📝 About This Recipe
A cornerstone of Shandong (Lu) cuisine, this refreshing appetizer showcases the prized 'crunch' of jellyfish, a texture the Chinese call 'cui.' This dish balances the oceanic saltiness of the jellyfish with the deep, malty complexity of aged Zhenjiang vinegar and the sharp bite of fresh garlic. It is an elegant, cooling masterpiece that awakens the palate, traditionally served at the start of a banquet to stimulate the appetite.
🥗 Ingredients
Main Ingredients
- 500 grams Salted jellyfish skin or head (high quality, thick strips preferred)
- 1 large English cucumber (julienned into matchsticks)
- 1/2 piece Carrot (julienned for color)
The Lu-Style Dressing
- 3 tablespoons Zhenjiang black vinegar (aged balsamic-style Chinese vinegar)
- 1 tablespoon Light soy sauce (premium grade)
- 1 tablespoon Toasted sesame oil (pure, high fragrance)
- 2 teaspoons Granulated sugar (to balance acidity)
- 4 cloves Garlic (finely minced or pounded into a paste)
- 1/4 teaspoon Salt (adjust to taste)
- 1/8 teaspoon White pepper powder (for a subtle floral heat)
Aromatics and Garnish
- 2 sprigs Cilantro (roughly chopped)
- 1 teaspoon Toasted white sesame seeds (for garnish)
- 1 teaspoon Red chili oil (optional, for a hint of warmth)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the salted jellyfish under cold running water to remove excess salt and alum used in preservation.
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2
Submerge the jellyfish in a large bowl of cold water. Soak for at least 4 hours, or ideally overnight, changing the water 3-4 times until the jellyfish no longer tastes salty.
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3
If using whole jellyfish sheets, slice them into thin, uniform strips about 1/4 inch wide. If using pre-shredded strips, ensure they are separated.
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4
Bring a large pot of water to a boil, then turn off the heat. This is the 'tempering' stage—never boil jellyfish or it will turn into rubber.
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5
Let the water cool for about 30 seconds (it should be roughly 175°F/80°C). Quickly blanch the jellyfish strips for exactly 5-8 seconds. They will curl and shrink slightly.
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6
Immediately shock the jellyfish in a bowl of ice water. This 'sets' the crunch and stops the cooking process.
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7
Drain the jellyfish thoroughly and use a clean kitchen towel to squeeze out as much excess moisture as possible. Dry jellyfish absorbs the dressing better.
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8
Prepare the vegetables by julienning the cucumber and carrot into thin matchsticks. Place the cucumber in a colander, sprinkle with a pinch of salt, let sit for 5 minutes, then squeeze out the water.
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9
In a small mixing bowl, whisk together the black vinegar, soy sauce, sugar, salt, white pepper, and minced garlic until the sugar is completely dissolved.
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10
Slowly whisk in the toasted sesame oil to emulsify the dressing slightly.
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11
In a large chilled mixing bowl, combine the dried jellyfish strips, cucumber, and carrot.
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12
Pour the dressing over the ingredients and toss gently but thoroughly with chopsticks or tongs to ensure every strand is coated.
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13
Add the chopped cilantro and a drizzle of chili oil (if using) and give it one final quick toss.
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14
Transfer to a chilled serving platter, mounding the jellyfish in the center for an elegant presentation.
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15
Sprinkle with toasted sesame seeds and serve immediately while cold.
💡 Chef's Tips
Temperature control is the secret: If the blanching water is too hot or the time too long, the jellyfish will dissolve or become tough. Always squeeze the jellyfish dry after soaking; otherwise, the water inside will dilute your beautiful dressing. Use Zhenjiang (Chinkiang) vinegar specifically—its malty profile is essential for authentic Shandong flavor. For the best texture, serve the dish immediately after mixing, as the salt in the dressing will cause the vegetables to release water over time. If you prefer a more pungent kick, add a half-teaspoon of prepared hot mustard to the dressing.
🍽️ Serving Suggestions
Pair with a crisp, chilled Tsingtao beer or a dry Riesling to complement the acidity. Serve as part of a traditional 'Four Cold Appetizers' spread alongside smashed cucumber salad and braised beef shank. Accompany with warm jasmine tea to cleanse the palate between bites. This dish acts as a perfect foil to heavier, fried Shandong mains like Sweet and Sour Carp.