This probably sounds a lil different & alarming looking at the word jellyfish in a dish but in Asian cuisines, jellyfish is an ingredient. Usually served cold after it has been cooked & pickled with vinegar, sugar, some rice wine & chilli or mixed with other cold dish as an appetiser. For a different method, it gets added into chicken chow mien where it has a subtle flavour which if you didn’t see on the title/name of the dish or knew, you wouldn’t have picked it up. It has a bit of a crunchy rubbery texture. I have to say, my preference is to have it cold but this chow mien was pretty good.