Another customer sent us a picture! This time, he bought the [Australian Wild Golden Ginseng - Size M], which, after soaking, became large and fluffy. He told us that the soaking methods used in China aren't very similar to the Anxinghao method — primarily soaking or boiling the root in hot water leads to nutrient loss, and even leaving it at room temperature can easily lead to bacterial growth.

Remember to use both "cold water soaking" and "double steaming." If possible, refrigerating is even better! Remember to freeze soaked seafood to extend its shelf life, but it's still recommended to consume it as soon as possible. Also, the recommended steaming time is a bit long — the sea cucumbers at An Hing Hao are quite dry, so they need some time to expand and absorb the water.

A customer shared with us that he tried our recommended soaking method. While it takes time and effort, he still thinks Australian sea cucumbers are better than domestic ones. He also praised our golden sand sea cucumbers for their chewy texture ! He eats them daily, so packaging them in small plastic bags makes thawing and preparing portions much easier!

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