In 5th grade, I went to Ocean City with my cousins. My parents never went to the beach, so it was a new and thrilling adventure for me. Little did I know, the ocean was teeming with jellyfish who were out for blood that day. Like assassins lying in wait, they would latch onto my tender, plump, 10-year-old calf until it swelled up. Cold-blooded killers!
Jellyfish is a popular dish in China, usually served chilled, shredded and tossed in soy sauce, sesame oil, and sesame seeds. It is so good. Like sushi, it’s all about texture and taste. Jellyfish has a great crunch and chew, and takes on the flavor of the other ingredients. It’s not slimy at all. The way the jellyfish is processed for consumption removes most of the water, thereby firming it up. Give it a try. You’ll find it at most authentic Chinese restaurants. Having grown up on the stuff, I’m extremely picky about where I go. I love Full Kee in Chinatown and Seven Seas in Rockville. Seven Seas has a extensive menu, one “for Chinese people,” one “for Americans.” Live a little and go with the Chinese one.
509 H St NW
Washington, DC 20001
1776 E Jefferson St
Rockville, MD 20852
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.