The difference between Icelandic sea cucumber and Aegean sea cucumber

Icelandic sea cucumber is a kind of wild sea cucumber, which grows in the deep sea near the Arctic Circle. It is a nutritious food with high umami amino acid content, low fat content and rich in sea cucumber saponin. Its meat is milky white, big and thick.

Icelandic sea cucumber grows in the deep sea of the North Atlantic, and the seawater temperature is kept below 4℃ all the year round. The sea near Iceland is located at the intersection of the North Atlantic warm current and the Icelandic cold current. The sea water is rich in plankton, which makes Icelandic sea cucumbers big and nutritious. In addition, there are many submarine volcanoes near Iceland, which will release a lot of trace elements when erupting. These trace elements are diluted by seawater at the bottom of the sea and absorbed by Icelandic sea cucumber.

Liaoshen refers to Liaoning sea cucumber, which is the first of the traditional delicacies "eight treasures of the sea" and the main ingredient of the famous "Buddha jumping over the wall", invigorating qi and nourishing blood, consolidating the foundation and cultivating the yuan. 1972, US President Nixon arrived in Beijing, and Premier Zhou Enlai hosted a banquet and named him Liaoshen. Generally speaking, the origin of Liaoshen refers to Tieshan, Beihai and Shuangdao Bay within the boundary between Lushunkou and the Yellow Sea and Bohai Sea, but there are many disputes among the people, and most scholars prefer Beihai Village, a frozen town thousands of miles away.