sea cucumbers have gradually been recorded by historians, such as the Yuan people Jia Ming's "Dietary Instructions" volume 6 has clouds: "Sea cucumbers are sweet and salty, cold and slippery, and those who suffer from diarrhea and diarrhea should not eat it." ”

During the Southern Song Dynasty, the sea cucumber (light ginseng) produced in Wenzhou was called Sha Pu, which was highly praised by the food world, and was introduced to the capital city of Lin'an, becoming a palace treasure approved by the Beijing Division. However, after the discovery of sea cucumber, it was quickly replaced by light ginseng and regarded as a seafood treasure.

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In the Ming and Qing dynasties, it was very popular to list sea cucumbers as the top of the banquet. People who eat sea cucumbers in the society are quite ordinary, so the number of sea cucumbers in the cuisine is increasing day by day, and there is no shortage of famous sea cucumber dishes in and out of the banquet.

For example, the "Bamboo Shadow Sea Cucumber" sea cucumber entered the imperial diet of the royal court in the Ming Dynasty, and the founding emperor Zhu Yuanzhang was a person who liked to eat sea cucumbers. Sea cucumber has been widely valued by gourmets and has become a famous sea delicacy. Yao Kecheng's "Food Materia Medica" volume 1 records as follows: "Sea cucumber, born in the southeast sea, its shape is like a silkworm, and the color is black. A kind of five or six inches long, the surface is clean, the taste is extremely delicious, the merit is good at tonics, and the most precious one in the cuisine. A kind of two or three inches long, dissecting the abdomen with sand, although it is difficult to scrape, the taste is also poor. ”

"History of the Ming Palace" fire collection records: The emperors of the Ming Dynasty often took sea cucumber, belly fish and shark fin as the three famous dishes, called "three things".

Wu Weiye also wrote a poem "Sea Cucumber" in the last years of the Ming Dynasty to praise it. His poem: "Pre-make the diaphragm soup wash, and the late people will be crotched." It is forbidden to be wide in the North Sea, and the food can be cooked in the south. I can't distinguish the insect and fish family, and I don't know the name of the grass and trees. But the taste will be supplemented, do not medicine for the rest of your life. ”

There is a record in Li Shizhen's "Compendium of Materia Medica" in the Ming Dynasty, which roughly means: the sea cucumber produced in eastern Liaodong, the body color is black and brown, the flesh is glutinous and prickly, it is called Liao Shen or Shen Shen, not only its quality is the best, but the medicinal properties are sweet and warm and non-toxic, and it has the effect of nourishing the kidney and nourishing yin, generating pulse and blood, and treating dysentery and ulcers. Because of its medicinal properties, it is warm and replenishing, and it is enough for enemy ginseng, so it is called sea cucumber.

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By the time of the Qing Dynasty, sea cucumber became the first famous dish of all kinds of banquets, no matter how big or small the banquet was, the dishes cooked by sea cucumber should always be placed, and it should always be placed in the first dish. The people of the broken mountain said in the eighth volume of "Night Sailing Boat": "Pingyang Jinyu, Fu Yang Lixiang and Longxi Kunji were given to five people, and the lotus was drunk in the four Yixuan of Hengshan other industries, and the first mustard mixed sea cucumber ....... ”

Volume 1 of "Yongxian Zhai Notes" also says: "Today's sea vegetables, sea cucumbers and shark fins are also ,...... At that time, people used to "start with ginseng" to describe the style of the feast. Sea cucumbers are always served before the dishes to show the magnificence of this feast. Later, the so-called "sea cuvtoxian" appeared,

"Qing Barnyard Banknotes and Diet" describes the banquet in Changsha: "In the fourth or fifth year of Daoguang, sea cucumber seats were used instead; In eight or nine years, four small bowls and twelve plates of fruits and vegetables were added. "Among the three seats of the Qing people, although the sea cucumber seat is the most ordinary, it is used the most. In the Qing Dynasty, sea cucumbers were used in the dishes, and it gradually flourished in the Qing Dynasty.

Qianlong toured south to Nanjing, and the governor of Liangguang arranged a sumptuous banquet. And Qianlong frowned on the common delicacies in the palace, such as bear paws. Seeing this, the old chef made a bowl of hodgepodge of sea cucumbers, dried scallops, fish fillets, sea rice, shrimp, ham, magnolia, and diced bamboo shoots, which were prepared with chicken broth. Qianlong is a cultural person, he from this pot of soup without a name, he actually tasted the joy of the integration of Manchu and Han, and was surprised again and again, and the emperor gave this pot of soup as a family portrait.

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Sea cucumbers are generally dried and processed and must be prepared before cooking. Ding Yi once said in the "Farm Notes": "To make sea cucumbers, first soak them in water, grind off the coarse skin, wash and cut them, remove the intestines and cut them into strips, boil them in salted water, and then add thick broth, put them in a bowl, and listen to them." "It usually takes a while to make sea cucumbers, Yuan Mei said in "Suiyuan Food List" that sea cucumbers are hard and difficult to rot, "Anyone who treats tomorrow must simmer them for a day before they can be harmonious and soft." "Prepared sea cucumbers have a swollen body, absorb plenty of water, and have a fluffy flesh that can be used in a variety of cooking dishes.

The people of the Qing Dynasty created many ways to cook sea cucumbers, which were stir-fried, boiled, and mixed, all of which were delicious. As recorded in the volume of Zhu Yizun's "The Secret of Food Constitution": "Sea cucumber, soaked, boiled, sliced. It is best to stir-fry pickled vegetables, bamboo shoot slices, and lard. "Or boiled, mustard and spicy mix is also good." "Sea cucumber is good when cooked, and it is good to eat badly." The "Qing Barnyard Banknotes and Diet" lists a variety of sea cucumber dishes, such as matsutake sea cucumber soup and simmered sea cucumber: "Sea cucumbers must be inspected for small and thorny ones, first remove the sand mud, simmer three times with broth, and then simmer them in chicken and meat juices, so that they are extremely rotten." The adjuncts are mushrooms and fungus, which are similar in color and black. It is recorded that fried sea cucumber shreds: "Those who fry sea cucumber shreds are fried and simmered with chicken, bamboo shoots, and mushroom shreds." It is recorded that the shredded sea cucumber is mixed: "When eating sea cucumber in summer, it must be cut into shreds and mixed with shredded chicken and mustard. It is also recorded that the sea cucumber soup is "cut into sea cucumbers, made into small cubes, and put bamboo shoots and mushrooms into the chicken soup to make soup." The sixth volume of the anonymous "Tiaoding Collection" uses a large paragraph of text to describe the various samples of "sea cucumber lining vegetables" and related cooking methods, cloud: "Butterfly sea cucumber: drape the sea cucumber thinly, or line the skirt of the soft-shelled turtle, and wear fat ham strips. The sturgeon is on the skin of the head and inside the belly, and the sea cucumber is boiled. Crown oil cubes roasted sea cucumbers. Deep-fried shrimp balls lined with sea cucumbers.

Stir-fry shredded sea cucumber with ham. Rotten sea cucumber lined with small fish or shrimp elements. Backbone tendons, hoof tendons, aged dregs and sea cucumbers, can also be burned. Silked mussel loach and sea cucumber silk. Sea cucumber balls are embedded with ham, chicken skin, and bamboo shoots, and they can be fried in red and white. Or use pine nuts and shrimp to make sea cucumber porridge and simmer it into a paste with fresh juice. Sea cucumber is wrapped in egg white and net oil into a fake eel style, and its taste is better than the truth. The sea cucumber is thorough, diced into five sections, simmered on a plate, and pretended to be an eel. Sea cucumber hated to make soup. Cut the sea cucumber into three sections, add diced ham, and simmer the chicken juice and fight it in white. Sea cucumber strips with crown oil roasted. Sea cucumber lining hooves tip, tendons, tubes, ridges, bamboo shoots. Mix the fish head to remove the bones and tear it up, and burn the sea cucumber into rotten; Same for sturgeon and catfish. Whole sea cucumber: duck tongue, ham, bamboo shoots stir-fried sea cucumber. Roasted sea cucumber with pork tongue root. Dried sea cucumber: shrimp down ham or slices, then rolled in net oil, and then wrapped in net oil. pheasant and sea cucumber soup; Lined with ham and pork pancreas. Roasted sea cucumber with fish liver, stewed or not. Pork brains are fried in egg butter and roasted sea cucumbers. Again: chicken liver, pork loin roasted sea cucumber. The fungus is simmered with sea cucumber, and it is extremely rotten. ”