There are also many types of sea cucumbers, originating from Japan, China, Australia, South America, Mexico, the Middle East and Indonesia, and there are about twenty kinds of edible species. A good sea cucumber has a plump body, thin skin and thick flesh, but can generally be divided into Liao sea cucumber, Po sea cucumber and Tu sea cucumber, and the three types swell to different multiples.

Liao ginseng, Po ginseng, Bald ginseng

Liao sea cucumber <br>Liao sea cucumber is also known as sea cucumber. The whole sea cucumber is covered with thorns. It is relatively small in size, has delicate meat, and is generally dark in color. It can swell to 6 to 8 times its size after swelling. Among the many types of sea cucumbers to choose from, those produced in Japan are the most valuable. There are also different types of sea cucumbers in Kanto, Central Japan, Kansai, and Okinawa. Among them, the Guandong Liao cucumber has the best quality. Although the Guandong sea cucumber is short, its spines are dense and even, its hair heads are extremely large, and it has a refreshing and chewy taste.

Bald ginseng <br>Bald ginseng has no spines on its body and is straight in shape. Its surface is smooth with textures. Its flesh is thicker and has deeper textures. It can swell to at least 4 to 6 times its size after swelling. Bald sea cucumbers generally come from Australia, Africa and South America. Sea cucumbers are generally gray-black in color. Among the many bald sea cucumbers, those produced in southern Australia are the best.

Pig's ginseng <br>Most of the pig's ginsengs come from Australia and Africa. They have plump and delicious meat. When picking pig's ginsengs, make sure they are plump and thick. Don't choose those with too much gray and white color . After swelling, they can swell to at least 6 to 10 times. At the same time, please note that the pig ginseng is relatively sandy and requires more effort to clean.

Selection method <br>All sea cucumbers are the same, they must be complete and cannot have any cuts. If there are holes, it means that the sea cucumber may have died before processing or was poorly cooked during processing, and the intestines inside may have become smelly, or it may easily break when soaked. In addition, the Japanese Kanto sea cucumber is divided into 6-row and 4-row needles, and the denser the thorns, the better the quality; while the needles of Okinawa's Okinawa sea cucumber are mainly distributed on both sides of the bottom.