1, red jellyfish nutritional value than the white to be a little better, and slightly more expensive; white jellyfish is cheaper but not enough crunch; red jellyfish should belong to the older, crunchy is very good. When you buy, be careful not to buy the colorful red jellies, the way to tell the difference is to check whether the brine in which the jellies are soaked has a color.

And there are artificial and natural jellyfish, but it's not difficult to distinguish between the two: the former looks white, no luster, and no sound bite; the latter white and red, shiny, smooth surface, eat with a crisp ringing sound, and the flavor is also better. From this, you can also identify which kind of jellyfish head is better.

2, jellyfish head is the tentacle part of the jellyfish, thicker meat, nutritious, generally cold food. Jellyfish head is the best of the jellyfish, with a higher level of flavor and nutritional value.

3, Notes:

(1) Selection of jellyfish should first look at the color, high-quality jellyfish skin is white or yellowish, glossy, no red spots, red coat and sediment.

(2) Secondly, you can look at the meat, good quality jellyfish, thin skin, large, white color, and tough, not brittle, if the hand pinch jellyfish head, meat crispy, rupture is corrupt.

(3) If you have the conditions, you can wash the jellyfish into the mouth and chew, if you can send out a crisp "click" sound, and there is a bite, it is a high-quality jellyfish; if you taste the jellyfish feel no toughness, not crunchy is a poor quality product.