less salted Farmed Sea Cucumbers — Original Length 12 cm

Winter is the season when sea cucumbers hit the market. This less salted variety originates from Dalian's Wa Fang Dian area, where pristine waters provide an ideal habitat for sea cucumbers. Naturally sun-dried, each specimen measures approximately 5 centimeters in length and expands to about 12 centimeters when rehydrated. Each sea cucumber reaches maturity at nine years old—the age when it is most nutrient-rich. The sea cucumber boasts tender flesh and abundant nutrients, making it a quintessential high-protein, low-fat food. Its rich, delicate flavor and refined taste have earned it a long-standing reputation as a celebrated delicacy. It ranks among the “Eight Treasures” of seafood, standing alongside bird's nest, abalone, and shark's fin.
Anti-cancer properties are a key reason people consume sea cucumbers. The trace elements within—particularly selenium and acidic polysaccharides—are natural anti-cancer compounds. These substances regulate physiological functions and enhance cellular activity. When absorbed by the body, they effectively prevent cellular mutations, thereby providing potent cancer prevention and anti-cancer benefits. Regular consumption of sea cucumbers can delay aging. They contain collagen protein, arginine, chondroitin sulfate, phosphorus, selenium, and other nutrients essential for normal human metabolism. When absorbed by the body, these substances promote cell regeneration, enhance cellular activity, nourish the skin, and delay the onset of various aging symptoms. Regular consumption can prolong life.
Sea cucumbers are rich in protein and calcium, while fruits like grapes, persimmons, hawthorn, pomegranates, and loquats contain significant tannic acid. Consuming them together not only causes protein coagulation, making digestion difficult, but may also lead to symptoms like abdominal pain, nausea, and vomiting. Additionally, sea cucumbers should not be taken with licorice.
Due to their slippery nature, sea cucumbers are unsuitable for individuals with dampness in the spleen and stomach, coughs with excessive phlegm, or thick, greasy tongue coating. Those suffering from colds or diarrhea should temporarily avoid them. Furthermore, given their high protein content, sea cucumbers should be consumed in moderation to prevent indigestion.

Notice: the price is only one dried sea cucumber.  Length: dried 5cm; original 12cm. Please follow the strict steps to Soak and rehydrate. According to the history, this product cannot help athletes improve their skills. 

Method:

Stage 1: Initial Soaking and Softening (2-3 days)
Place dried sea cucumbers in a clean, oil-free container. Pour in sufficient purified water to fully submerge them. Adding ice cubes enhances effectiveness.
Refrigerate (approx. 0-4°C). Change the water every 12 hours for 2-3 days until the sea cucumbers soften.
Stage 2: Visceral Removal and Boiling (Several Hours)
Cleaning: Our dried sea cucumbers are all hand-processed with internal organs and teeth already removed, so this step can be skipped.
Boiling: In a clean pot (not a clay pot or rice cooker), bring ample purified water to a boil. Add the sea cucumbers, bring back to a rolling boil over high heat, then reduce to low heat and simmer for 30-60 minutes.
Determination: A chopstick should easily pierce the inner wall of the sea cucumber.
Natural Cooling: After turning off the heat, do not open the lid. Allow the sea cucumbers to cool naturally in the pot to room temperature (this is crucial).
Stage 3: Secondary Expansion (2-3 days)
Place the cooked and cooled sea cucumbers in a clean, oil-free container. Cover with purified water and refrigerate.
Change the purified water daily for 2-3 days. The sea cucumbers will become plump and increase in size.
Storage & Tips
Water Quality: Use purified water whenever possible. Its lower osmotic pressure facilitates thorough rehydration.
Oil Usage: Avoid oil entirely throughout the process, as it may cause spoilage.
Storage: Portion and freeze rehydrated sea cucumbers. Thaw before consumption.