Zhima Haizhe

Sea cucumbers, limpets, sea slugs, barnacles, sea snakes — all the creatures of both fresh and salt water that are big enough to eat and not outright poisonous are welcomed in Chinese cooking. This includes jellyfish, which is always bought dried. It is a textured, fat-free, protein food that makes a refreshing and crunchy appetiser.

Salty and mild-tasting by itself, marinated jellyfish takes on another dimension with the sesame flavours permeating the slightly salty jelly