Braised Sea Cucumber with Scallions, known as "congshao haishen" in Chinese, is one of the most prestigious dishes of Shandong cuisine. It is a signature of Lu cuisine. The dish has a history of over a hundred years and is often served at formal banquets. Sea cucumber is a prized ingredient in Chinese cuisine, valued for its delicate texture and health benefits. The dish combines the briny flavor of sea cucumber with the aromatic fragrance of scallions, reflecting Shandong's emphasis on simple yet high-quality ingredients.

Preparation Steps

1. Preparing the Sea Cucumber: The dried sea cucumber is soaked in water for several days until it becomes soft and tender.

2. Preparing the Scallions: Fresh scallions are cut into long sections and lightly fried until golden brown.

3. Braising: The sea cucumber is simmered with the fried scallions, soy sauce, cooking wine, and a little sugar for about 20 minutes until the flavors meld together.

4. Thickening: The sauce is thickened with cornstarch to create a glossy, rich glaze.

5. Serving: The dish is served hot, arranged elegantly with the scallions.

Review and Appreciation

Braised Sea Cucumber with Scallions is loved for its tender, gelatinous texture and its delicate, savory flavor, with the scallions adding a fragrant depth.