Chinese cooking: Special ingredients

I have briefly introduced two most classic and expensive Chinese cooking ingredients (shark fins and bird's nest) in my previous article. Here I'll continue to introduce some other special ingredients that are more regularly used in our daily cooking. They are far more affordable. Not like shark fins and bird's nest, people can only dream about in China unless you have plenty of money and don't know where to spend. Jellyfish Jellyfish is preserved in salt and alum. Large, thin and translucent ones are especially good served as appetizer. It is produced in the South Seas and along seaboards of China, Korea and Japan. The South Seas product is considered to be of the best quality. Method of Preparation Soak jellyfish over night, change water and soak for one more day. Roll the jellyfish up and shred Dip in boiling water for a few seconds and quickly rinse in cold water and drain. Season with vinegar, salt and sugar. Serve Note: There are many other ways to cook jellyfish Preserved Eggs Duck eggs thickly coated with a mixture of salt, lime and rice husks are preserved in a cool, dark place for about three months. The interior becomes brownish black in color due to fermentation. Remove lime crust and shell, rinse clean, cut lengthwise into six pieces and serve wit shredded ginger, vinegar and soy sauce as an appetizer. Dried B