Admin: [CFWK] Enrich from verified facts (original English)

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[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:47, 23 September 2026
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	\|title=Scallion Braised Sea Cucumber (葱烧海参) - Chinese Food Wiki		\|title=Scallion Braised Sea Cucumber (葱烧海参) - Chinese Food Wiki
	\|keywords=Scallion Braised Sea Cucumber,葱烧海参,Shandong Food,haishen		\|keywords=Scallion Braised Sea Cucumber,葱烧海参,Shandong Food,haishen
	\|description=Scallion ~~braised sea cucumber~~ is a Shandong banquet dish of rehydrated sea cucumber simmered with scallion ~~and~~ savory sauce.		\|description=Scallion Braised Sea Cucumber (葱烧海参) is a Shandong Lu-cuisine banquet dish of rehydrated sea cucumber simmered with abundant scallion in a savory brown sauce.
	}}		}}

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	'''Scallion Braised Sea Cucumber''' (Simplified Chinese: 葱烧海参; Traditional Chinese: 蔥燒海參; Pinyin: ''Cōng shāo hǎishēn'') is a Shandong luxury dish in which rehydrated sea cucumber is braised with abundant scallion in a savory brown sauce.		'''Scallion Braised Sea Cucumber''' (Simplified Chinese: 葱烧海参; Traditional Chinese: 蔥燒海參; Pinyin: ''Cōng shāo hǎishēn'') is a Shandong luxury dish in which rehydrated sea cucumber is braised with abundant scallion in a savory brown sauce. It is a flagship of [[Shandong Food]] (Lu cuisine) banquet cooking and also appears in related northern and northeastern fine-dining menus.<ref name="zhwp">[https://zh.wikipedia.org/zh-hans/%E8%91%B1%E7%83%A7%E6%B5%B7%E5%8F%82 Chinese Wikipedia: 葱烧海参 (checklist facts only)]</ref><ref name="sdgov">[http://www.shandong.gov.cn/ Shandong / hospitality culture pages referencing classic Lu seafood (checklist)]</ref>

	== Characteristics ==		== Characteristics ==

	Sea cucumber is prized for soft, bouncy texture rather than strong flavor; scallion aroma and a reduced soy-~~based~~ sauce provide seasoning. Presentation is usually understated and ~~glossy~~.		Sea cucumber is prized for soft, bouncy texture rather than strong intrinsic flavor; scallion aroma and a reduced soy-and-stock sauce provide the seasoning. Presentation is usually understated and glossy—dark sea cucumber pieces with wilted aromatic scallion in a bright brown glaze. Soft regional cue: Shandong writing often pairs Jiaodong / Fushan coastal sea cucumber with inland Zhangqiu large scallion for fragrance contrast.<ref name="zhwp"></ref> Keep distinct from sweet-and-sour Shandong fish showpieces such as [[Sweet and Sour Carp]] and from plain clear-braised seafood without the scallion oil emphasis.

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Dried sea cucumber (soaked and ~~cleaned~~), scallion, stock, soy sauce, cooking wine, starch for gloss. ~~Preparation of~~ dried sea cucumber is lengthy and technique-~~sensitive~~.		Dried sea cucumber (soaked, cleaned, and simmered until tender); scallion (often fried or oil-infused); chicken or superior stock; soy sauce; cooking wine; light sugar for balance; starch for final gloss. Soft craft note: preparing dried sea cucumber is lengthy and technique-sensitive—multiple soaks and simmer stages—so restaurant kitchens treat it as a skilled prep item; overview only, not a recipe.<ref name="zhwp"></ref>

	== History and culture ==		== History and culture ==

	Braised sea cucumber with scallion ~~is a flagship of [[Shandong Food]] (Lu cuisine) banquet cooking~~ and ~~appears~~ on formal menus across northern China. ~~It highlights Shandong's coastal seafood tradition~~ and ~~careful braising technique~~.		Braised sea cucumber with scallion highlights Shandong’s coastal seafood tradition and careful northern braising technique on formal menus across Beijing and northern China.<ref name="zhwp"></ref> Soft modern restaurant landmark: Fushan-origin chefs associated with Beijing’s Fengzeyuan restaurant—commonly named Wang Shizhen and Wang Yijun in Chinese food histories—refined the plate into a widely copied house classic; Wang Yijun’s success with an improved scallion-braised sea cucumber at the 1983 national cooking competition is frequently cited as a prestige cue that spread the dish’s fame (cultural landmark, not store-count advertising).<ref name="zhwp"></ref><ref name="cca">[https://m.ccas.com.cn/site/content/102260.html China Cuisine Association profile notes on Wang Yijun / Lu cuisine career (checklist)]</ref> Soft naming: menus may say 葱烧海参, 葱烧刺参, or specify Guandong / Liaoning sea cucumber grades; treat grade talk as quality vocabulary, not brand promotion.

	== Serving and variations ==		== Serving and variations ==

	Banquet main dish. See [[Shandong Food]] ~~and related Shandong classics such as~~ [[Sweet and Sour Carp]] and [[Dezhou Braised Chicken]].		Banquet main dish, usually shared. Soft variation: heavier scallion-oil fragrance vs lighter stock-forward braises; Jiaodong vs other sea-cucumber sources; restaurant “明汁亮芡” glossy finishes vs home simpler reductions. See [[Shandong Food]], [[Sweet and Sour Carp]], and [[Dezhou Braised Chicken]].

	== See also ==		== See also ==
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	* [[Sweet and Sour Carp]]		* [[Sweet and Sour Carp]]
	* [[Dezhou Braised Chicken]]		* [[Dezhou Braised Chicken]]
			* [[Buddha Jumps Over the Wall]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Scallion Braised Sea Cucumber (Round9 P2 dish)

2026-09-22T05:00:14Z

[CFWK] create Scallion Braised Sea Cucumber (Round9 P2 dish)

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{{#seo:
|title=Scallion Braised Sea Cucumber (葱烧海参) - Chinese Food Wiki
|keywords=Scallion Braised Sea Cucumber,葱烧海参,Shandong Food,haishen
|description=Scallion braised sea cucumber is a Shandong banquet dish of rehydrated sea cucumber simmered with scallion and savory sauce.
}}

{{Infobox chinese food
| image = Scallion Braised Sea Cucumber.jpg
| caption = Scallion Braised Sea Cucumber
| alternate_name = Cong shao haishen; braised sea cucumber with scallion
| pinyin = Cōng shāo hǎishēn
| type = Seafood dish
| course = Main / banquet
| country = China
| region = Shandong (Lu cuisine)
| other = Premium Shandong seafood classic
}}

'''Scallion Braised Sea Cucumber''' (Simplified Chinese: 葱烧海参; Traditional Chinese: 蔥燒海參; Pinyin: ''Cōng shāo hǎishēn'') is a Shandong luxury dish in which rehydrated sea cucumber is braised with abundant scallion in a savory brown sauce.

== Characteristics ==

Sea cucumber is prized for soft, bouncy texture rather than strong flavor; scallion aroma and a reduced soy-based sauce provide seasoning. Presentation is usually understated and glossy.

== Ingredients (overview) ==

Dried sea cucumber (soaked and cleaned), scallion, stock, soy sauce, cooking wine, starch for gloss. Preparation of dried sea cucumber is lengthy and technique-sensitive.

== History and culture ==

Braised sea cucumber with scallion is a flagship of [[Shandong Food]] (Lu cuisine) banquet cooking and appears on formal menus across northern China. It highlights Shandong's coastal seafood tradition and careful braising technique.

== Serving and variations ==

Banquet main dish. See [[Shandong Food]] and related Shandong classics such as [[Sweet and Sour Carp]] and [[Dezhou Braised Chicken]].

== See also ==

* [[Shandong Food]]
* [[Sweet and Sour Carp]]
* [[Dezhou Braised Chicken]]
* [[List of dishes (A-Z)]]

Scallion Braised Sea Cucumber - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Scallion Braised Sea Cucumber (Round9 P2 dish)