Four sea delicacies

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Four sea delicacies, also known as four sea treasures, are four highly prized dried seafoods in Chinese cuisine: abalone, sea cucumber, shark’s fin, and fish maw. They are luxury foods that symbolize prestige and are often sold in dried form. People value them more for their texture and status than for strong flavors, and they are commonly used in special banquets. Buddha Jumps Over the Wall, a premium banquet soup, features all four delicacies stewed together.

History: Abalone became a court food in the mid-18th century as part of the lavish Manchu–Han Imperial Feast. The group later spread beyond the court and became more accessible to China’s rising middle class after reforms in the 20th century, shaping traditional banquets and New Year feasts.

Abalone: the meat of a sea snail. It is mostly farmed, but wild-caught abalone is highly valued and poaching has affected populations.

Sea cucumber: valued as an aphrodisiac and for traditional medicine. It is largely farmed, but some endangered species are still sought after.

Shark’s fin: the dorsal fin of sharks. Shark finning—removing fins and discarding the rest—has faced heavy criticism and regulation. China has avoided using shark’s fin in state banquets since 2014.

Fish maw: the swim bladder of teleost fish. Demand for large fish, especially Totoaba, has driven exploitation of wild populations in the wildlife trade, including Mexico.

Conclusion: These four delicacies remain symbols of luxury in Chinese culture, but growing concerns about wildlife trade have pushed for sustainability and the search for substitutes.