The common jellyfish in China include the edible jellyfish with a smooth umbrella surface and only filaments at the mouth and wrist, the rod-shaped jellyfish with both rods, and the yellow-spotted jellyfish with many small warts on the umbrella surface. Yellow-spotted jellyfish is mainly distributed along the coasts of Guangdong and Guangxi and is somewhat toxic. True jellyfish are found in the Yellow Sea, East China Sea, and Bohai Sea, and are less toxic. The cyan jellyfish is usually more toxic.

There is a famous poisonous jellyfish in Australia: the square jellyfish mainly lives on the coast of Australia.

Extended information:

The general population can eat it, especially suitable for people with yin deficiency and dryness, cough with phlegm and heat, food bloating, dry stools, polydipsia after drinking, and acute and chronic bronchitis. , Patients with high blood pressure should eat it. People with spleen and stomach deficiency and allergies should not eat it.

It is inedible after decay. Avoid marinating jellyfish with white sugar. Fresh jellyfish contains a lot of water, thick skin, and contains toxins. It is not suitable for consumption. It needs to be salted with edible salt and alum (commonly known as three alum) for 3 times to dehydrate the fresh jellyfish for 3 times before it can be eaten. Toxins are eliminated with water.

Jellyfish has the functions of clearing heat and resolving phlegm, removing blood stasis and removing accumulation, softening and dispersing stagnation, nourishing the heart and lungs, nourishing yin and calming the liver, lowering blood pressure and removing dampness, quenching thirst and sobering up, relieving coughs and irritability, and moisturizing the intestines. Indications: Cough due to lung heat, asthma due to phlegm heat, bloating due to food accumulation, intestinal dryness and constipation, galls, scrofula, erysipelas, athlete's foot, goiter, lymph node tuberculosis, and hypertension.

Baidu Encyclopedia—Jellyfish