Jellyfish, commonly known as sea jelly, stone mirror, wax, chū, pū yú, sea jelly fresh, or sea (chóng zhā),Belonging to the class Scyphozoa, jellyfish are marine cnidarian mollusks with a hemispherical body. Edible, they feature an umbrella-shaped, white upper surface that contracts and expands for movement, known as the jellyfish skin. Below this are eight oral arms, beneath which are thread-like appendages of grayish-red color, called the jellyfish head.
Cnidarian. The umbrella is dome-shaped, reaching up to 50 cm in diameter and occasionally exceeding 1 meter. Its gelatinous body is relatively firm, typically bluish-green, with milky-white tentacles.Eight oral arms are present, lobed into numerous segments. Widely distributed in seas across northern and southern China, particularly abundant along the Zhejiang coast. Edible and used medicinally. Rhopilema (Jellyfish) is the collective term for the genus Rhopilema within the class Scyphozoa, family Scyphozoidae. It leads a marine planktonic lifestyle.The adult bell is convex and hemispherical, with a smooth surface and a thick mesoglea layer. The bell diameter ranges from 25-60 cm, with the largest specimens reaching up to 1 m. The bell margin has eight notches, each bearing 14-22 tongue-shaped marginal lobes. There are no marginal tentacles.Eight oral arms are present, each with a tri-lobed shape. Each arm bears approximately 150–180 filamentous appendages and 30–40 club-shaped appendages. The large oral opening is reduced; feeding occurs via small suction cups on the marginal lobes, capturing minute organisms. The inner umbrella possesses a well-developed ring muscle. Widely distributed along China's coastline, with the highest abundance off Zhejiang and Fujian. Appears in large groups on the sea surface annually from August to September.Artificial cultivation is feasible, and stock enhancement releases have been conducted. Edible and medicinal. The bell is commonly called "jelly skin," while the oral arms are known as "jelly heads." Spicy-Sour Jellyfish Heads Main Ingredient: 150g jellyfish heads Supporting Ingredients: 3g garlic, handful of sesame seeds
Seasonings: Salt, cooking wine, ginger juice, aromatic vinegar, chili oil,sesame oil, chicken bouillon powder
The jellyfish cap bulges like a steamed bun, reaching up to 50cm in diameter and a maximum of 1.5 meters. Its gelatinous body is relatively firm and typically bluish-green. Tentacles are milky white. Eight oral arms are lobed into numerous segments. Widely distributed in China's northern and southern seas. Edible and used medicinally.
Method 1:
1. Rinse jellyfish heads thoroughly to remove sand, soak in clean water for 5 hours (changing water twice). Slice along the lobes into small pieces, then rinse again. Peel and wash garlic, then mash into a paste. 2. Bring water to a boil in a pot. Briefly blanch jellyfish heads, then remove and cool in chilled boiled water.3. Combine jellyfish with garlic paste, salt, cooking wine, ginger juice, rice vinegar, chili oil, sesame oil, and chicken bouillon. Toss well, plate, and sprinkle with toasted sesame seeds. Chilled Jellyfish Salad Ingredients: 750g fresh jellyfish, half a head of garlic, ½ teaspoon salt, 1 tablespoon aged vinegar, ½ teaspoon sesame oil, pinch of MSG, cilantro to taste.Method 2: 1. Soak and rinse jellyfish in clean water, washing twice. 2. Slice cleaned jellyfish into thin strips (slice thicker sections before shredding). Place strips in clean water and rinse twice more (taste now—it should have a jelly-like texture with no flavor).>Previous Page 1 The umbrella of the jellyfish bulges like a steamed bun, reaching up to 50 cm in diameter and a maximum of 1.5 meters. Its gelatinous body is relatively firm and typically bluish-green. The tentacles are milky white. It has eight oral arms, split into numerous lobes. Widely distributed in China's northern and southern seas. Edible and used medicinally.
3. Wash and mince cilantro. Peel and wash garlic. Place half a teaspoon of salt in a mortar, add garlic, and crush. Then add one tablespoon of aged vinegar. 4. In a large bowl, combine washed jellyfish strips with the garlic-vinegar mixture. Add sesame oil and MSG, then sprinkle with minced cilantro.Stir-Fried Jellyfish Ingredients: Jellyfish strips, scallions, ginger, olive oil, sesame oil, salt, sugar, vinegar, soy sauce, chicken bouillon. Method 3: 1. Rinse jellyfish strips in cold boiled water and drain thoroughly.2. Slice scallions and ginger into thin strips. Heat oil in a pan, add scallion and ginger strips, stir-fry until fragrant. Add a pinch of salt, sugar, vinegar, and soy sauce to create a sweet-and-sour flavor. Drizzle with sesame oil, then sprinkle chicken bouillon powder. 3. Heat oil, pour over jellyfish strips, and toss to combine evenly.