Yingkou is located in the northern part of the Bohai Sea, Liaodong Bay, daliao River estuary, the sea, climate, sunshine, rain is unique, together breeding high-quality jellyfish varieties. The jellyfish here are full, nutritious and debilitating. It has become an indispensable delicacy in Yingkou.
Yingkou is the national jellyfish production and export base, and Gaizhou alone exports jellyfish account for 80% of the province and 60% of the country. Not only selling well in the domestic market, but also exported to all over the world, Yingkou jellyfish has "traveled" to the world table. Nearly 50,000 people in Yingkou are engaged in jellyfish acquisition, processing and trade industries, and more than 80% of domestic jellyfish processing enterprises are started by Yingkou people. From Southeast Asia to Africa, from Russia to South America, Yingkou people transport jellyfish from all over the world to Yingkou for processing, and then export them to all over the world, making Yingkou the core of the global jellyfish industry chain.
The main species of Yingkou jellyfish are the wool sting and sand sting. The sting resembles a bowl, also known as a bowl sting, with tender meat and purple and white color, which is the best of the jellyfish. How can such a high-quality jellyfish be delicious? We recommend two dishes made from jellyfish.
Old vinegar sting head
Prepare shredded green onion and ginger, garlic rice, chili pepper, coriander segments, old vinegar, sugar, sesame oil, pepper oil, cut the jellyfish into suitable strips, add ingredients and mix well.
Sweet and sour jellyfish
Cut the processed jellyfish into thin wires, mash the cooked sesame seeds, chop the coriander, pat the garlic, mix these condiments with the jellyfish, add the appropriate amount of white vinegar, sesame oil, sugar, stir well and then eat.