Qin Dynasty period
Around 210 BC, Qin Shi Huang sent people all over the country to find the elixir of immortality, and fishermen paid tribute to sea cucumbers as the elixir of immortality. Since then, the sea cucumber has become a tribute to the imperial palace in successive dynasties. Qing Dynasty talent Ji Xiaolan recorded that "sea cucumbers are like orders, there are also grades, since the beginning of the Qin and Han Dynasties, Long Island ginseng has been repeatedly tributes to the dynasties, called the top product, folk rarely taste." It can be seen that sea cucumbers have become a tonic for dignitaries and nobles since very early.
Three Kingdoms period
During the Three Kingdoms period, Shen Ying of the State of Wu wrote the "Chronicle of Foreign Objects in linhai water", which has an image description of sea cucumbers, "The flesh of the earth is black, with a large arm with gold thorns, five inches long, with an abdomen, no mouth, thirty feet, and hot food." Among them, "soil meat" refers to sea cucumbers. "Hot food", in the literal sense of "roasting", that is, roasting sea cucumbers to eat.
Southern Song Dynasty
During the Southern Song Dynasty, the sea cucumber (guang ginseng) produced in the south was called "Sha Xi", which was highly praised by the catering circles at that time, and was introduced to the capital City of Lin'an, becoming a court treasure approved by the Beijing Division. However, after people came into contact with ginseng, they found that the taste and tonic effect of ginseng were much better than that of ginseng, so they quickly replaced ginseng with ginseng and became the preferred sea treasure. (For reference to "Why is light ginseng a vegetable and ginseng a medicine?") 》）
During the Ming Dynasty
In the Ming and Qing dynasties, it was very popular to list sea cucumbers as a topping of banquets. For example, the Lu dish "Bamboo Shadow Sea Cucumber" entered the imperial court during the Ming Dynasty. Zhu Yuanzhang, the founding emperor of the Ming Dynasty, was a man who loved to eat sea cucumbers.
At the end of the Ming Dynasty, Yao Kecheng wrote "Food Materia Medica" volume 1 one by one: "Sea cucumber, the most precious of the dishes. "The History of the Ming Palace and the Collection of Fire" records that the Emperors of the Ming Dynasty often used sea cucumbers, belly fish and shark fins as the three famous dishes, called "Three Things", and every time there was a meal, "Heng xi used yan".
The pharmacological effects of sea cucumber are recorded in Li Shizhen's "Compendium of Materia Medica" of the Ming Dynasty, and are particularly recorded in the "Compendium of Materia Medica" edited by Zhao Xuemin in the Qing Dynasty.
During the Qing Dynasty
By the time of the Qing Dynasty, sea cucumber had become the first dish of all kinds of feasts, and no matter how big or small the banquet, the dishes cooked with sea cucumbers were always placed, and they were always put first.
Chen Qiyuan, a writer of the late Qing Dynasty, mentioned in the "Notes on Yong Xianzhai": "Now the sea vegetables, then the sea cucumbers and shark fins are also ,...... The difference between ancient and modern food is similar. "At that time, sea cucumbers were always served before the dishes to show the magnificence of the feast. Later, the so-called "sea cucumber table" appeared in the banquet.
During the Qing Dynasty, the cooking skills of sea cucumbers developed rapidly, and there were many documentary records of cooking sea cucumber methods, such as: chicken juice mixed with sea cucumber, matsutake sea cucumber soup, simmered sea cucumber, sea cucumber family portrait and other sea cucumber famous dishes.
With the development of the times today, sea cucumbers are no longer a rare dish used by the imperial court, and sea cucumbers are no longer just the dishes of the rich and noble. Nowadays, sea cucumbers have entered the homes of ordinary people, and ordinary people can enjoy the nutritional food of the imperial level.
Modern scientific research proves that the sea cucumber contains more than 50 kinds of nutrients beneficial to human physiological activities, of which the collagen content is extremely high, 18 kinds of amino acids and taurine, chondroitin sulfate, sea cucumber mucopolysaccharides, sea cucumber saponins, polypeptides and other components, calcium, phosphorus, iron, iodine, zinc, selenium, vanadium, manganese and other elements and vitamin B1, vitamin B2, niacin and other vitamins, the content of cholesterol is very small, postoperative personnel can rest assured that the sea cucumber.
It is worth mentioning that the content of protein, vitamins, minerals and active ingredients in sea cucumbers is extremely high, while the fat content and calorie content are extremely low, and almost no cholesterol. In the view of nutrition, almost reached an ideal nutritional structure model, therefore, suffering from diseases, can not eat high cholesterol food people can also rest assured to eat sea cucumber; hypertension, coronary heart disease, hepatitis and other patients and the elderly, often eat sea cucumber is very beneficial to the treatment of disease and fitness.
The nutrients in sea cucumbers are not only rich and easily absorbed, but also balanced and reasonable. Therefore, sea cucumber is a rare natural green tonic, and it is an ideal food for improving physical fitness and prolonging life.