Description
The absolute ace of appetizers where desalted thick jellyfish (Haizhe Pi) is tossed with julienned cucumber in black vinegar, sesame oil, garlic, and a little sugar.
Restaurants serving Jellyfish Salad
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jellyfish(Salted Haizhe Pi)
- Cucumber
- Black vinegar(Wu Cu)
- Sesame oil
- Garlic
Instructions
- [Authentic Recipe]
- [Jellyfish Prep] Wash thick salted jellyfish (Haizhe Pi), and completely desalt overnight by changing water repeatedly (inedible if not desalted).
- Shred the desalted jellyfish.
- Boil water, turn off heat, dip jellyfish for just 10-
- seconds, and immediately shock in ice water (boiling melts/shrinks it to rubber; a brief dip is the secret to maximizing crunch).
- Julienne cucumber, salt-rub lightly, and squeeze out water.
- Put jellyfish and cucumber in a bowl, mix with Taiwan's fruity 'black vinegar (Wu Cu)', sesame oil, grated garlic, and a little soy sauce and sugar.
- Optionally add chopped red chilies, chill in the fridge to let flavors meld.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity and Sesame oil
Substitutes at Japanese supermarkets
Store-bought Chinese jellyfish salad
Pairing
As appetizer for Xiaolongbao or banquet dishes
Trivia
[For Women] An elegant dish always included in the cold appetizer platter served first at high-end Chinese banquets (Banzuo). Low-calorie, low-carb, collagen-rich; the texture and acidity are hugely popular with women.
Eating tips & etiquette
[Unique Eating] Between greasy meat dishes or dim sum, nip it refreshingly as a palate cleanser, letting the crunchy ASMR echo in your brain!
Allergen
Seafood (Jellyfish), Sesame, Soy, Wheat