At the table
Use chopsticks or a spoon to lift the slippery sea cucumber. Divide it into manageable bites and let the hot sauce cool before eating.
Sea cucumber is a marine animal, not a vegetable. The dish is neither vegetarian nor vegan. Chicken stock, lard, cooking wine and soy sauce may be used. Confirm the stock, fat and seasonings for dietary restrictions or allergies; soy sauce may contain wheat.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Chicken stock and lard can be used. A Liaoning-style version pairs scallion aroma with a reddish-brown sauce. Stock, cooking fat and seasonings vary.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savory with strong scallion aroma
- Chili heat
- Texture
- Soft and elastic.
- How it’s made
- Briefly boil rehydrated sea cucumber, fry scallion whites, then braise together in stock and thicken the sauce.
Chicken stock and lard can be used. A Liaoning-style version pairs scallion aroma with a reddish-brown sauce. Stock, cooking fat and seasonings vary.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Shandong. Associated with Liaoning.
About this regional connection
Liaoning: Known locally as 葱烧辽参.
Ask if they have it first
请问你们有葱烧海参吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Scallion fragrance across two regional cuisines
Scallion-braised sea cucumber has a place in both Shandong and Liaoning cuisine. In Fushan, Shandong, it represents local Lu cuisine cooking skills; in Liaoning, the version called congshao Liaoshen is a regional signature. Both emphasize fragrant scallions, a glossy reddish-brown sauce and sea cucumber’s soft, springy texture. Frying the scallion whites first gives the braising sauce its aroma, while stock and cooking fats vary.