Beijing Scallion Sea Cucumber

Scallion sea cucumber is a Chinese speciality food. It is one of the “Ancient and Modern Bazhen” and was introduced to Beijing from Shandong. Wang Shizhen, a famous chef of Fengzeyuan Restaurant in Beijing, reformed it. He took the practice of “concentrating and attacking thick” on the characteristics of the strong nature of sea cucumber, and it was filled with thick juice and strong flavor. To achieve the effect of color and fragrance.

Fengze Garden is an old name known as Lu cuisine. The earliest Fengzeyuan Restaurant is a courtyard house with the main entrance facing the coal market street in the east and the south gate being the former North China Theater. Since its opening in 1930, the name of Fengze Garden has become increasingly loud, so that there were folk songs in the past: "Take the Tong Ren Tang, the six pickles of pickles, wear shoes and join the shoes, eat the vegetables Fengze Garden.