1, Long Island Sea Cucumber has been a tribute of the imperial court since ancient times.
1) "Compendium of Materia Medica" contains "Stichopus japonicus, which is found in all three seas, and is warm enough for enemy ginseng".
2) Ji Xiaolan praised the long island sea cucumber in his writings in the Qing Dynasty: "Sea cucumber is like a first-class sea cucumber, and there are also first-class sea cucumbers. Since the Qin and Han Dynasties, the sea cucumber produced in Long Island has been a tribute of the past dynasties, called the top grade, which is rarely tasted by the people. "
3) Compendium of Materia Medica records that "sea cucumbers produced in Liaoning are good, but those produced in Wu, Zhejiang, Fujian and Guangdong are fat and tasteless". "Sea cucumbers are also in Dengzhou Sea, bordering Liaodong, and the sea cucumbers produced are also good."
4) Wu, a poet in the Qing Dynasty, wrote ten clouds in Mei Cun Ji: "Sea cucumbers are produced in Dengsai Sea." The famous poem "Ode to Sea Cucumber on Long Island" says: "Let the well be washed with soup in advance, and then it will enter Dingdang later. The north sea is forbidden, but the south can be cooked. Do not distinguish between insects and fish, and do not doubt the names of plants and trees. But make up for it, don't take medicine all your life.
2, good water, natural participation.
Long Island meets the Yellow Sea and Bohai Sea, surrounded by the sea, with beautiful scenery. It has the reputation of "the hometown of sea cucumber, abalone, scallop and kelp in China" and enjoys the honors of "national nature reserve, national scenic spot, national forest park, provincial seal nature reserve and provincial geological park". Its unique geographical location and superior natural conditions make it a "post station" for hundreds of migratory birds.
Precious marine biological resources inhabit the waters of Long Island, and the water quality is the national first-class standard. Clear water is fertile, lush aquatic plants, steep slopes and rocky reefs, which give Stichopus japonicus an excellent living habitat.
Stichopus japonicus from Long Island is natural and wild with thick meat. Protein contains many kinds of amino acids and highly active components. In particular, the content of mucopolysaccharide is much higher than other areas at home and abroad. The value of Stichopus japonicus in Long Island ranks first, and the price is relatively high.
It's a pity that good wine is afraid of deep alleys now. Although ginseng in Long Island is good, its natural output is low, and its marketing means and market operation are very backward. Good sea cucumbers are hidden in the boudoir, and no one knows. Most of the shouting in the market is kept in captivity. Only when factors such as output can be controlled manually can mass production and sales be carried out. However, sea cucumber is an advanced nutritional supplement, which is either industrialized and produced on a large scale or good. Good appearance and beautiful processing. What about nutrition? Far from being as good as natural wild ones. Of course, there are also wild brand products. In fact, some sea areas go to Long Island, including some famous brands in China. Put a trademark on it, and your value will double.
Long island sea cucumber is not excellent. What do famous brand products do in Long Island waters?