Cold Seaweed Jelly Salad

Cold Seaweed Jelly Salad

       Cold seaweed jelly is a specialty of Dalian. It is made from a type of aquatic plant called niúmáocài (cow-hair vegetable), which grows on the seabed rocks. The plant is dried, then boiled in a pot for 7–8 hours, filtered, cooled, and cut into strips to make cold seaweed jelly. Compared to the mung bean jelly commonly eaten in Beijing, cold seaweed jelly is more tender and refreshing, with a texture similar to agar. It is a light and appetizing cold dish perfect for summer.