Kou Xian
Kou Xian (扣鲜) is a classic Shanghainese cold appetizer featuring thinly sliced, marinated jellyfish, often combined with wood ear mushrooms or cucumber. The dish is characterized by its crisp, crunchy texture and a savory, slightly tangy dressing made from soy sauce, vinegar, and sesame oil. It is a staple in Shanghainese cuisine and a popular starter in many Chinese restaurants.
🍽️ Nutrition at a glance
Kou Xian is very low in calories and fat, with the primary macronutrient being a small amount of protein from the jellyfish. It is a good source of dietary minerals like iodine and selenium, and its light, refreshing nature makes it a low-energy-density food.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 5 g |
| Carbs | 3 g |
| Fat | 2 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Iodine | 40 mcg |
| Selenium | 12 mcg |
| Calcium | 25 mg |
| Iron | 1.5 mg |
| Magnesium | 15 mg |
| Phosphorus | 20 mg |
| Potassium | 30 mg |
| Sodium | 480 mg |
Per 1 cup (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kou Xian is a quintessential example of the Shanghainese emphasis on delicate textures and balanced flavors in cold dishes. Nutritionally, jellyfish is unique for being almost entirely protein and water, with negligible fat or carbohydrates, and is a traditional source of iodine in coastal Chinese diets.
