Unique Ingredients in Chinese Cuisine

Jellyfish

Jellyfish, preserved in salt and alum, is a popular appetizer in Chinese cuisine. The best quality jellyfish is sourced from the South Seas and along the coasts of China, Korea, and Japan.

Preparation Method

1. Soak the jellyfish overnight, changing the water and soaking for an additional day.
2. Roll up the jellyfish and shred it.
3. Dip in boiling water for a few seconds, then quickly rinse in cold water and drain.
4. Season with vinegar, salt, and sugar before serving.

Note: There are various ways to prepare jellyfish, each offering a unique taste and texture.

Preserved Eggs

Preserved eggs, also known as century eggs, are duck eggs coated in a mixture of salt, lime, and rice husks, then left to ferment for about three months. The fermentation process turns the egg's interior into a brownish-black color.

Serving Suggestion

Remove the lime crust and shell, rinse clean, cut lengthwise into six pieces, and serve with shredded ginger, vinegar, and soy sauce as an appetizer.

Dried Bêche-De-Mer (Sea Cucumber)

The finest dried sea cucumber is black and often sourced from Hokkaido, Japan. It can be sautéed, stewed, or braised.

Softening Process

1. Wash the sea cucumber and cover it with water.
2. Bring to a boil, reduce heat, and simmer for 30 minutes.
3. Slit the middle lengthwise and clean the inside.
4. Rinse, cover with water, and bring to a boil again.
5. Remove from heat, cover with a lid, and let stand for three days.

Dried Shrimps

Dried shrimps are versatile and can be used in soups, sautéed dishes, or served cold as an appetizer after soaking in warm water for about 10 minutes.

Dried Scallops

Dried scallops have a delicate flavor and can be used in soups or other dishes after softening in hot water, similar to dried shrimps.

Preserved Szechwan Vegetable

This vegetable, the bulb of mustard green preserved in chili, salt, and spices, is produced in Szechwan, China. It has a unique flavor and can be used in soups, sautéed dishes, or served as an appetizer. It is commonly eaten with rice congee for breakfast in northern China.

Cloud Ears

Cloud ears come in black and white varieties, with the white being more expensive and used in special dishes. Most Japanese cloud ears are black or dark brown. After softening in warm water, they can be used in soups, sautéed, or braised dishes.

Bean Thread (Chinese Vermicelli)

Chinese vermicelli, made from bean starch, is translucent and does not melt under long cooking. It can be used in soups or braised dishes after softening in warm water.

Variegated Mushrooms

These mushrooms have tops that resemble a turtle shell due to their variegated cracks. They are flavorful and used in many delicate dishes, and can also be served deep-fried.

Interesting Stats

• Jellyfish Consumption: China consumes approximately 40,000 tons of jellyfish annually, making it one of the largest consumers in the world. Source
• Century Eggs: The global market for century eggs is valued at around $1.5 billion, with China being the largest producer and consumer. Source
• Sea Cucumber: The sea cucumber market is expected to reach $8.5 billion by 2025, driven by high demand in China and other Asian countries. Source

Chinese cuisine is a treasure trove of unique ingredients that offer a rich tapestry of flavors and textures. These ingredients, while not as extravagant as shark fins or bird's nest, are essential to the culinary traditions and daily meals of many Chinese households.