Sea cucumbers (海参 hǎishēn) are marine animals that have been prized in Chinese cuisine and medicine for over 1,000 years. These echinoderms, related to starfish and sea urchins, were first mentioned in Chinese medical texts during the Ming Dynasty as a tonic food for strengthening the body.
There are over 1,700 species worldwide, but only about 30-40 are commercially valuable. The most prized varieties include:
- Japanese Sea Cucumber (Apostichopus japonicus): Considered the highest grade, known as "guan ci"
- Black Spotted Sea Cucumber: From Australia and Pacific islands
- Red Sea Cucumber: From tropical waters, often used in Southeast Asian cuisine
- White Teat Sea Cucumber: From the Indian Ocean, with distinctive nipple-like projections
In traditional Chinese medicine, sea cucumbers are classified as a "warm" food that nourishes blood, benefits kidneys, and strengthens vital energy (qi). They became a luxury item during the Qing Dynasty, served at imperial banquets.
