Braised Jellyfish

This popular jellyfish recipe is hut one of the many diverse regional influences reflected in Hong Kong’s cuisine. It is of northern Chinese provenance and, like that region’s Peking Duck and many lamb and mutton dishes, has earned a place in the Cantonese—Hong Kong repertory. The jellyfish is preserved in salt and comes in sheets or in shredded form, available in Chinese food stores. Properly prepared, it is a bit like al dente pasta, and as palatable. Its texture is particularly pr