Jellyfish production hub spreads its tentacles

Nutritional value

According to the Compendium of Materia Medica, an encyclopedic work of herbology and nature compiled by Li Shizhen in the Ming Dynasty (1368-1644), jellyfish has the effects of "clearing heat, detoxifying, resolving phlegm, lowering blood pressure and reducing swelling".

Every 100 grams of jellyfish contains 12.3 grams of protein, as well as being rich in calcium, iodine and various vitamins.

The late Hong Huixin, a renowned fisheries expert and jellyfish researcher, wrote that the nutritional value of jellyfish exceeds that of sea cucumbers.

"Essential amino acids for the human body account for 29.3 percent of the total amino acids in jellyfish, which is higher than the proportion in sea cucumbers at 23.9 percent," he wrote. Essential amino acids are ones the human body cannot synthesize on its own and must obtain from food.

While it has strong nutritional benefits, some diners simply enjoy fresh jellyfish for the taste.

"Jellyfish is tender and refreshing, rich in collagen, loved by the elderly and children. My family eats jellyfish once or twice a week, especially in the summer," said Sun Hui, a Yingkou resident.

Her most common dish is a cold salad, made by "slicing the jellyfish into shreds and adding minced garlic, corianda, vinegar — simple and appetizing", she added.

Liu Jun, another resident, said jellyfish is a special gift he takes when visiting friends and relatives.

"The ready-to-eat packages are convenient to carry, with prices ranging from tens to hundreds of yuan," Liu said.

Liu Shicheng contributed to this story.