长岛生海参，其色如墨，其厚如掌，其韧如筋，其刺如齿，活脱脱一只暗含神力的无柄狼牙棒，乃世间之奇品珍宝。究其因，概上苍将一颗最大最美的珍珠安放在了北纬37度上。
　　长山列岛，这个“中国唯一的海岛国家地质公园、中国十大最美海岛”，32座岛屿犹如32颗珍珠、32匹烈马、32艘战舰，静静地躺在万顷碧波的浪涛里，驰骋在迤逦辽阔的海疆上，自由地跨越黄渤海分界线那道砌了千万年的“门槛”，聆听那瞬间的跌宕起伏里從头顶上传来的神灵的梵音，就会扬起心如浪高的万丈豪情，执着坚毅而且勇猛。这个海上仙境、候鸟的驿站，清美脱俗，美若仙子，宛立在水中央；又若一支庞大的舰队，威武雄壮，远远地就让人敬仰；非泛舟荡船而不得入内，又似世外桃源，如天外来客。一滩一岸各不同，一礁一石有传说，一岛一屿皆风情。海参不是风情物，终被世人所折服，何也？
　　“河流交汇必有神迹”，何况是大海呢。黄渤海相汇之处，相斥相拥，犹如蛟龙出海，二龙戏珠，掀起狂风，激起巨浪，似雷声轰隆，万马嘶鸣，波涛汹涌，浪花四溅，似有诉不尽的爱恨情仇，缠绵出一片天堂海洋。清灵的海水，肥沃的海泥，孕育着无数的物华天宝。黑亮紧致、丰厚肥实、美若黑珍珠的长岛海参低调奢华，独领风骚，不负众望，领衔众鲜，闪亮登场，名扬四方。
　　这个以海底藻类以蜉蝣生物为食、全身长满肉刺的小家伙儿，其貌不扬，却与人参、燕窝、鱼翅齐名，为世界八大珍品。其含有的人体所需的氨基酸及多种微量元素、维生素及生物活性物质，无与伦比。其性温补，入肾，其效抵人参，食药两宜。胶东自古有“交九食海参，九九八十一天”为大补之说，足见胶东人对海参的珍视与喜爱。
　　海参鸡汤、葱烧海参、鱼胶炖海参、海参蛋花汤、海参小米粥或发好的海参直接煮蒸蘸食酱油。海参的吃法多种多样，尤以葱烧海参最具胶东特色。当葱白叶绿一副高挑俊秀模样，一身清鲜、辛辣、香甜之气的胶东大葱水灵灵地来到眼前时，嗅觉与味蕾就争先恐后地开始了工作。加了油的热锅，一段段葱白绿茎，放入煎香，放蒜、姜及老抽再加入发好的海参翻炒加少量水小火焖煮之后，勾芡收汁，酱香、葱香、鲜香，香气逼人，海参一身鲜艳的酱衣，容光焕发，葱段则扯下一缕金色的霞帔紧裹在身上，香妃一般，仪态万方，就像灰姑娘与王子的浪漫故事，无限美好。
　　海参生长岛，注定大不同。
　　Fed on undersea algae and mayflies， this little guy with tentacles all over its body is far from being handsome， but it is among the Eight Treasures in the World， ranked with ginseng， the bird’s nest， and the shark’s fin. It contains unrivalled amino acid and multiple microelements， vitamins and bioactivators required by human bodies. Its warm nature nourishes the kidney and its effect rivals ginseng for both medicine and diet. Jiaodong has the saying about the nutrition of sea cucumbers that “having sea cucumbers from the beginning of the coldest period in winter for 81 days” since ancient times， which fully reveals how Jiaodong locals cherish and like sea cucumbers.
　　Chicken soup with sea cucumbers， braised sea cucumbers with scallions， stewed sea cucumbers with fish gelatin， egg soup with sea cucumbers， millet porridge with sea cucumbers or soaked sea cucumbers boiled or steamed directly and dipped with soy sauce. There is a variety of ways to cook sea cucumbers， of which braised sea cucumbers with scallions are typical in Jiaodong. When the white stalk and green leaves of Jiaodong scallions reveal before your eyes a tall and beautiful appearance and a fresh， spicy and sweet smell， your sense of smell and taste buds vie to start to work. Sections of scallion stalks and leaves are put into a heated pot with oil in it to be fried， added with garlic， ginger and dark soy sauce along with soaked sea cucumbers， stir-fried， added with some water， braised and wetted with starch until it gets thick. It is full of the fragrance of soy sauce and scallions and delicacy. The sea cucumbers are dazzling and coated with bright-colored sauce. The sections of scallions are wrapped by a golden cape like the elegant and fragrant concubine of Emperor Qianlong. It is as boundlessly beautiful as the romantic story of Cinderella and the prince.