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Why do the Chinese eat moss?

Did you know that in China, green algae has long been turned into a unique traditional delicacy? After being harvested, the algae is placed in clean water, sprinkled with a little salt, mixed well, and soaked for an hour. Once it has absorbed the flavor, it is rinsed thoroughly and only the softest strands are kept. Next, the algae is pounded into a fine paste using a mortar and pestle, then dissolved with water and stirred until it forms a smooth, shimmering mixture. This mixture is then filtered through a fine mesh, gently skimmed in layers, and repeatedly tapped against a cloth-lined table to let the paste coagulate. The paste is then dried under the sun until it condenses into thin sheets, resembling dried seaweed. Finally, these sheets are deep-fried until crispy and golden, drained of oil, seasoned to taste, and transformed into fragrant, crunchy algae cakes. This is how the Chinese have turned simple algae into a distinctive snack that’s both surprising in flavor and rich in tradition.

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