I think many people have experienced the delicacy of laver. According to the Medicine Book of Qi Min in the Northern Wei Dynasty, as early as 1400 years ago, there was a way to eat laver in China. In the CCTV feature film A Bite of China, pure laver from Xiapu became popular as a Fujian delicacy.
Pure laver not only tastes delicious but also has medicinal value. Li Shizhen pointed out in the Compendium of Materia Medica that Lauri can cure heat damage to the throat and should be eaten regularly if it accumulates. In the Northern Song Dynasty, laver enjoyed great fame in the court and became an important tribute to the emperor. In the Ming Dynasty, laver was listed as one of the four beauties of southern Fujian. The delicious pure laver is no longer as rare as it was in ancient times. Today, laver is a global food, with consumer markets on five continents.
Pure laver is inexpensive and convenient to eat. You can use it to make egg laver soup or add it to small wontons to increase freshness.
Laver is harvested every winter, and it used to be as dangerous and difficult a job as collecting bird's nests because it grows on reefs and is difficult to pick. Nowadays, artificial cultivation of laver has been realized, but the work of cultivation and harvesting is still very hard. The laver picked ashore needs to be cleaned, removed impurities, cut, and aired in time.
Pure laver can be used in soups, as well as with meat and seafood. It can also be made into crispy fried laver, which can be eaten as a snack or served with porridge at breakfast.