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Chunmei braised sea cucumber in brown sauce, Fangchenggang

The fine sea cucumber produced in Beibu Bay is the major material of the dish, and it is braised with Xiajiaoniang mushroom (stuff the dried shrimp into the mushroom) after sea cucumber is soaked for a while, cut in slices and simmered over slow fire; while making Xiajiaorang mushroom, cooks assort lilac daphne and diced ham together which are flower-shaped and called "Chunmei (the plum blossom of spring)".  This dish is tender, but not thoroughly cooked and is stir- fried with thick gravy. The delicate flavor is strong and the taste is fresh and tender.