Braised Sea Cucumber with Scallions 大葱烧海参
Braised Sea Cucumber with Scallions is featured among the local specialties of Henan.
Image notes
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Braised Sea Cucumber with Scallions (大葱烧海参) has an established place in Henan (河南) restaurant cooking. A detailed example is the version at Lubanzhang (鲁班张), whose chefs use thick-fleshed sea cucumber with long white scallions from Zhangqiu (章丘), Shandong (山东). Its glossy reddish-brown finish is accompanied by a pronounced scallion aroma and a soft yet springy bite.
The Lubanzhang approach
Dahe Daily describes the restaurant cooking each portion separately in its own pan, using stock made fresh every day and adding no starch thickener. Dahe Daily describes the finished dish as rich and mellow.
A Henan restaurant tradition
Dahe Daily places the dish on menus in Kaifeng (开封) and Luoyang (洛阳) by the late Qing and early Republican periods. Lubanzhang itself began in 1995, arrived in Zhengzhou (郑州) in 2005 and adopted a sea-cucumber-focused restaurant name in 2017. In 2018, the dish appeared among Henan’s ten regional classic dishes in the China Cuisine Association’s Chinese Cuisine announcement.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.