Lollyfish has spiny skin but no warts. The whole body is dark brown with white spots, and the dried product is black, slightly oval-shaped. Lollyfish has a delicate and elastic texture, but it has a spicy, bitter and salty taste. So it is suitable for Sichuan cuisine and other spicy dishes.
 
In addition, Lollyfish does not contain cholesterol, it is suitable for patients with vascular sclerosis and hypertension.
 
Therapeutic value: Lollyfish has the effects of removing fat and lowering blood pressure, tonifying kidney deficiency, stopping bleeding, and tonifying deficiency. It is rich in nutrients, including protein, calcium, phosphorus, iron, vitamin B1, vitamin B2, sea cucumber chondroitin sulfate, glycosaminoglycans, etc.
 
Lollyfish can improve the body's immunity and promote the metabolism of human cells. Glycosaminoglycans can lower blood lipids and prevent goiter, thrombosis, hyperlipidemia and cardiovascular disease. Modern medical research believes that Lollyfish has an auxiliary effect on the treatment of hypertension, coronary heart disease, hepatitis and so on.