Jellyfish Head and Cucumber Salad

This is a refreshing, crunchy, and cooling Chinese cold appetizer, especially popular in summer or as a side dish in northern and coastal regions. 

The jellyfish head (the thicker, more tender part of the jellyfish) has a unique crisp-chewy texture and mild sea flavor, while crisp cucumber adds freshness. 

The dressing is light, tangy, garlicky, and slightly spicy — a classic  (cold-tossed) style.

Jellyfish head is sold pre-salted and pre-soaked in Asian markets (often labeled "jellyfish head"). It must be thoroughly rinsed and soaked to remove excess salt.Ingredients (serves 3–4 as appetizer/side)Main ingredients:

• Pre-salted jellyfish head (— 300–400 g (about 2–3 cups after soaking)
• Cucumber — 2 medium (about 400 g), preferably Persian or English (thin-skinned, less seeds)
• Garlic — 4–5 cloves, minced or finely chopped
• Fresh red chili or green chili — 1–2 (optional, deseeded and thinly sliced for mild heat)
• Cilantro — small handful, roughly chopped
• Green onion / scallion — 1 stalk, thinly sliced (optional)

Dressing:

• Chinese black vinegar ( Zhenjiang vinegar) — 3–4 tbsp (adjust for tanginess)
• Light soy sauce — 1–1½ tbsp
• Sugar — 1–2 tsp (balances acidity)
• Sesame oil — 1–2 tsp
• Salt — ¼–½ tsp (taste first — jellyfish is salty)
• Optional: a pinch of MSG or chicken powder for extra umami
• Optional heat: ½–1 tsp chili oil or ground Sichuan peppercorn powder

Step-by-Step Instructions

1. Prepare the jellyfish head
   • Rinse the jellyfish head under cold running water for 5–10 minutes to remove excess salt (taste a small piece — it should be mildly salty, not overpowering).
   • Soak in a large bowl of cold water for 1–2 hours (change water 2–3 times). This rehydrates it and further reduces saltiness.
   • After soaking, squeeze gently to remove excess water (do not wring hard — it can tear).
   • Cut into thin strips or bite-sized pieces (about 0.5 cm wide × 4–6 cm long). Set aside.
2. Prepare the cucumber
   • Wash cucumber. Peel if skin is thick (optional for tender varieties).
   • Cut into thin matchsticks or half-moon slices (julienne style for best texture).
   • Sprinkle with a pinch of salt. Toss and let sit 10 minutes to draw out excess water (prevents watery salad).
   • Squeeze gently to remove liquid, then pat dry with paper towels.
3. Make the dressing
   • In a small bowl, mix black vinegar, light soy sauce, sugar, minced garlic, sesame oil, and optional chili oil/Sichuan pepper.
   • Stir until sugar dissolves. Taste and adjust: it should be tangy, savory, slightly sweet, with strong garlic aroma.
   • Let sit 5 minutes for flavors to meld.
4. Assemble the salad
   • In a large mixing bowl, combine drained jellyfish strips + cucumber matchsticks.
   • Add sliced chili, chopped cilantro, and green onion (if using).
   • Pour dressing over everything.
   • Toss gently but thoroughly with chopsticks or clean hands (wear gloves if sensitive to vinegar/garlic).
   • Let marinate 5–10 minutes in the fridge for flavors to absorb (do not marinate too long — cucumber softens).
5. Serve
   • Transfer to a serving plate or small bowls.
   • Garnish with extra cilantro, chili slices, or a light sprinkle of toasted sesame seeds.
   • Serve chilled or at room temperature as a refreshing appetizer or side.
   • Best eaten the same day — cucumber releases water over time.

Quick Tips for Best Result

• Salt balance → Jellyfish head is naturally salty — rinse/soak well and taste dressing before adding extra salt.
• Texture → Jellyfish should be crisp-chewy (not rubbery). Over-soaking makes it too soft; under-rinsing too salty.
• Cucumber crispness → Salting and squeezing removes excess water — keeps salad refreshing, not soggy.
• Vinegar choice → Zhenjiang black vinegar is ideal for its smoky depth. If unavailable, use a good Chinese black vinegar.
• Variations → Add shredded carrot, enoki mushrooms (blanched), or kelp strips for more texture. For milder version, reduce garlic/chili.
• Storage → Best fresh. If leftovers, refrigerate up to 1 day (cucumber will soften).

This salad is light, crunchy, tangy, and full of umami — a perfect summer refresher or palate-cleanser in Chinese meals.

Crucian Carp and Tofu Soup

 This is a classic, light, and nourishing Chinese home-style soup, especially popular in eastern and southern China.

 The crucian carp (a small freshwater fish similar to a small carp or goldfish) imparts a sweet, milky broth, while the soft tofu adds silky texture and protein. 

The soup is clear, delicate, and comforting — often considered good for digestion, postpartum recovery, or as a gentle everyday dish.

Crucian carp has many tiny bones, so the key is to fry it first to release flavor and make bones easier to avoid while eating.Ingredients (serves 3–4)Main ingredients:

• Fresh crucian carp — 2 medium (about 400–600 g total; 200–300 g each)
• Soft/silken tofu — 300–400 g (1 standard block)
• Ginger — 1 large piece (about 30 g), sliced into thin coins + extra 1 tsp minced
• Green onion / scallion — 2 stalks (white part sliced, green part finely chopped for garnish)
• Cooking oil — 3–4 tbsp (neutral like vegetable or peanut)

Seasoning:

• Shaoxing wine — 2 tbsp
• Salt — ¾–1 tsp (to taste)
• Ground white pepper — ¼–½ tsp
• Light soy sauce — ½–1 tsp (optional, for subtle umami)
• Optional: a pinch of MSG or chicken powder for extra depth
• Water — 1.2–1.5 liters (about 5–6 cups; or use light chicken stock for richer flavor)

Step-by-Step Instructions

1. Prepare the crucian carp
   • Scale, gut, and clean the fish thoroughly (remove gills and any black membrane inside belly).
   • Rinse under cold water. Pat very dry with paper towels (critical to prevent oil splatter).
   • Make 2–3 shallow diagonal cuts on both sides of each fish (helps flavor penetrate and bones loosen during cooking).
2. Fry the fish (key for milky, flavorful broth)
   • Heat 3–4 tbsp oil in a wok or large skillet over medium-high heat until hot (test with ginger slice — it should sizzle immediately).
   • Add fish. Fry 3–4 minutes per side until both sides are golden-brown and slightly crispy (skin blisters and curls).
   • Add ginger slices and white parts of green onion around the fish. Fry another 30–60 seconds until aromatic.
   • Pour in Shaoxing wine — let it sizzle and evaporate slightly (releases fishy smell).
   • Turn off heat. Carefully transfer fish + aromatics to a plate (leave oil in wok).
3. Start the soup base
   • In the same wok (with residual oil), add 1.2–1.5 L cold water.
   • Bring to a full boil over high heat.
   • Gently slide the fried fish back into the boiling water (together with any oil/garlic/ginger from frying).
   • Add minced ginger (extra freshness).
   • Once boiling again, reduce to medium-low. Skim off any foam/scum that rises.
4. Add tofu and simmer
   • Cut tofu into 2–3 cm cubes or large slices.
   • Gently slide tofu into the pot (do not stir vigorously — tofu is delicate).
   • Simmer gently (small bubbles, not rolling boil) for 15–20 minutes. The broth will gradually turn milky-white from the fish fat and proteins.
   • Do not stir too much — let the flavors meld naturally.
5. Season
   • Add salt, white pepper, and optional light soy sauce.
   • Taste and adjust — the soup should be subtly sweet from the fish, with a clean, light savory note. Do not over-salt; the fish and tofu provide natural umami.
   • Simmer another 5 minutes to let seasoning absorb.
6. Finish and serve
   • Turn off heat.
   • Drizzle a little sesame oil (optional) for aroma.
   • Gently ladle into bowls, trying to keep tofu intact.
   • Garnish generously with chopped green onion tops.
   • Serve piping hot with steamed white rice on the side.

Quick Tips for Best Result

• Milky broth → Frying the fish first is essential — it releases fat/proteins that cloud and sweeten the soup. Do not skip or the broth stays clear and fishy.
• Fish freshness → Use very fresh crucian carp — eyes bright, gills red, no strong odor. Frozen works if thawed properly.
• Tofu choice → Silken gives the classic melt-in-mouth texture. Firm tofu holds shape better if you prefer cubes.
• No strong spices → Keep it simple — ginger, green onion, Shaoxing wine are enough. Over-seasoning masks the fish’s natural sweetness.
• Variations → Add sliced shiitake mushrooms, goji berries, or a handful of wolfberries for nutrition. Some add pork ribs for richer stock.
• Storage → Best eaten fresh. Leftovers keep in fridge 1–2 days; reheat gently (boiling too hard makes tofu tough).
• Bone tip → Crucian carp has many small bones — eat carefully or serve with a side plate for bones.

This soup is light yet deeply comforting — the milky broth, silky tofu, and sweet fish make it a nourishing Chinese classic.