Jellyfish is used in Chinese and many other Asian cuisines, and is usually sold salted and dried whole or sliced into thin strips.
Used for its crunchy texture more than its flavor, jellyfish salad is a popular appetizer in Chinese restaurants. The mantle (hood) of the jellyfish is sold salted and dried either whole or sliced into strips. Dried jellyfish is cream to yellow in color and must be soaked for several hours before use. Vinegar or sesame oil are popular dressings to flavor the crunchy strips of jellyfish.